Aussie meat pie

Step 1: Heat 1 tbsp vegetable oil in a large pan over a medium heat and cook 1 onion for 5 minutes until soft.

Step 2: Turn the heat up, add 1 ⅔ lb beef mince and cook for 8 minutes, breaking it up, until browned all over with no pink left.

Step 3: Sprinkle over 3 tbsp plain flour and stir for 1 minute. Add 1 ½ cups beef stock, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tsp ground black pepper and ½ tsp salt.

Step 4: Simmer uncovered for 20 minutes, stirring often, until the gravy is thick enough that a spoon dragged across the pan leaves a clear trail. Cooked mince should reach 160°F.

Step 5: Spread the filling in a dish, cool for 30 minutes, then cover and chill for at least 1 hour, until cold. It keeps in the fridge for 2 days.

Step 6: Heat the oven to 400°F (350°F fan) with a baking tray inside. Butter six 11–12 cm pie tins with ⅓ oz butter. (Or use one 23 cm pie dish.)

Step 7: Roll out 1 ⅛ lb shortcrust pastry to 3 mm and cut 6 rounds a little bigger than the tins. Press them in, letting the edges hang over. Cut 6 lids from 11 ½ oz puff pastry, about the size of the tin tops.

Step 8: Fill each case with cold filling, level with the rim. Brush the pastry edges with 1 egg, put on the puff lids and press the edges together with a fork. Trim off the excess, brush the tops with egg and cut a small slit in each.

Step 9: Put the tins on the hot tray and bake for 25–30 minutes (40 minutes for one large pie), until the lids are puffed and deep golden and the bases are crisp. The filling should be piping hot in the middle.

Step 10: Rest for 5 minutes, as the filling is very hot, then serve with tomato ketchup. Cool leftovers, keep them in the fridge for 2 days and reheat in the oven until hot right through.