Mini beef pies

makes / 12 prep / 10 min cook / 55 min

1 tbsp olive oil

1 onion, finely chopped 5 bacon rashers, finely chopped

500g beef mince

1⁄4 cup (60ml) Worcestershire sauce

2 tbsp tomato sauce

1 tbsp Vegemite

1 tsp curry powder

1⁄2 tsp grated nutmeg

1 tbsp plain flour

1 cup (250ml) beef stock 3 sheets frozen shortcrust pastry, thawed

2 sheets frozen puff pastry, thawed

1 egg, lightly beaten

2 tbsp poppy seeds Tomato relish, to serve

1. Preheat oven to 200C. Heat oil in a frying pan over medium heat. Cook onion, stirring, for 2-3 minutes until softened. Add bacon and cook, stirring, for 2-3 minutes until crisp. Add mince and cook, breaking up any lumps with a spoon, for 3-4 minutes until browned. Stir in sauces, Vegemite, curry powder, nutmeg and flour, then season. Add stock and cook for 5 minutes, then reduce heat to low and simmer for 10 minutes or until thick. Cool.

2. Grease a 12-hole muffin pan. Using an 11cm pastry cutter, cut out 12 shortcrust pastry rounds, then use to line holes. Fill with meat mixture.

3. Using an 8cm cutter, cut out 12 puff pastry rounds. Brush edges with water and place over pies, pressing edges to seal. Crimp edges with a fork, then brush pastry with egg and sprinkle with poppy seeds. Bake for 35 minutes until golden. Serve with tomato relish.