1 onion, finely diced
500 g lean beef mince
½ cup tomato sauce
1 tbsp vegemite
⅓ cup traditional gravy powder
3 frozen shortcrust pastry sheets, thawed
2 frozen puff pastry sheets, thawed
1 egg yolk, lightly beaten
- 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.