Heat the dripping or oil in a medium frying pan. Add the onion and cook, stirring often, until the onion is soft. Add the minced beef, increase the heat to high and cook, stirring with a wooden spoon to break up any lumps for 6–8 minutes, or until the mince is brown. Sprinkle the flour over the meat and cook for 1 minute. Add the tomato sauce, Worcestershire sauce and beef stock. Bring to the boil, reduce the heat to medium and simmer, stirring occasionally to prevent the meat from sticking to the base of the pan, for 10 minutes, or until the sauce is thick. Stir in the parsley and season with salt and pepper. Remove from the heat and set aside to cool completely.
Preheat the oven to 200°C. Using a small plate about 17 cm in diameter as a guide, cut four circles from the shortcrust pastry and use them to line the base and sides of four 1-cup pie tins. Fill the pastry with the meat mixture – avoid spilling any on the edges.
Using the same plate as a guide, cut four circles from the puff pastry. Brush the shortcrust pastry edges of the pies with water to moisten and top with the puff pastry circle. Press the pastry edges together to secure. Trim the excess pastry with a sharp knife and crimp the edges. Cut a small cross in the centre of each pie and brush the top with beaten egg.
Bake the pies in the preheated oven for 10 minutes, reduce the oven temperature to 180°C and bake for a further 20 minutes, or until the pastry is puffed and golden.
Serve the pies immediately with creamy mashed potato and boiled green peas and pass some extra tomato sauce separately, if desired.
I used stew meat instead of minced beef. Depending on your pallate for onion, you may want to use a little less onion and toss in a bit of garlic. To cool completely, I put the meat mix in a bowl, and then placed the bowl in a dish of iced water to help cool it and put it in the fridge while I made the pastry. I used a large muffin pan intead of small pie pans so when pulling the meat pies out of the muffin pan, they fell apart. Make sure that your pie bottom is thick enough for the gravy and meat. Might be helpful to use aluminum foil to line the bottom to help lift the pies out of the pie tin. I'd bump up the temp to 210 for the first 10 min and then down to 190 for another 25 min. Let stand for 5 before serving. - 17 Mar 2009
This was one of my few cooking tradegies.
I followed the recipe exactly and it was SO SWEET. I was looking for a nice savoury pie but instead the tomato sauce spoiled it. Was this recipe written in the Us and do they mean different things to Australians when they say tomato sauce. - 01 Apr 2009
This recipe is lacking a certain something, I will need to tinker with it and report back again later. My thoughts are that it needs the addition of lamb mince for an extra dimension of flavour among other things like garlic, nutmeg, coriander...will need to develop my own concoction for the flavour I am seeking...stay tuned! - 22 Sep 2009