Beef and rosemary pies with scone topping

MAKES 4 PREP AND COOK TIME 55 MINUTES

2 teaspoons extra virgin olive oil 5 (750g) thick beef sausages 1 medium (150g) onion, chopped finely 1 tablespoon plain flour 1¼ cups (310ml) chicken stock 1 tablespoon honey 2 tablespoons chopped fresh rosemary ½ cup (60g) frozen peas 1 tablespoon milk 4 sprigs fresh rosemary

SCONE TOPPING

1 cup (150g) self-raising flour 60g butter, chopped coarsely ¼ cup (20g) finely grated parmesan ½ cup (125ml) milk, approximately

1 Preheat oven to 200°C (180°C fan-forced).. Oil four 1¼-cup (310ml) ovenproof dishes. 2 Heat the oil in a large frying pan over medium-high heat; cook sausages until browned and cooked through. Remove from pan; slice thinly. 3 Cook onion in same pan, stirring, for 3 minutes or until softened. Add flour; cook, stirring, for 2 minutes or until mixture bubbles and thickens. Stir in stock, honey and chopped rosemary; cook, stirring, until mixture boils and thickens. Stir in peas; simmer for 3 minutes. Return sausage to pan. Season. 4 SCONE TOPPING Place the flour in a medium bowl; rub in the butter. Stir in parmesan. Stir in enough milk to make a soft sticky dough. Divide dough into four; shape into rounds to fit dishes. 5 Spoon hot filling into dishes. Top with Scone Topping. Brush with milk; press a rosemary sprig into top of each pie. Bake for about 25 minutes or until golden. Serve with tomato sauce, if desired.

Not suitable to freeze or microwave.