Ingredients
1 tbsp rice bran oil
1 onion, fine chopped
500 g beef mince
1 tbsp cornflour
¾ cup beef stock
¾ cup Tuimato sauce
3 tbsp SIDS SMOKEY GARLIC SAUCE
2 tsp Vegemite
2 sheets frozen shortcrust pastry, thawed
2 sheets frozen puff pastry, thawed
1 egg, beaten
Directions
Heat oil in a saucepan over medium-high heat. Add onion. Cook for 3 minutes until soft. Add mince. Cook for 4 minutes, stirring with a wooden spoon, until browned.
Mix cornflour and 1 tablespoon of stock to form a paste. Add remaining stock. Add stock, SIDS SMOKEY GARLIC SAUCE and Vegemite to mince. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes until thick. Cool.
Preheat oven to 220°C. Place a baking tray into oven. Grease 4x 8 cm pie pans.
Cut 4x 15 cm circles from shortcrust pastry. Use to line bases and sides of pans. Fill with mince. Brush rims with water. Cut 4x 15 cm circles from puff pastry. Place over meat, press to seal, trim, then brush with egg.
Place pies onto hot tray and bake for 20-25 minutes until golden.
