Party Pies

2 tsp rice bran oil
½ onion, fine chopped
1 garlic clove, crushed
1 small carrot, grated
300 g beef mince
1 tbsp tomato paste
1 tbsp flour
¾ cup beef stock
2 tsp SIDS HOT WORCESTER SAUCE
2 tsp fresh thyme leaves
5 sheets frozen shortcrust pastry, partially thawed
1 tbsp milk
SIDS TAMARILLO SAUCE, to serve

Heat oil in a frying pan over medium-high heat then add onion and cook, stirring, for 3 minutes until softened. Add garlic and carrot. Cook, stirring, for 2 minutes until carrot has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 minutes until browned.
Add tomato paste and flour. Cook, stirring, for 1 minute. Add beef stock, SIDS HOT WORCESTER SAUCE​ and thyme. Bring to the boil. Reduce heat to low. Cook, stirring, for 6 minutes until sauce has thickened. Remove from heat. Cool for 10-15 minutes.
Preheat oven to 180°C/200°C fan-forced.
Grease two 12-hole, 1½ tablespoon-capacity round-based patty pans. Using a 6.5 cm cutter, cut 24 rounds from half the pastry sheets. Line prepared pan holes with rounds.
Spoon 1 level tablespoon mince mixture into each pastry case. Using a 6 cm cutter, cut 24 rounds from remaining pastry. Top mince mixture with rounds. Press edges together to seal. Using a fork, gently prick top of each pie. Brush tops with milk. Bake for 18-20 minutes, swapping trays halfway through cooking, until pastry is golden and pies heated through. Stand for 1 minute. Serve with SIDS TAMARILLO SAUCE.