1 T Olive oil
1 large brown onion, finely chopped
500 grams lean beef mince (ground beef) 1 pound = 454 grams
1 T corn flour
3/4 c. beef stock
3/4 c. tomato sauce
2 T Worcestershire Sauce
1 T barbecue sauce
1 tsp Vegemite (haven't found yet, so I use a bit extra beef bullion)
2 sheets frozen ready-rolled shortcrust pastry, thawed
2 sheets frozen puff pastry, thawed
1 egg, beaten
(I just throw this in a regular crust if I don't want to make puff pastry).
Heat oil in a saucepan over medium-high heat. Add onion. Cook for 3 minutes or until soft. Add ground beef. Cook for 4 minutes, stirring with a wooden spoon, or until browned.
Mix corn flour and 1 Tablespoon of stock to form a paste. Add remaining stock. Add stock, sauces and Vegemite to ground beef. Bring to boil. Reduce heat to medium-low. Simmer for 8 minutes or until thick. Cool.
Preheat oven to 425*F. Place baking tray into oven. Grease 4 3 in. base measurement pie pans.
Cut 4 6 in circles from shortcrust pastry. Use to line bases and sides of pans. Fill with the ground beef. Brush rims with water. Cut circles from puff pastry. Place over meat. Press to seal. Trim. Brush with egg. Season.
Place pies onto hot tray. Bake for 20-25 minutes or until golden.
(from cnn eatocracy)
