Australian Meat Pie

Ingredients

• 500g (1 lb) beef mince, coarsely ground
• 1 onion, finely diced
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1 1/2 cups beef stock
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato sauce (ketchup)
• 2 tbsp cornflour mixed with 3 tbsp water
• Salt and black pepper
• 2 sheets shortcrust pastry
• 2 sheets puff pastry
• 1 egg, beaten, for egg wash

Before you cook

• Finely dice the onion and mince the garlic
• Mix the cornflour with the water in a small cup until smooth and set it aside
• Take the pastry sheets out of the fridge so they soften slightly and are easier to cut
• Grease four individual pie tins

Steps

1. Heat the olive oil in a large pot over medium-high heat
2. Add the onion and cook for 4 minutes until soft
3. Add the garlic and cook for 30 seconds until fragrant
4. Add the beef mince and break it up with a wooden spoon, cooking for 8 minutes until well browned
5. Stir in the beef stock, tomato paste, Worcestershire sauce and tomato sauce
6. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15 minutes
7. Stir the cornflour slurry back through and simmer for 2 more minutes until the gravy is thick enough to hold its shape on the spoon
8. Season with salt and pepper, then spread the filling on a tray and let it cool completely, ideally in the fridge for 30 minutes
9. Preheat the oven to 200°C (400°F)
10. Cut circles of shortcrust pastry and press one into each greased pie tin, trimming the excess
11. Spoon the cooled filling into each pastry-lined tin, packing it in firmly
12. Cut circles of puff pastry slightly larger than the tins, lay one over each pie, and press the edges together to seal, trimming any overhang
13. Brush the top of each pie with beaten egg and cut a small slit in the centre to let steam escape
14. Bake for 25 to 30 minutes until the lids are puffed and deep golden brown
15. Rest the pies for 5 minutes before turning them out, and serve with tomato sauce