Whip up this Australian classic with a juicy beef mixture cased in a crispy pastry. It’s best served with tomato sauce to add extra flavour.
1 tbsp olive oil
¾ cup tomato sauce
1 tsp vegemite
1 tbsp cornflour
1 large brown onion, finely chopped
2 sheets frozen puff pastry, thawed
2 sheets frozen shortcrust pastry, thawed
1 Pace Farm egg, beaten
500g lean beef mince
¾ cup beef stock
2 tbsp Worcestershire sauce
1 tbsp barbecue sauce
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. Add 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 the shortcrust pastry 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 excess pastry. Brush with egg.
Place the pies onto a hot tray and bake for about 25 minutes or until golden. Serve with tomato sauce