Beef & Tomato Pie

 Instructions:

Heat oil in pan. Add onion and cook, stirring, till soft and brown. Add beef and cook, stirring, till changed in color. Stir in crushed tomatoes, tomato paste, sauce and stock; bring to boil. Reduce heat and simmer, uncovered for 20mins or till sauce thickens. Stir in peas and allow to cool.

Preheat oven to moderatlly hot. Oil a 6-hole 180ml texas muffin pan.

Cut 2 13cm rounds from opposite corners of each of the sheets of pastry. Cut 9cm rounds from the remaining pastry of each sheet. Place 6 large rounds into muffin pan; trim off excess pastry. Lightly prick bases with fork and refrigerate for 30mins. Cover small round with damp cloths.

Cover pastry-lined muffin pans with baking paper and fill holes with uncooked rice or dried beans. Bake, uncovered in a moderately hot over for 10mins. Remove paper & rice and let cool.

Spoon beef filling into holes and brush with some egg. Top pies with small pastry rounds, gently pressing them around the edges to seal.

Brush pies with remaining eggs and bake, uncovered in moderate hot oven for 15mins or till gently browned. Serve with mashed potato.