My 30 Things: Australian Meat Pie #No18

Yummy, scrummy Meat pie! I may have cheated somewhat and bought pre-made pastry!! However still my first pie I have ever made!

Ingredients:

· 1 tbsp vegetable oil

· 1/2 onion, finely diced

· 2 cloves garlic, crushed

· 750g beef mince

· 1 carrot, finely grated (I forgot to include this!)

· 1/2 cup tomato sauce

· 2 tbsp Worcestershire sauce

· 1/2 cup instant gravy

· 1 cup boiling water

· 2 sheets frozen shortcrust pastry, thawed

· 2 sheets frozen puff pastry, thawed

· 1 egg yolk

Method:

In a frying pan, heat the oil and fry the onion until translucent. Add the garlic to the pan and cook for 1 minute. Add the mince and the carrot to the pan and break up using a wooden spoon.
Mix in the tomato sauce and Worcestershire sauce. Dissolve the instant gravy in a cup using the boiling water. Add to the pan and cook for 5 minutes until the mixture is thick. Remove from the heat and set aside to cool.

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Preheat oven to 180°C fan-forced. Spray a 12-cup muffin tin with cooking spray and set aside.
Cut out 12 large circles of shortcrust pastry to line each muffin cup. Cut 12 smaller circles from the puff pastry to make lids.
Fill each pastry-lined muffin cup with cooled mince mixture, and then brush the edges with egg yolk. Top with puff pastry and use a fork to pinch down the pastry edges together. Brush the top with egg yolk and bake for 20-25 minutes.