In a saucepan, add
Olive Oil (1 Tbsp)
Yellow Onion (1)
. Cook over a medium-high heat for 2-3 minutes, or until the onions have softened.
Ground Beef (1.1 lb)
. Cook, stirring, for 4 minutes, or until the beef has started to brown.
Corn Starch (1 Tbsp)
Beef Stock (3/4 cup)
Worcestershire Sauce (2 Tbsp)
Ketchup (3/4 cup)
Salt and 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
. 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!