Aussie Meat Pie

Heat oil in a heavy-based saucepan over high heat. Brown the beef cubes in small batches, searing each piece for about two minutes until a deep golden crust forms. Transfer each batch to a plate.

Reduce heat to medium, add the diced onion to the same pan and cook for five minutes until soft and translucent, scraping up the caramelised bits from the base of the pan with a wooden spoon.

Sprinkle flour over the onion and stir continuously for one minute to cook out the raw flour taste. Gradually pour in the beef stock while stirring to prevent lumps from forming.

Return the browned beef to the pan. Stir in the tomato paste, Worcestershire sauce, and soy sauce. Season with salt and pepper, then bring the mixture to a gentle simmer.

Cover the pan and cook on low heat for forty-five minutes, stirring occasionally, until the beef is tender and the gravy is thick enough to coat the back of a spoon. Allow the filling to cool completely.

Preheat the oven to 200C (390F). Line individual pie tins with shortcrust pastry, pressing it firmly into the corners, and trim the excess. Prick the base lightly with a fork.

Spoon the cooled filling into each pastry-lined tin, filling them to just below the rim. Avoid overfilling, as the gravy will bubble up during baking and can cause the pies to leak.

Cut puff pastry lids to fit each tin. Brush the shortcrust rim with egg wash, then press the puff pastry lid on top, sealing the edges firmly with a fork. Brush the tops with egg wash and cut two small steam vents.

Bake for twenty-five to thirty minutes until the puff pastry tops are deep golden brown and puffed. Let the pies rest for five minutes before removing from tins, then serve hot with tomato sauce.