Ingredients
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1 onion, finely chopped
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500 g lean ground beef
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1 cup water
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2 beef bouillon cubes, crumbled
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1/4 cup tomato sauce (ketchup)
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2 teaspoons Worcestershire sauce
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pepper
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1/2 teaspoon ground oregano
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1 pinch nutmeg
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3 tablespoons plain flour
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1 sheet shortcrust pastry, thawed
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1 sheet puff pastry, thawed
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beaten egg, for glazing
Instructions
- Cook onion and meat until meat is well browned. Add 3/4 cup water, stock cubes, sauces and seasonings, bring to the boil, cover and simmer 15 minutes.
- Blend flour with remaining water to make a smooth paste. Add to the meat and bring to the boil, stirring continuously; boil 5 minutes, cool.
- Line a lightly greased pie plate with the shortcrust pastry.
- Spoon in the cooled meat filling.
- Moisten edges of pastry base with water. Top with puff pastry sheet, pressing down gently to seal edges. Trim and score edges. Glaze.
- Bake in very hot oven for 15 minutes, reduce to moderately hot and cook a further 25 minutes or until pastry is goldn.