3 sheets frozen shortcrust pastry
2 sheets frozen puff pastry
1 tsp oil
1 onion, diced
500g lamb mince
1 tsp tomato paste
2 cups (500mL) beef stock
½ cup red wine (optional)
2 tsp Worcestershire sauce
1 tsp cornflour
2 tsp water
salt and freshly ground black pepper to taste
1 egg, lightly beaten
Method
- For the filling, heat the oil in a saucepan over high heat, add the onion and cook for 2 minutes or until soft.
- Add the mince and cook until brown, about 5 minutes. Use the back of a wooden spoon to help break up the chunks.
- Add the tomato paste, stock to the saucepan and simmer for 1 hour.
- Mix the cornflour and water to make a smooth paste, stir into the beef mixture until thickened.
- Add salt and pepper to taste and leave to cool.
- Preheat the oven to 180°C. Defrost the pastry sheets on a clean work bench, this takes about 10 minutes.
- From the short crust pastry, cut out 12 bases slightly larger than the holes of your muffin pan and push gently into muffin holes; you need about a 3-4mm hang over the edge to ensure a good seal.
- You may need to re-roll the pastry cut offs. Spoon in filling to just below top of pastry.
- Cut out 12 lids from the puff pastry, place on the top of the pies, press edges of pastry together and trim
- Brush the tops of the pies with egg and make a slit in the top. Bake for 25 minutes or until golden.
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