Aussie Meat Pie

Brown the mince

Brown the beef mince and diced onion in a large pot over medium-high heat until the meat is no longer pink.

Make the gravy

Stir in the flour to coat the mince, then pour in the beef stock, tomato sauce and Worcestershire sauce and stir until smooth.

Simmer the filling

Simmer the mixture uncovered, stirring occasionally, until it thickens into a rich, spoonable gravy.

Cool the filling

Take the filling off the heat and let it cool to room temperature before assembling the pies.

Line the tins

Press the shortcrust pastry into greased individual pie tins, trimming the edges.

Fill the pies

Spoon the cooled beef filling into each pastry-lined tin, filling almost to the top.

Top with puff pastry

Lay a puff pastry lid over each pie, press the edges to seal, trim the excess, and cut a small slit in the top.

Glaze and bake

Brush the tops with beaten egg and bake in a hot oven until the pastry is deep golden and puffed.

Rest before serving

Let the pies rest for a few minutes so the gravy settles before you serve them with tomato sauce.