Caribbean Dutch -International recipes- Diana

Diana, a.k.a. "Lost_Treasure"
Australia

MEAT PIES WITH TOMATO SAUCE

Preparation time: 30 minutes
Total cooking time: 30 minutes - Makes : 8 pies

INGREDIENTS :

1 tablespoon oil
2 rashers of bacon ,finely chopped
1 medium onion ,finely chopped
1 clove garlic, crushed
500 grams of beef mince....(1.1 lb ground beef)
2 tablespoons plain flour
2 teaspoons dry mustard powder
¼ cup of tomato sauce
1 tablespoon Worcestershire Sauce
2 cups beef stock
½ teaspoon dried mixed herbs
1 egg yoke, lightly beaten
4 sheets of ready rolled shortcrust pastry
4 sheets of ready rolled puff pastry
tomato sauce, extra, for serving

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METHOD:
1. Preheat oven to moderately hot 210ºC / 410ºF *electric* (190ºC / 375º *gas*)
Heat oil in pan, add bacon, onion and garlic, stir over medium heat for 3 minutes.
2. Add beef to pan, stir over high heat for 3 minutes or until meat is well browned. Add flour and mustard powder, stir for 1 minute. Add tomato and Worcester sauces, stock and mixed herbs. Bring to the boil, reduce heat. Simmer, uncovered, for 5 minutes or until the mixture has thickened, stirring occasionally. Allow mixture to cool.
3. Using a plate as a guide, cut shortcrust pastry into eight 14cm ( 5½ inch ) diameter circles. Line eight 11cm ( 4¼ inch ) pie tins. Divide cooled filling evenly into pastry shells. Brush around pastry rim with beaten yolk.
4. Using a plate as a guide, cut puff pastry into eight 12cm (4½ inches ) diameter circles. Place over tops of pies, press edges to seal, trim pastry edges. Decorate if desired. Brush tops with egg yolk. Using a sharp knife, make 2 small slits in top of each pie. Place on a baking tray, bake for 15 minutes or until golden brown.
This is more of a gourmet meat pie than those normally eaten at the Footy on a Saturday Arvo......
Serve pies hot with extra tomato sauce (they can also be served with mashed potato or french fries)