6 sheets frozen shortcrust pastry, thawed
1 egg, lightly beaten
1 large tomato, cut into 6 slices
1 cup grated Tasty cheese
½ cup sliced picked dill cucumbers
1 tablespoon sesame seeds
American mustard and tomato sauce, to serve
1½ tablespoons olive oil
650g beef mince
4 shortcut bacon rashers (150g), chopped
1 large onion, finely chopped
3 cloves garlic, crushed
2 tablespoons plain flour
1/3 cup smoky barbecue sauce
1 tablespoon American mustard
1 beef stock cube (10g), crumbled
Grease six round, metal pie pans (1-cup capacity, 11cm in diameter x 3.5cm deep).
To make filling, heat 2 teaspoons of the oil in a large, deep frying pan over a high heat. Add beef in two batches. Cook, stirring to break up mince for about 7 minutes, or until browned. Remove.
Heat remaining oil in same pan. Add bacon. Cook, stirring for 2 minutes. Add onion and garlic. Cook, stirring occasionally, until onion is soft. Add flour. Cook, stirring, for 1 minute.
Return beef to pan with sauce, mustard, stock cube and 2 cups water. Bring to boil. Simmer, stirring occasionally, for about 5 minutes, or until slightly thickened. Season with salt and pepper. Transfer to a bowl. Cool. Refrigerate, covered, until cold.
Cut pastry sheets in half diagonally. Line pans with half the pastry. Brush edges with egg. Divide filling among pans. Top with tomato, cheese and pickles. Top with remaining pastry. Trim and discard scraps. Press edges with a fork to seal. Cut a small slit in tops. Brush with egg. Sprinkle with seeds. Place on a large oven tray.
Cook in a hot oven (200C) for about 40 minutes, or until golden and crisp. Remove. Stand for 10 minutes before removing from pans.
Serve with mustard and sauce.
TIP! Filling can be made up to two days ahead. Keep, covered, in the fridge. Metal pie pans are available from kitchen shops or online from kitchenware retailers.