RECIPE BY:

Matt Sinclair

Makes:

18

INGREDIENTS :

• 250ml Massel Liquid Beef Stock
• 2 Tbsp. Cobram Estate Light Extra Virgin Olive Oil
• 500gm Coles Beef mince
• 1 brown onion, finely chopped
• 2 middle rashers bacon, finely diced
• 3 Tbsp. Worcestershire sauce
• 2 Tbsp. tomato paste
• 2 Tbsp. Vegemite
• 1 tsp. brown sugar
• 1 Tbsp. cornflour
• Salt and Pepper
• 3 shortcrust pastry sheets, slightly thawed
• 2 puff pastry sheets, slightly thawed
• 1 egg, lightly beaten

METHOD :

• Heat 1 Tbsp. oil in a heavy-based pan over high heat. Brown off beef mince in batches for 2-3 minutes, remove from pan and set aside.
• Reduce heat to medium and add remaining oil to pan. Cook bacon for 3-4 minutes until crispy. Add onion, tomato paste, worcestershire, sugar and vegemite and stir through, cook until onion begins to brown slightly. Cook for a further 2-3 minutes. Return beef to pan and mix through.
• In a small bowl mix a small amount of the beef stock with the cornflour to dissolve. Add to the mince mixture along with remaining beef stock and stir through. Bring sauce to a light boil, reduce the heat and simmer sauce for approximately 10-15 minutes until thickened. Taste and adjust seasoning if required. Remove from heat and allow to cool slightly.
• Preheat oven to 200C and lightly grease 2 muffin tins with olive oil. Cut shortcrust pastry into approximately 11cm rounds and gently press into the muffin holes. Spoon in mince, leaving enough pastry to seal with the top. Cut puff pastry into approximately 8cm rounds and place over the filled pies. Gently seal edges with a fork and brush with egg. Place in the oven for 30-35 minutes until crispy and golden brown. Allow to cool for 5 minutes before removing from muffin tin.