Directions:
1️⃣ Simmer the Filling:
1. Heat a splash of oil in a large pan over medium-high heat. Brown the beef mince and onion for 5–7 minutes until the meat is cooked through.
2. Stir in the garlic, beef stock, Worcestershire sauce, tomato sauce, oregano, salt, and pepper.
3. Bring to a simmer, then reduce heat to low and cook for 10–15 minutes to let the flavours develop.
4. Stir in the cornflour slurry. Simmer for another 2 minutes until the gravy is thick and glossy. Tip: Let the filling cool completely before making the pies to prevent “soggy bottom” syndrome!
2️⃣ Line the Tins:
5. Preheat oven to 200°C (180°C fan-forced).
6. Grease a 4-hole pie maker or large muffin tray. Cut circles of shortcrust pastry to line the bases and sides of the holes.
7. Prick the bases with a fork.
3️⃣ Fill and Cap:
8. Spoon the cooled meat mixture into the pastry-lined holes.
9. Cut circles of puff pastry slightly larger than the holes. Place them over the meat.
10. Press the edges of the shortcrust and puff pastry together firmly with a fork to seal.
4️⃣ Bake to Golden:
11. Brush the lids with egg wash and cut a small slit in the centre of each lid for steam.
12. Bake for 25–30 minutes or until the puff pastry is deep golden and flaky.
To serve:
Serve hot with a generous “hat” of tomato sauce.
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