Party Snacks

1 tbsp rice bran oil
1 onion, fine chopped
1 garlic clove, crushed
400 g beef mince
1 carrot, grated
1 zucchini, grated
2 tbsp gravy powder
½ cup boiling water
¼ cup Tuimato sauce
1 tbsp SIDS HOT WORCESTER SAUCE
3 sheets shortcrust pastry, partially thawed
4 sheets puff pastry, partially thawed
2 egg yolks, lightly beaten
SIDS TAMARILLO SAUCE, to serve
EQUIPMENT:--
24 ice-cream sticks
4 cm long number shaped cutter
6.5 cm round fluted cutter
7 cm round fluted cutter
2x 12-hole 1½ tbsp patty pans

Sauté onion and garlic for 5 minutes until fragrant. Add mince. Cook, breaking up with a wooden spoon, for 5 minutes until browned. Add carrot and zucchini. Cook, stirring, for 2 minutes until carrot has softened.
Add gravy powder. Cook, stirring, for 30 seconds. Add boiling water, Tuimato sauce and SIDS HOT WORCESTER SAUCE. Cook, stirring, for 5-8 minutes until mixture has thickened. Cool completely.
Preheat oven to 200oC/180oC fan-forced. Lightly grease patty pans. Using a 7cm round fluted cutter, cut 24 rounds from shortcrust pastry. Use to line prepared holes.
Spoon 1 level tablespoon of filling into each pastry case. Using a 6.5 cm round fluted cutter, cut 24 rounds from 3 puff pastry sheets. Place 1 ice-cream stick on top of mince. Top with 1 puff pastry round. Press edges together with a fork to seal. Repeat process with remaining sticks and pastry rounds. Brush pie tops with egg yolk. Using a 4 cm-long number-shaped cutter, cut 24 numbers from remaining puff pastry sheet. Place 1 number on each pie, lightly pressing to secure. Brush with egg yolk.
Bake for 20 minutes, swapping trays halfway through cooking, until pastry is golden. Stand for 5 minutes. Serve with SIDS TAMARILLO SAUCE.