Minced Meat Pie
1 tablespoon oil
1 onion, finely chopped
2 cloves garlic, crushed
500 g mince
1 1/2 tablespoons plain flour
1/2 cup beef stock
2 tablespoons tomato puree
Salt
Black pepper
400 g flaky pastry
1 egg yolk
1 tablespoon water
Heat oil in a frying pan. Add onion and garlic and cook until onion is
golden, stirring constantly. Add mince and cook quickly until meat is
browned and crumbly. Stir in flour and cook for 30 seconds. Gradually
add stock. Bring to the boil, stirring constantly. Stir in tomato puree,
salt and pepper to taste. Simmer gently for 10 minutes. Set aside to
cool. Cut pastry in half. On a lightly floured board roll out one portion
and line a 22 cm pie plate. Trim off excess. Wet edge of pastry. Spoon
meat filling onto pastry. Roll remaining pastry to fit top of plate.
Carefully place pastry over filling. Press edges firmly together.
Decorate with any pastry trimmings. Combine egg yolk and water and brush
over pastry. Make two holes in the centre of pastry. Bake at 200 degrees
Celsius for 25 minutes or until golden.
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