Wellington Mince and Cheese Pie

Ingredients

• •Ground beef
• •Onion
• •Beef stock
• •Flour
• •Tomato paste
• •Worcestershire sauce
• •Puff pastry
• •Shortcrust pastry
• •Cheese
• •Egg
• •Salt
• •Black pepper

Steps

1. 1Cook chopped onion in a large pan with a little oil over medium heat for about five minutes, until softened.
2. 2Add the ground beef and cook for about eight minutes, breaking it apart with a spoon, until browned all over.
3. 3Stir in tomato paste and Worcestershire sauce and cook for one minute, until the paste darkens slightly and smells rich.
4. 4Sprinkle flour over the mixture and stir well to coat the meat evenly.
5. 5Pour in beef stock gradually, stirring constantly, and simmer the filling for about fifteen minutes, until it thickens into a thick, glossy gravy that holds its shape.
6. 6Season with salt and pepper, then remove the filling from the heat and let it cool completely before assembling the pies.
7. 7Line individual pie tins with shortcrust pastry, pressing it firmly into the base and up the sides.
8. 8Fill each pastry case generously with the cooled mince filling and scatter a layer of grated cheese over the top.
9. 9Cover each pie with a puff pastry lid, seal and trim the edges, brush the top with beaten egg, and bake in a hot oven at around two hundred degrees Celsius for about twenty five minutes, until the pastry is puffed and deep golden brown.