The Great Australian Meat Pie

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 garlic clove, minced
• 650 g minced steak
• 1 cup beef stock
• 1/4 cup worcestershire sauce
• 1/4 cup tomato sauce (ketchup)
• 425 g tomato puree
• 1/4 cup frozen peas (optional)
• 2 tablespoons cornflour
• 2 tablespoons water
• 2 sheets frozen shortcrust pastry, thawed
• 2 sheets frozen puff pastry, thawed
• 1 egg, lightly beaten

Recipe

• 1 heat oil in pan, add onion and garlic stirring until soft.
• 2 add meat and cook until browned.
• 3 add stock, sauces and puree. bring to boil and simmer for 20 minutes.
• 4 stir through peas and conflour blended with water, bring to the boil and boil for 2 minutes until thickened.
• 5 cut 8 12cm circles from shortcrust pastry. line 8 greased pie tins with pastry, lightly prick with a fork. cover with non-stick baking paper and fill with rice to blind bake in 200°c oven for 8 minutes. (place pie tins on baking sheets).
• 6 remove paper and rice and bake a further 6 minutes. cool.
• 7 divide filling mixture amongst shells and then cut out 8 10cm rounds from the puff pastry.
• 8 brush edges of pies with egg and press pastry lids on top. cut two slits on top to allow steam to escape. brush tops with egg.
• 9 cook in 190°f oven for a further 20 minutes.