1 tblsp oil
1 onion, finely chopped
2 tsps fresh (or 1 tsp dried) thyme leaves
500g beef mince
200g button mushrooms, thinly sliced
2 tblsps Worcestershire sauce
1 tblsp Dijon mustard
/3 cup Gravox Roast Meat Flavoured Gravy Powder
6 sheets frozen puff pastry, just thawed
Tomato sauce, to serve
Heat oil in a large, non-stick frying pan over a medium to high heat. Add onion and thyme. Cook, stirring, for 3 minutes, or until onion is soft. Add beef. Cook, breaking up mince, for 5 to 8 minutes, or until browned all over. Stir in mushrooms, sauce and mustard. Cook, stirring occasionally, for 3 to 4 minutes, until mushrooms are tender.
Stir in gravy powder and 1 cup of water. Bring to boil. Gently boil for 3 minutes, or until thickened. Season with pepper. Remove from heat. Cool.
Preheat a 4-hole pie maker. Using the 10.5cm pie maker base cutter, cut 12 rounds from three pastry sheets. Using the 9.5cm pie maker top cutter, cut 12 rounds from the remaining pastry sheets.
Lightly press four large rounds into the pie maker holes. Spoon a generous 1⁄4 cup of the beef mixture into each case. Top with four small pastry rounds. Lightly press edges to seal. Close lid.
Cook pies for about 8 minutes, or until the pastry
is golden. Continue process with the remaining pastry and beef mixture to make 12 pies in total.
Serve with tomato sauce.