Time: oh dear lord, for me…ages including cooling time. Approx 2 hours
1 tbs olive oil or oil of your choosing
1 large brown onion, diced
500g lean brown mince
2 tbs white flour
approx 375ml beef stock (I used chicken stock actually, it was the only stock I had on hand)
2 tbs Worcestershire sauce
2 tbs barbecue sauce
2 sheets shortcrust pastry, thawed
1 egg, lightly beaten
1 sheet puff pastry, thawed
1. Mix flour with 1/4 cup of water in a large bowl to form a smooth paste. I used a fork to mix. Then add the stock to the paste combined with tomato paste and sauces. Set aside.
2. Heat oil in a large pan and saute the diced onion until golden brown and softened on medium-high heat.
3. Then add beef mince to pan and increase heat setting to high. Cook, stirring with a wooden spatula or spoon to break up the lumps. Here is where I got a little cheeky and I used a potato masher and grinded the mince down – you know, to assist with the ‘breaking down the lumps’ process.
4. Take the bowl with the paste and sauce you set aside earlier, mix the content with the mince and bring to the boil. Reduce heat to medium-low and let simmer, stirring occasionally for 25 minutes. Cool completely for around 20-30 minutes.
5. Preheat oven to 200 degrees celcius and grease your 4 pie dishes with oil. Cut each shortcut pastry sheet in half, diagonally. Line base and side with each diagonal half. Being cheeky again, I used the bottom of one of my small pyrex bowls to help me knead the the pastry onto the base of the dish. Use your fingers as well, if necessary. Continue with the remaining pie dishes.
6. Divide cooled mince mixture onto the pastry pie dish. Brush the top of the shortcrust pastry with egg.
7. Cut puff pastry sheet into quarters. Place over pie dish and mince mix and press with a fork to gently seal. Trim edges, and brush the top with egg. Using a sharp knife, incise a short cross in the middle of each pie.
8. Place pies onto tray and bake for 20-25 minutes in the oven until golden.