Australian Meat Pie

Ingredients

• 500g beef mince
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp plain flour
• 1 cup beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 sheets frozen puff pastry, thawed
• 2 sheets frozen shortcrust pastry, thawed
• 1 egg, beaten for egg wash
• 2 tbsp vegetable oil

Instructions

1. Preheat oven to 200°C (180°C fan-forced). Grease 6 individual pie tins or a large pie dish.
2. Heat oil in a large pan over medium-high heat. Add onion and cook for 5 minutes until softened.
3. Add garlic and cook for 1 minute until fragrant.
4. Add beef mince and cook, breaking it up with a spoon, until browned all over, about 8 minutes.
5. Stir in tomato paste and cook for 2 minutes.
6. Sprinkle flour over mixture and stir to combine. Cook for 1 minute.
7. Gradually add beef stock, stirring constantly to prevent lumps.
8. Add Worcestershire sauce, thyme, and bay leaf. Season with salt and pepper.
9. Bring to a boil, then reduce heat and simmer for 15 minutes until thickened. Remove bay leaf and cool completely.
10. Roll out shortcrust pastry and line pie tins, trimming excess. Fill with cooled meat mixture.
11. Roll out puff pastry and cut lids slightly larger than pie tops. Place over filling and crimp edges to seal.
12. Brush tops with beaten egg and cut small steam vents.
13. Bake for 25-30 minutes until pastry is golden brown and cooked through.
14. Cool for 5 minutes before serving.