• Preheat oven to 350°F (180°C).

Meat Pie Filling

• Heat oil in a saucepan and fry the onions and garlic for a few minutes until they are translucent. Add the cubed beef pieces and cook for about 5 minutes until browned.
• Add the tomato paste, rosemary, beef stock, red wine, Worcestershire sauce and simmer for an hour.
• When the meat is tender, make a slurry with the cornstarch and water and add to the meat. Cook for a few minutes to thicken. Salt and pepper to taste, allow to cool (in the fridge) before proceeding.

Meat Pie Short Crust Pastry

• Lay the short crust pastry on the countertop. Place the pie bases upside down on the pastry Use the pie bases as a guide to cut out the shape of the pie. Cut the pastry slightly larger than the pie base.

Blind Baking Instructions

• Place the short crust pastry inside the greased pie dishes. Cover with parchment paper, with the edges of the paper overhanging the pie dish. Fill with baking weights and bake for 20 minutes at 350°F (180°C).
• Remove the weights and parchment paper, and bake for another 5 minutes until golden brown.

Meat Pie Puff Pastry Lid

• Lay the puff pastry on the countertop. Using the same method, cut the puff pastry the same size as the pie base. This will be the top of your pie.

Meat Pie Assembly

• Fill the pie with the cooled beef chunks. Brush edges of the pie crust and lid with egg wash to help sealing. Cover with the puff pastry top. Using a fork, press the edges to seal. Trim excess dough. Brush the top of the puff pastry with egg wash.
• Bake for 30 minutes until golden brown. Serve with Ketchup.