2 tbsp olive oil
1 onion, chopped
1lb ground beef (80/20 is preferable to lean as it won’t be as dry)
1 tbsp cornstarch
3/4 c beef stock
1/4 c ketchup
2 tsp black pepper
2 tbsp Worcestershire sauce
1/3 c dark barbecue sauce
1 tsp vegemite (optional)
2 sheets frozen pie dough (roughly 2 x 9″ crusts)
1 sheet frozen puff pastry
salt to taste
1 egg, beaten
- Place oil in skillet over medium-high heat. Add onion and cook until soft, then remove. Working in batches (so you don’t overcrowd the pan), add the ground beef and cook until nicely browned, seasoning with salt as you go. Return all beef and the onion to the pan.
- In a small bowl, mix cornstarch with a small amount of the stock to form a paste. Add stock, ketchup, pepper, barbecue sauce and Worcestershire to the pan. If you’re using it, add the vegemite at this stage, too. Add cornflour paste. Stir well to combine. Reduce heat to low and simmer until thickened, 10-15 minutes. Allow to cool.
- Preheat oven to 420f. You’ll need to pre-cut circles of dough for this step – I used a large Ro-Tel can for the bases, and a biscuit cutter for the lids. In a non stick muffin tray/pan, place a circle of pie crust into each cavity, pressing down gently. Fill with the beef mixture and top with a circle of puff pastry, using a little water on your finger to glue the lid to the pie crust. Brush tops with egg and place in oven for 25-30 minutes until golden brown. Serve with lots of ketchup!
To make 12 regular-muffin sized pies, I used the equivalent of 2 x 9″ frozen pie crusts, and one sheet of puff pastry for lids. If you make your own dough from scratch, you can of course substitute it for the frozen versions.