MINCED BEEF PIES

Prep time 15 mins

Cooking time 45 mins

Makes 6

1 large onion, finely chopped

2 tbsp oil

3 garlic cloves, crushed

500g beef mince

2 tbsp Worcestershire sauce

2 tbsp brown onion soup powder

4 tbsp fruit chutney

100ml water

2x175g rolls ready-to-use flaky pastry

2 eggs, beaten

Sauté the onion in the oil until soft. Add garlic and mince and fry until the meat is brown. Season with salt and pepper. Add Worcestershire sauce, soup powder, chutney and water. Bring to the boil, cover and simmer for 10-15 minutes or until the meat is spicy and not watery. Set aside to cool. Preheat the oven to 200ºC and line two trays with baking paper. Roll out each sheet of pastry on a flour-sprinkled surface to get it slightly thinner and slice each through the breadth into three even strips. Divide the meat into six portions and spoon on to one half of each strip. Fold the pastry over the meat and seal the edges with a little bit of beaten egg. Daub each pie with egg and bake for about 20 minutes or until the pasty is golden brown and crispy and the meat is warm. Serve pies warm or at room temperature with tomato or sweet chilli sauce.