Meat Pie

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• Step 1

  Heat oil in a saucepan over medium-high heat, add onion and cook for 3 minutes or until soft. Add mince

  Cook for 4 minutes, stirring with a wooden spoon or until browned. Add carrot and cook for a further 4 minutes

• Step 2

  Mix cornflour and 1 tablespoon of stock to form a paste, Add to pan. Simmer for 1 minute. Add stock, sauces and puree to mince. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minute or until thick. Cool

  Preheat oven to 180oC

• Step 3

  Use a cutter to fit your pie tins and cut 6 rounds of short crust pastry and line the tins, make sure you brush with oil first. Fill with the cooled pie mixture and then cut 6 rounds out of the puff pastry for the top of the pie and place over the tin, press gently to join the edges*

  Brush with beaten egg and bake for 30 to 40 minutes or until golden and pastry is well cooked. Serve with tomato sauce

  Serves 6 to 8

  *Please note that I used square tins to make my pies

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