Aussie Beef Pies

Makes 12

1.2 kg beef mince
1 brown onion, coarsely chopped
2 teaspoons minced, crushed
2 tsp chopped fresh thyme
400g can chopped tomatoes
½ Cup beef stock
3 sheets frozen ready-rolled shortcrust quiche pastry, just thawed
1 egg, lightly whisked
4 sheets frozen ready-rolled puff pastry, just thawed
Tomato sauce, to serve

Heat the oil in a large saucepan over medium heat. Add the onion, garlic and thyme and cook, stirring, until onion is soft. Season with salt and pepper. Add the beef and cook, stirring occasionally, for 5 minutes or until browned.

Stir in the tomato and stock. Bring to a simmer. Reduce heat to low and cook, covered, for 10 minutes. Set aside to cool.

Preheat oven to 220°C. Place a baking tray on the middle shelf. Cut the shortcrust pastry sheet into quarters. Line pie tins with shortcrust pastry, allowing the sides to overhang. Brush the edges with egg. Divide the beef mixture evenly among the pastry cases.

Cut each puff pastry sheet in half diagonally. Top the pies with puff pastry and trim excess. Press the edges to seal.

Brush the pies with egg. Cut a small cross in the centre of each pie.
Place the pies on the baking tray and bake in oven for 25 minutes or until golden and puffed. Serve with tomato sauce.

Notes & tips
To freeze ahead
Wrap each cooled pie in 2 sheets of plastic wrap. Freeze for up to 3 months. To reheat, preheat oven to 200°C. Bake the frozen pies for 20-25 minutes.