Ingredients
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1 tablespoon olive oil
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1 large onion, finely chopped
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500 g lean ground beef
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1 tablespoon cornflour
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3/4 cup beef stock
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3/4 cup tomato sauce
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2 tablespoons Worcestershire sauce
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1 tablespoon barbecue sauce
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1 teaspoon marmite (vegemite)
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2 sheets shortcrust pastry, thawed
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2 sheets frozen puff pastry, thawed
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1 egg, beaten
Instructions
- Heat oil in a saucepan over medium-high heat. Add onion. Cook for 3 minutes or until soft.
- Add mince. Cook for 4 minutes, stirring with a wooden spoon, or until browned.
- Mix cornflour and 1 tablespoon of stock to form a paste.
- Add remaining stock, sauces and Vegemite to mince. Bring to the boil.
- Reduce heat to medium-low. Simmer for 8 minutes or until thick. Cool.
- Preheat oven to 220°C Place a baking tray into oven. Grease 4 x 8cm base measurement pie pans.
- Cut 4 x 15cm circles from shortcrust pastry. Use to line bases and sides of pans. Fill with mince.
- Brush rims with water. Cut 4 x 15cm circles from puff pastry. Place over meat. Press to seal. Trim. Brush with egg. Season.
- Place pies onto hot tray. Bake for 20 to 25 minutes or until golden.