Adding a salty edge, it’s such a delicious combo, you’ll be wondering why you haven’t tried it before!

Ingredients

1 onion, finely diced

500g lean beef mince

1/2 cup tomato sauce

1 tbsp vegemite

1/3 cup traditional gravy powder

3 frozen shortcrust pastry sheets, thawed

2 frozen pastry puff sheets, thawed

1 egg yolk, lightly beaten

Method

Heat 1 tablespoon olive oil in a frying pan over medium high. Add onion and mince and cook, breaking up lumps with a spoon for 5 min. Stir in tomato sauce, vegemite, gravy powder and 1 teaspoon cracked black pepper. Add 1 cup boiling water, stir to combine, reduce heat to medium and simmer for 10 min or until thickened. Set aside.

Preheat oven to 200°C (180°C fan forced). Grease 12 holes of a standard size muffin pan (⅓ cup capacity) with cooking spray. Using an 11cm round pastry cutter, cut out 12 shortcrust pastry rounds to line holes. Fill with meat.

Using a 7.5cm cutter, cut out 12 puff pastry rounds. Brush edges with water and place over pies, crimping edges with a fork to seal. Use leftover pastry and star cutters to cut pastry stars and place on top of pies. Brush with egg yolk and bake for 25-30 min or until pastry is golden. Serve with tomato sauce.