Aussie Meat Pie

Method

1. Heat the oil in a 24 cm frying pan over medium heat and cook the finely chopped onion for 4 min, until soft and translucent.

   Add in this stepVegetable oil 1 tbspOnion 80 g

   medium heat

2. Add the mince, turn the heat up to medium-high heat and cook for 6 min, breaking it up finely with a spoon, until no pink remains and some bits are browned; that browning gives the gravy its depth.

   Add in this stepBeef mince 260 g

   medium-high heat

3. Add the stock, Worcestershire sauce, ketchup, salt and pepper. When it boils, lower to medium-low heat and simmer for 15 min, until the liquid has reduced to about a third.

   Add in this stepBeef stock 200 mlWorcestershire sauce 2 tspTomato sauce/ketchup (for the filling) 1 tbspSalt ½ tspGround black pepper ¼ tsp

   medium-low heat

4. Mix the cornflour with the cold water until smooth, stir it in and cook for 2 min, stirring, until the gravy is thick enough to coat a spoon. Spread the filling on a wide plate and let it cool completely (about 30 minutes); hot filling makes the base soggy.

   Add in this stepCornflour (cornstarch) 1 tbspCold water 2 tbsp

5. Heat the oven to 220 °C with an empty baking tray inside. Grease 2 × 12 cm pie tins. Cut shortcrust circles 3 cm wider than the tins (about 15 cm) and press them into the base and sides. Fill to just below the rim, brush the edges with beaten egg and top with a circle of puff pastry cut to the tin size. Seal the edges with a fork, cut a small steam hole in the middle and brush the top with egg.

   Add in this stepShortcrust pastry sheets, thawed 200 gPuff pastry sheets, thawed 100 gEgg (for egg wash) 1

6. Set the pies on the hot tray and bake in the oven at 220 °C for 25 min, until the tops are puffed and deep golden and the bases are crisp. Cool for 5 minutes, then lift them out of the tins.

   oven

7. Top with tomato sauce the Aussie way and eat while hot; the filling is very hot inside, so take care.

   Add in this stepTomato sauce/ketchup (to serve) 2 tbsp