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Ingredients

4 cups cooked Basic mince (see notes)
2 tablespoons cornflour
1/2 cup Massel beef stock
1/4 cup tomato sauce
2 tablespoons Worcestershire sauce
2 tablespoons barbecue sauce
1/2 cup flat-leaf parsley leaves, roughly chopped
2 sheets frozen ready-rolled large size shortcrust pastry, thawed
2 sheets frozen ready-rolled large size puff pastry, thawed
1 egg, beaten

Method

Step 1 Place mince into a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until warm.
Step 2 Combine cornflour and 2 tablespoons of stock to form a paste. Stir in remaining stock. Add to mince with sauces and parsley. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes or until thick. Refrigerate until cold.
Step 3 Place a baking tray into oven. Preheat oven and tray to 220°C. Grease 8 x 8cm (base) pie pans. Cut shortcrust pastry into quarters. Use to line pie pans. Use 1/2 cup mince mixture to fill each pie. Brush pastry edges with water. Cut puff pastry into quarters. Place over mince. Press to seal. Trim all edges. Brush with egg. Sprinkle with sea salt flakes and pepper.
Step 4 Place pies onto hot tray. Bake for 20 to 25 minutes or until golden. Serve.

Meat pies

How to make Meat pies

Ingredients

Method