Australian Meat Pie

Ingredients:

375 g (13 oz) packet frozen shortcrust pastry

1 sheet frozen puff pastry

1 large onion

750 g (26 oz) minced beefsteak

1 1/2 cups (12oz) beef stock 1/2 cup (4oz) tomato sauce

1 pinch freshly ground nutmeg

2 tbsp (1 oz) unbleached flour

1 egg

1 knob butter

Salt

Pepper

Cooking Instructions:

Remove the pastry packets from the freezer and allow them to thaw. Chop the onion. In a medium-size skillet, melt a knob of butter and fry the chopped onion and the minced beef together until browned. Drain off the excess grease. Ladle in the beef stock, and stir in the tomato sauce. Sprinkle in the ground nutmeg, and season to taste with salt and pepper. Cover. Bring to a boil over medium-high heat, then lower the heat and let simmer for 15 minutes. Incroporate the flour stirring constantly. Once the flour is mixed in, turn off the heat and allow the mixture to cool. Its consistency will thicken. Lightly grease a 20 cm (8 in) pie dish. Line the inside with the shortcrust pastry. Spoon in the cool meat filling, moisten the edges with water, and top with the puff pastry, creasing the edges in roder to secure the filling. Preheat the oven to 220C (425F). Beat the egg. Using a kitchen brush, lightly brush the top of the pie with the beaten egg - this will give the baked pie a golden glaze. Using a knife, make a 4-cm cut in the center of the pastry. Bake the pie for 10 minutes, then reduce the heat to 180C (350F) and bake for another 1/2 hour. Serve piping hot.

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