2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 stick celery, finely chopped
500 grams beef mince
2 cloves garlic, crushed
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon mustard, any kind
1 tablespoon plain flour
1½ cups beef stock
sea salt and freshly ground pepper
4 slices cheddar cheese
4 sheets pre-rolled butter puff pastry
4 individual pie tins, lightly greased
1 egg, beaten
Preheat the oven to 200˚C.
Heat the olive oil in a large sauté pan and cook the onion, carrot and celery with a good pinch of salt until very tender and just starting to brown. Add the mince and garlic and cook for 5 minutes, breaking up any lumps with a spoon.
Stir in the tomato paste, Worcestershire and soy sauces and mustard then sprinkle over the flour and combine. Cook for 2 minutes then stir in the stock and season well. Cover and simmer for 30 minutes, stirring occasionally, until thick. Cool completely before filling the pies.
To assemble: Cut a base and a top from each sheet of pastry and line the pie tins. Divide the cold filling between the tins and top with a slice of cheese. Brush the pastry tops with egg and place them egg wash side down over the pies and crimp the edges to seal. Brush the tops with egg and cut 2 slits in each pie.
Cook the pies for 25–30 minutes or until crisp and golden.
Rest the pies for 5 minutes before serving. Makes 4