Melbourne Meat Pie

Ingredients

• •Ground beef
• •Beef stock
• •Onion
• •Flour
• •Worcestershire sauce
• •Puff pastry
• •Shortcrust pastry
• •Egg wash
• •Tomato sauce

Steps

1. 1Cook chopped onion in a hot pot until softened, then add ground beef and brown it thoroughly, breaking up any clumps with a spoon.
2. 2Sprinkle flour over the browned beef and stir it in, letting it cook for a minute to lose its raw taste.
3. 3Pour in beef stock and a dash of Worcestershire sauce, stirring until the mixture turns smooth and gravy-like.
4. 4Simmer the filling gently for about 20 minutes, stirring occasionally, until it thickens into a rich, glossy mince that holds its shape on a spoon.
5. 5Let the filling cool completely, since hot filling would make the pastry soggy and hard to work with.
6. 6Line small pie tins with shortcrust pastry, pressing it into the corners and trimming the excess from the edges.
7. 7Spoon the cooled beef filling into each pastry shell, mounding it slightly in the center.
8. 8Top each pie with a round of puff pastry, crimping the edges firmly to seal in the filling, then brush the tops with egg wash.
9. 9Bake the pies in a hot oven for about 25 minutes, until the puff pastry rises tall and turns deep golden brown, then serve hot with a squeeze of tomato sauce on top.