12 slices free-range rindless middle bacon
2 tablespoons olive oil
1 onion, finely chopped
1 carrot, peeled and grated
2 cloves garlic, crushed
1⁄4 cup tomato paste
1 cup fresh breadcrumbs
1⁄4 cup milk
1⁄4 cup oyster sauce
2 free-range eggs
finely grated zest and juice 1 lemon
1⁄2 cup flat-leaf parsley, chopped
750 grams beef or lamb mince
sea salt and freshly ground pepper
6 small bay leaves
6 tablespoons sweet chilli sauce
Preheat the oven to 180°C. Lightly grease 6 Texas muffin tins. Line the sides of each hole with 2 slices of bacon, standing it up so it comes up to or above the rims. Some brands of tins are wider than others.
Heat the olive oil in a sauté pan and add the onion, carrot and garlic. Season. Cover and cook until the onion is very tender. Uncover, stir in the tomato paste and cook for 2 minutes. Scrape the mixture onto a plate and cool.
Put the breadcrumbs, milk, oyster sauce, eggs, lemon zest and juice and the flat-leaf parsley into a large bowl and stir to combine. Add the mince and cooled onion mixture, season well and combine thoroughly. Divide the mixture between the bacon-lined tins. Place a bay leaf in each pie and spoon over the chilli sauce.
Put the muffin tin on a lipped baking tray to catch any juices that will run out. Bake for 40 minutes or until the meat is firm and when a skewer is inserted, the juices run clear. Cover loosely and leave for 10 minutes to firm up before serving.
To serve: Remove the pies and place on serving plates. Serve with small baked potatoes, topped with sour cream and mint and cooked red cabbage. Makes 6