Ingredients

tbsp oil

2 rashers bacon,finely chopped

1 medium onion, finely chopped

1 clove garlic, crushed

500g beef mince

2 tbsp plain flour ( i use gravy powder instead)

1/4 cup tomato sauce (ketchup)

1 tbsp worchester sauce

2 cups beef stock

1/2 tsp dried mixed herbs

4 sheets ready-rolled shortcrust pastry

1 egg yolk, lightly beaten

4 sheets ready-rolled puff pastry

tomato sauce,extra for serving

1. Preheat oven to moderatly hot 210C (400F). Heat oil in pan, add bacon, onion, garlic, stir over medium heat for 3 minutes.1. Preheat oven to moderately hot 210C (400F). Heat oil in pan, add bacon, onion, garlic, stir over medium heat for 3 minutes.

2. Add beef to pan, stir over high heat for 3 minutes or until meat is well browned. Add flour (or gravy powder) stir 1 minute. Add tomato and Worcester sauces, stock and mixed herbs. Bring to boil, reduce heat. Simmer, uncovered, 5 minutes or untill mixture has reduced and thickened, stirring occasionally. Allow mixture to cool.

3. Using a plate or bowl as a guide, cut shortcrust pastry into eight 14cm diameter circles.Line eight 11cm pie tins. Divide cooled filling evenly into pastry shells. Brush around pastry rim with beaten yolk.

4. Using a plate as a guide , cut puff pastry into eight 12 cm diameter circles. Place over tops of pies, press edges to seal, trim pastry edges.Decorate if desired. Brush tops with yolk. Using a sharp knife, make 2 small slits in top of each pie. Place tins on a baking tray, bake 15 minutes or untill golden. Serve hot pies with extra tomato sauce.

Meat pies go well with hot chips or mashed potatoes yummmmy

WAU Melbourne