Aussie Meat Pies

Ingredients

• 900g mince
• 2 tablespoons olive oil
• 1 medium brown onion, finely chopped
• 2 rashers middle bacon, trimmed, chopped
• 2 tablespoons tomato paste
• 2 tablespoons plain flour
• 2 cups salt-reduced beef stock
• 1 tablespoon fresh thyme leaves
• 4 sheets frozen ready-rolled shortcrust pastry, partially thawed, halved diagonally
• 2 sheets frozen ready-rolled puff pastry, partially thawed, quartered
• 1 egg, lightly beaten
• Tomato sauce, to serve

Method

1. Process steak until mixture resembles mince. Heat oil in a large frying pan over medium-high heat. Add onion and bacon. Cook, stirring, for 3 minutes or until golden. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned.
2. Add tomato paste and flour. Cook, stirring, for 1 minute or until combined. Add stock and thyme. Stir to combine. Bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until sauce has thickened and meat is tender. Season with pepper. Remove from heat.
3. Preheat oven to 200°C/180°C fan-forced. Line eight 7.5cm round pie moulds with shortcrust pastry. Trim excess. Fill cases with steak mixture. Top with puff pastry. Trim excess. Press edges together with a fork to seal. Using a small sharp knife, cut a small cross in pie tops. Brush with egg. Bake for 25 to 30 minutes or until golden. Serve with sauce.