Mrs Borg's Traditional Meat Pie

Off the back of Borg's puff pastry. Have yet to try it.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 1  sheet puff pastry
• 750  g lean beef, minced
• 3  onions, finely chopped
• 1 1⁄2 cups  beef stock
• 1⁄2 cup tomato sauce
• 2  tablespoons Worcestershire sauce
• 2  teaspoons dried herbs
• 1  tablespoon dry mustard
• 1  egg, lightly beaten to glaze

Directions

1. Heat oil in pan, add onions and cook over low heat until soft.
2. Add meat to pan, followed by the rest of ingredients (except flour and egg glaze).
3. Stir well until beef mince is cooked. Stir in flour for 1 minute Bring to boil.
4. Reduce heat to simmer, stirring occasionally to prevent sticking till liquid has evaporated.
5. Remove from pan and leave to cool.
6. Preheat oven to 220 deg celsius.
7. Place pastry sheet into the dish and add cool filling on top.
8. Brush pie edge with egg glaze and place the second pastry sheet over, pressing the edges gently to seal them.
9. Cut two small slits in the pastry to allow steam to escape during baking.
10. Brush top with egg.
11. Bake for 15-20 min at a lowered 180 deg or until golden brown.