Mini Beef Burgundy Pies

• 1 tablespoon oil
• 1 small onion, finely chopped
• 2 rashers shortcut bacon, finely chopped Rite Aid 2 For $7.00 thru 02/06
• 50 g button mushrooms, finely sliced
• 250 g minced beef Safeway 1 lb For $5.99 thru 02/09
• 1 tablespoon flour
• 1/2 cup red wine
• 1/2 beef stock cube Safeway 1 lb For $5.99 thru 02/09
• 2 tablespoons chopped parsley
• salt and freshly ground black pepper, to taste
• 500 g potatoes, peeled and chopped Safeway 2 pkg For $5.00 thru 02/09
• 125 g PHILADELPHIA Light Spreadable Cream Cheese
• 24 small wonton wrappers
• olive oil spray
• tomato sauce, to serve, optional

1. HEAT the oil in a frypan and saute the onion and bacon for 3 minutes.
2. Add the mushrooms and cook a further 3 minutes or until softened and juices have evaporated.
3. Add the mince to the pan and cook over a high heat for 68 minutes until browned.
4. Stir in the flour and cook for a further minute before adding the wine, stock cube and parsley.
5. Simmer gently for 20 minutes then season.
6. STEAM or boil the potatoes until tender.
7. Drain well and mash with the PHILLY until smooth, then season.
8. USE an 8cm round cutter to cut the wontons into circles.
9. Spray with oil and press into 24 mini muffin pans.
10. Bake in a moderate oven 180C for 68 minutes or until crisp.
11. Divide the meat mixture between the cups and top each with mash.
12. Return to the oven for 10 minutes to warm through.
13. Serve immediately.

oil, onion, rashers, button mushrooms, beef, flour, red wine, beef, parsley, salt, philadelphia, wonton wrappers, olive oil spray, tomato sauce

Taken from www.kraftrecipes.com/recipes/mini-beef-burgundy-pies-123722.aspx (may not work)