Ingredients

• 1 tbsp vegetable oil
• 1 brown onion
• 1 clove garlic
• 500 g beef mince
• 2 tbsp plain flour
• 375 ml beef stock
• 2 tbsp tomato sauce
• 1 tbsp Worcestershire sauce
• 1 tsp Vegemite
• ½ tsp ground black pepper
• to taste salt
• 500 g shortcrust pastry
• 350 g puff pastry
• 1 egg

Method

1. 01
   Soften the onion Heat the oil in a large frying pan over medium heat, add the onion and garlic, and cook, stirring now and then, until soft and translucent.
2. 02
   Brown the mince Turn the heat up to medium high, add the beef mince and cook, breaking it up with a wooden spoon, until it is browned all over and no pink remains.
3. 03
   Cook the flour Sprinkle the flour over the mince and stir it through for about one minute so it loses its raw taste.
4. 04
   Simmer the filling Stir in the beef stock, tomato sauce, Worcestershire sauce, Vegemite and pepper, bring to a boil, then lower the heat and simmer uncovered, stirring often, until the gravy is thick and glossy. Taste and add salt.
5. 05
   Cool the filling Spread the filling out in a shallow dish and let it cool completely before it goes near the pastry.
6. 06
   Line the pie tins Heat the oven to two hundred degrees Celsius. Grease six individual pie tins about twelve centimetres across, cut circles of shortcrust a little bigger than the tins, and press them into the base and sides.
7. 07
   Fill and top Spoon the cooled filling into the pastry cases, brush the rims with beaten egg, lay a circle of puff pastry on top of each, and press the edges together with a fork to seal.
8. 08
   Glaze the lids Brush the tops with the rest of the beaten egg and cut a small slit in the centre of each lid to let the steam out.
9. 09
   Bake the pies Put the tins on a baking tray on the lower shelf of the oven and bake until the lids are puffed and deep golden brown.
10. 10
    Rest and serve Let the pies rest in their tins for five minutes, then turn them out and serve hot with tomato sauce.