A flaky golden pastry shell packed with rich beef gravy — the pie that rules every footy canteen and country bakery.
Method
- Brown the mince with onion and garlic over medium heat. Drain excess fat.
- Sprinkle flour over the meat and cook, stirring, for 1 minute.
- Pour in stock, Worcestershire sauce and Vegemite. Simmer 15 minutes until thick. Cool completely.
- Cut pastry rounds to line greased pie tins. Spoon in cooled filling.
- Top with puff pastry lids, crimp edges and brush with egg wash.
- Bake at 200 °C for 25–30 minutes until deep golden.
Peeples Choice tip
For extra flavour, add a dash of tomato sauce or a pinch of dried herbs to the filling.