- 40ml (2 tbs) vegetable oil
- 2 onions, finely chopped
- 2 garlic cloves, crushed
- 2kg beef mince
- 8 tbs plain flour
- 750ml (3 cups) beef stock
- 8 tbs tomato puree
- 100ml (5 tbs) Worcestershire sauce
- 40ml (2 tbs) soy sauce
- 2 tsp dried mixed herbs
- 4 sheets puff pastry
- 4 sheets shortcrust pastry
- 2 eggs, beaten
- Tomato sauce, to serve
- Heat the oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes, stirring to prevent it from catching. Add the garlic and beef and cook for a further 15-20 minutes until the meat has completely browned. Stir in the flour, then add the stock, tomato puree, Worcestershire sauce, soy sauce and dried herbs. Partially cover and cook for 20-25 minutes, stirring occasionally to break up any lumps. Set aside to cool completely. Preheat the oven to 190°C.
Cut each pastry sheet into four equal squares, then use the shortcrust pastry squares to line the base and sides of the tart pans (you may need to stretch the pastry slightly to make sure the inside of the pan is completely covered. Add the meat filling, then top with the puff pastry squares, pressing the edges well together. Use a sharp knife to trim any excess pastry, then use your thumb and forefinger to pinch the edges together to seal. Brush each pie with the egg and transfer to 2 large baking trays. Bake in the oven for 25 minutes until cooked and golden.
Serve with tomato sauce.
