Ingredients:
pastry
8 sheets ready prepared & rolled shortcrust pastry
2 sheets ready prepared and rolled puff pastry
1 tablespoon milk
1 egg yolk, lightly beaten
filling:
2 teaspoons oil
1 onion, chopped
1 kg minced beef
1 1/2 cups beef stock
2 tablespoons worcestershire sauce
1 tablespoon tomato puree
1 tablespoon cornflour
2 tablespoons water
Method:
To make the filling heat a frying pan over medium high heat. Add oil and onion and cook until soft. Add mince and cook until brown. Add stock, Worcestershire sauce and tomato puree and simmer for 6-8 minutes.
Mix cornflour and water to a paste and stir into meat mixture. Stir until mixture boils and thickens then place in a bowl and leave to cool.
Preheat oven to 180 degrees cut 8 x 15cm circles (cut round a small plate or saucer) from the shortcrust pastry and line 8 x 8cm (base measurement) pie dishes. Spoon the filling into the pastry shells, brush pastry edges with milk, top with 8 x 11cm circles of the puff pastry and press the edges to seal. Brush the tops with beaten egg yolk and make a slit in the top of each pie.
Bake for 30 mins or until the pastry is puffed and golden. Serve hot with tomato sauce
Serving Suggestions:
Makes 8 Pies
