* 2 tablespoons Vegetable oil
* 1 Onion, peeled and finely chopped
* 500g [1 lb 2 oz] Minced beef
* 2 tablespoons Plain flour, seasoned with a pinch of Salt
* 125 ml (1/2 Cup) Beef stock made from 1 Oxo cube
* 48 ml (1/3 Cup Heinz Tomato sauce
* 1 tablespoon Worcestershire sauce
* 1 tablespoon Dried Parsley
* 1 roll Shortcrust pastry (Freeze what you don't use)
* 1 roll Puff pastry (Freeze what you don't use)
'''for the Egg wash'''

* 1 Egg, beaten

===Method===
* Heat the Oil in a Frying pan or Wok.
* Add a grind of Black pepper to the Oil.
* Sauté the Onions for 4 minutes over a medium heat to soften them
* Add the Mince and turn up the heat to Brown the Meat. This should take about 5 minutes. Stir it often do it does not burn.
* Reduce the heat and sprinkle the Flour over the Meat and mix well.
* Add the Beef stock and stir to Deglaze the pan.
* Add the Tomato sauce and Parsley, bring to a Simmer, cover and heat for 10 minutes, stirring now and then to ensure it does not stick.
* Allow the filling to cool for 30 minutes while you preheat the Oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour].
* Use a large saucer as a template to cut out the base of the Pies from the Shortcrust pastry.
* Use the same saucer to cut out the lids from the Puff pastry.
* Line 4 greased pie tins with the Shortcrust pastry and press into shape with your fingers. Moisten the edges a little to Help the lid seal.
* Add the filling and cover with the Puff pastry. Use the tines of a fork to crimp the edges to make a good seal.
* Trim and discard any excess Pastry.
* Make a little nick in the center of the lid to allow Steam to escape.
* Bake the Pies in the center of the Oven for 10 minutes at 200° C (400° F - gas 6), then reduce the heat to 180° C (350° F - gas 4) and Bake for the final 20 minutes

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