Open Beef Mince Pies with Baby Cos Salad

Steps

1. oven to 200°C. Line an oven tray with baking paper.
2. Heat a drizzle of oil in a large fry-pan on medium heat and cook onion, celery, first carrot and garlic for 5-6 minutes, until tender.
3. While veggies cook, unroll pastry sheet and lay flat on the bench. Cut into 6 even-sized squares, place on prepared tray and brush lightly with milk. Bake for 10-12 minutes, until puffed and golden. Set aside.
4. Add beef to pan with veggies and cook for about 5 minutes, using a wooden spoon to break up the mince as it cooks, until browned. Add flour and tomato paste to pan and cook a further 1-2 minutes.
5. Add red wine (if using) or both measures of stock, Worcestershire sauce and tomato sauce to pan and cook on for 5-7 minutes, stirring regularly to avoid sticking, until sauce thickens. Season with salt and pepper.
6. While mince is cooking, prepare the salad. Add mayonnaise to a medium bowl. Tear lettuce leaves into smaller pieces; shave Parmesan cheese; peel carrot into long, thin ribbons. Add all to bowl with mayonnaise, toss to combine and season to taste.
7. spoon mince onto each plate and top with a pastry square. Serve baby cos salad on the side.