1. Heat oil in pan, add onion and garlic stirring until soft. 2. Add meat and cook until browned. 3. Add stock, sauces and puree. Bring to boil and simmer for 20 minutes. 4. Stir through peas and conflour blended with water, bring to the boil and boil for 2 minutes until thickened. 5. Cut 8 12cm circles from shortcrust pastry. Line 8 greased pie tins with pastry, lightly prick with a fork. Cover with non-stick baking paper and fill with rice to blind bake in 200°C oven for 8 minutes. (Place pie tins on baking sheets). 6. Remove paper and rice and bake a further 6 minutes. Cool. 7. Divide filling mixture amongst shells and then cut out 8 10cm rounds from the puff pastry. 8. Brush edges of pies with egg and press pastry lids on top. Cut two slits on top to allow steam to escape. Brush tops with egg. 9. Cook in 190°F oven for a further 20 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
