The Great Australian Meat Pie - cooking recipe

Ingredients

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

Preparation

Heat oil in pan, add onion and garlic stirring until soft.
Add meat and cook until browned.
Add stock, sauces and puree. Bring to boil and simmer for 20 minutes.
Stir through peas and conflour blended with water, bring to the boil and boil for 2 minutes until thickened.
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\u00b0C oven for 8 minutes. (Place pie tins on baking sheets).
Remove paper and rice and bake a further 6 minutes. Cool.
Divide filling mixture amongst shells and then cut out 8 10cm rounds from the puff pastry.
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.
Cook in 190\u00b0F oven for a further 20 minutes.