1 tablespoon olive oil
1 large brown onion, finely chopped
500g lean beef mince
1 tablespoon cornflour
3/4 cup beef stock
1/2 cup tomato sauce
2 tablespoons Worcestershire sauce
1 tablespoon barbecue sauce
1/2 teaspoon Vegemite
2 sheets frozen shortcrust pastry, thawed
2 sheets frozen puff pastry, thawed
1 egg, beaten
- Heat oil in a saucepan over medium-high heat. Add onion. Cook for 3 minutes or until soft.
- Add mince. Cook for 4 minutes, stirring with a wooden spoon, or until browned.
- Mix cornflour and 1 tablespoon of stock to form a paste.
- Add stock mixture, sauces and Vegemite to mince.
- Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes or until thick. Cool.
- Preheat oven to 220°C (428°F). Place a baking tray into oven. Grease 4 x 8cm base measurement pie pans.
- Cut 4 x 15cm circles from shortcrust pastry. Use to line bases and sides of pans. Fill with mince. Brush rims with water. Cut 4 x 15cm circles from puff pastry. Place over meat. Press to seal. Trim. Brush with egg. Season.
- Place pies onto hot tray. Bake for 20 to 25 minutes or until golden. Serve.
If making shortcrust pastry, use fat flour ratio of 1:2 e.g. 115g of unsalted butter and 230g of all purpose flour. You can adjust the below amounts to fit the number of pies being made.
115g unsalted butter (cold)
230g all purpose flour
1/2 teaspoon of kosher salt
2-3 tablespoons of cold water from the fridge
- Cut cold butter into cubes. Place butter into freezer for a few minutes.
- Place flour and salt into the stand mixer bowl.
- On the low setting of the stand mixer, add the butter from the freezer.
- Add cold water, one tablespoon at a time until mixture is soft and combined.
- Wrap pastry in plastic wrap and store in fridge until ready to be used.
- Blind bake the shortcust pastry in the oven for 15-20min at 220°C (428°F) to keep pie crust from becoming soggy due to the wet filling.