PREP TIME: 20 minutes
COOK TIME: 1 hour 40 minutes
SERVES: 6

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 500g Green Meadows Beef Mince
• 2 tablespoons tamari (or light soy sauce)
• 2 teaspoons brown sugar
• 1 cup stock
• 2 tablespoons flour
• 100g cheese, grated
• 1 packet flaky pastry
• 1 egg beaten

Method:

In a heavy-bottomed saucepan with a lid, heat the olive oil over a medium high heat and cook the onion until soft and translucent. Add the mince and cook until browned and cooked through. Add the tamari, brown sugar and stock. Bring to the boil the reduce the heat to a simmer, put on the lid and cook for 1 hour.

Pre-heat the oven to 180C. We put a pizza stone into the oven at this point which will get nice and hot and help the pastry to cook on the bottom of the pies. Add the flour and mix well. If it is too runny (you want the mixture to be the consistency of a pie filling – not too dry and not too runny) then continue to cook it to reduce the liquid in the mix.

Line 6 small pie tins (ours were approx. 100mm wide) with pastry and fill the tins with the mince mixture then top with the cheese. Brush the edges with egg before putting on the lids and crimping together either with a finger or fork to join the two. Brush with the egg then put into the oven on top of the pizza stones. Bake for 25 minutes or until the pasty is golden and flaky.

Remove from the oven and serve immediately.