Beef & Peppercorn Pies

Directions

1. Preheat the oven to 200°C.
2. In a large frying pan over medium heat, add the RG EVOO and onion. Cook until softened.
3. Then add the garlic and cook for 1 minute until fragrant.
4. Add the beef mince, peppercorns, and curry powder. Cook until the mince is browned and cooked through.
5. Add the Worcestershire sauce, RG Tomato Sauce, HP Sauce, and 1 cup of beef stock. Cook until the liquid starts to reduce and the mixture becomes quite thick. If needed, mix 1 tsp of cornflour with a little warm water in a bowl, then pour it into the beef mixture to thicken.
6. Once cooked, allow it to cool slightly.
7. While the meat is cooling, use one of the pie bowls to cut circles of pastry for the lid. Allow 1-2 cm extra so that the pastry can fold over the top of the bowl and stick to the edge.
8. Once the meat has cooled and you have cut the pastry lids, divide the mixture between 4-5 small ovenproof bowls, then top each one with a pastry lid.
9. Coat the top of each pie with egg wash and sprinkle sesame seeds on top.
10. Place onto a baking tray and cook for 20-25 minutes or until the pastry is cooked and golden.
11. Remove from the oven and enjoy while hot!
12. Pies can be served with a fresh green salad or a quick green stir-fry of broccolini and beans, along with a generous drizzle of RG Tomato Sauce.