Ingredients

• 1 tablespoon vegetable oil
• 1 brown onion, halved, finely chopped
• 2 garlic cloves, crushed
• 500g lean beef mince
• 1 carrot, peeled, coarsely grated
• 25g (1/4 cup) powdered gravy (Gravox Traditional brand)
• 250ml (1 cup) boiling water
• 2 sheets (25 x 25cm) ready-rolled shortcrust pastry, just thawed
• 2 sheets (25 x 25cm) ready-rolled puff pastry, just thawed
• 1 egg, lightly whisked
• Tomato ketchup, to serve

Method

• Step 1 Heat oil in a medium frying pan over medium heat. Add onion and garlic and cook, stirring, for 2 minutes or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the carrot and stir until well combined.

• Step 2 Meanwhile, place gravy powder in a heatproof jug. Add boiling water and whisk with a fork until combined. Add to mince mixture and cook, stirring, for 2 minutes or until sauce thickens slightly. Remove from heat. Cover and set aside for 30 minutes to cool.
• Step 3 Preheat oven to 180°C. Cut the shortcrust pastry sheets into 24 even squares. Line twenty-four 40ml (2-tablespoons) capacity mini muffin pans with the shortcrust pastry squares. Spoon mince mixture among pastry cases.
• Step 4 Cut puff pastry sheets into 24 even squares. Top each pie with a pastry square. Use a small sharp knife to trim excess pastry. Brush tops with egg.
• Step 5 Bake in oven for 20 minutes or until golden brown. Remove from oven and set aside in the pans for 5 minutes to cool. Serve pies with tomato ketchup.