Australian meat pie

Ingredients

Quantities for 6 servings.

• 800 g Beef, finely diced or minced
• 2 piece Onion
• 500 ml Beef stock
• 3 tbsp Flour
• 2 tbsp Worcestershire sauce
• 2 tbsp Tomato paste
• 500 g Shortcrust pastry
• 400 g Puff pastry
• 1 piece Egg, for glazing
• 100 ml Tomato sauce, to serve
• 40 ml Vegetable oil
• to taste Salt and pepper

Method

1. Brown the beef in batches so it does not release its juices, and set it aside.
2. Fry the onion until soft, stir in the flour and cook it two minutes.
3. Return the meat, add the stock, Worcestershire sauce and tomato paste and stew forty minutes, until thick.
4. Cool the filling completely, ideally in the fridge.
5. Line the tins with shortcrust, trim the edges and fill them with the cold filling.
6. Cover with rounds of puff pastry, seal the edges and cut a vent in the middle.
7. Glaze with egg and bake at 200 °C for twenty-five minutes, to a deep golden lid.