Classic Aussie Meat Pie

Instructions

1. Heat the olive oil in a large frying pan over high heat. Add the mince and cook, breaking up lumps, for 8 minutes until well browned. Add the onion and cook a further 5 minutes.
2. Stir in the flour and cook 1 minute. Add the tomato paste, Worcestershire sauce and stock. Stir well, bring to a simmer and cook uncovered for 20 minutes, stirring occasionally, until the gravy is thick and glossy. Season generously and cool completely.
3. Preheat oven to 200 °C. Lightly grease 6 individual pie tins (10 cm base).
4. Cut the shortcrust pastry into rounds large enough to line the tins with a slight overhang. Press into the tins and trim the edges.
5. Fill each pastry case with the cooled mince mixture. Cut the puff pastry into rounds to fit the tops. Brush the shortcrust rim with egg wash, press the puff pastry lid on and crimp to seal. Brush the tops with egg wash and cut a small steam vent.
6. Bake for 25–30 minutes until the pastry is deep golden brown and cooked through.
7. Rest for 5 minutes before serving with tomato sauce (ketchup), as tradition demands.

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