500g minced beef
1 onion, chopped
1 sheet puff pastry, cut into 4 shapes to cover each pie dish
1 tsp worcestershire sauce
1 beef stock cube
250ml water
2 tbsp tomato puree
1. Fry the mince and onion until cooked.
2. Add the worcestershire sauce and water then stir in the stock cube. Cover and cook for 20 minutes
3. Preheat oven to 220°C / 425°F / gas 7
4. Season the mixture, stir in the tomato puree and place in the pie dishes
5. Place the pastry on top of each pie and brush with milk or beaten egg. Bake for 15-20 minutes
Serves 4
