Meat pie

Method

Make the pastry by rubbing cold diced butter into flour and salt until breadcrumb texture, then mix in cold water until dough comes together; chill for 30 minutes. Brown the beef mince with onion and garlic, then stir in the flour, stock, tomato sauce and Worcestershire sauce; simmer for 15-20 minutes until thickened, then season and cool. Roll out two-thirds of pastry to line a 23cm pie tin, fill with cooled meat mixture, then cover with remaining pastry rolled out as a lid, seal edges and brush with beaten egg. Cut a small steam hole in the centre and bake at 190°C for 35-40 minutes until golden brown.