Ingredients: Serving size: 3 pies

• 450g of high quality minced beef
• 200g cheddar cheese, grated
• 375g of ready-rolled puff pastry
• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 400ml beef stock
• 2 tbsp tomato paste
• 2 tbsp flour
• 1 tbsp Worcestershire sauce
• 1 tsp Marmite
• ½ tsp dried thyme
• Salt and pepper to season
• 1 egg yolk, beaten

Method: 

1. Add the olive oil to a large frying pan on a medium heat
2. Add the onion and cook until softened, then add the garlic and cook for a minute
3. Add in the beef and cook until browned
4. Stir in the flour and mix well 
5. Add in the beef stock/broth, bring to a boil, then add in the tomato paste, Worcestershire sauce, marmite, thyme and season
6. Simmer for 15-20 minutes, taste for seasoning and then remove from the heat – you want most of the liquid to be reduced
7. Roll out the puff pastry and cut out the pastry to size. You should be able to get 3 bottoms and 3 tops from each roll of puff pastry, depending on your pie size.
8. Heat oven to 180C fan
9. Place the pastry bottoms in each mini pie pan, cover the bottom with cheese then divide the meat mixture evenly among each pie. Top the meat mixture with more shredded cheddar, then place a round of puff pastry on top of each pie and, using a fork, crimp the top and bottom dough together
10. Cut slits in the top of each pie with a sharp knife
11. Brush the top of each pie with the egg wash
12. Bake the pies for 30-40 minutes, until golden brown