Meat Pies

In a saucepan, add Olive Oil (1 Tbsp) and Yellow Onion (1). Cook over a medium-high heat for 2-3 minutes, or until the onions have softened.

Add Ground Beef (1.1 lb). Cook, stirring, for 4 minutes, or until the beef has started to brown.

Add Corn Starch (1 Tbsp), Beef Stock (3/4 cup), Worcestershire Sauce (2 Tbsp), Ketchup (3/4 cup), Salt (to taste), and Ground Black Pepper (to taste). Stir together. Reduce the temperature and allow to simmer for 8 minutes, or until the mixture thickens. Take off heat and set aside.

Using small pie plates as an outline, cut 4 circles from the Frozen Shortcrust Pastry (2 sheets), and 4 circles from the Puff Pastry (2 sheets). Press shortcrust pastry circles into each of the lightly greased pie plates.

Divide the meat mixture between the 4 pies. Brush edges of pastry with some of the Eggland's Best Classic Egg (1). Cover each pie with a puff pastry circle and press down around the edges to seal.

Cut a vent hole in the top of each pie and brush with remaining egg. Transfer pies to a metal oven tray.

Bake at 220 degrees C (425 degrees F) for 20-25 minutes, or until the pastry is puffed and golden.

Leave pies in their tins for 5 more minutes.

Top each pie with Tomato Sauce (to taste). Serve and enjoy!