Aussie Meaty Pie

Prep the ingredients

• Peel and dice the onions. Peel and crush the garlic.

Cook the filling

• Heat a dash of oil in a large frying pan over a medium heat. Add the onion and fry gently.
• Heat a dash of oil in another large frying pan over a medium heat and gently brown the beef mince.
• Once the onions start to soften (4-5 minutes), add the garlic and fry for another minute. Then add the browned mince to the pan with the onions.
• Add the gravy granules and 400ml boiling water (or enough water to cover the mince). Simmer for 5 minutes until you have a thick sauce.
• Add the ketchup and Worcester sauce. Season to taste with salt and pepper.

Assemble the pies

• Preheat the oven to 180°C/160°C fan. Beat the egg.
• Take your pie dishes and use them as a guide to cut out 4 large circles of shortcrust pastry for the base and 4 smaller circles of puff pastry for the top of each pie.
• Spray or lightly oil the pie dishes. Press the shortcrust pastry circles into the bottom of the dish, divide the filling evenly between the dishes. Brush the edges of the shortcrust pastry with the egg, then place the puff pastry circle on top and use a fork to crimple the edges. Trim off any excess pastry.
• Brush the top of each pie with the beaten egg. Bake for 30 minutes until the pastry is cooked through and golden brown.

Plate up

• Remove the pies from the oven, leave to stand for 10 minutes and serve with a mixed leaf salad. Enjoy!