Step 1

Preheat oven to 400 degrees Fahrenheit (200 degrees Celcius).

Step 2

Cut two x 6 inch (14cm) circles from each of 6 sheets of pasty. These will form the pie bases.

Step 3

Cut four x 4 inch circles from each of 3 sheets of pastry. These will form the pie tops.

Step 4

Line the base and sides of 12 x ¾ cup-capacity large muffin pan holes with the pastry bases.

Step 5

Place the muffin pan in the freezer for approx 10 minutes.

Step 6

In a large saucepan, heat oil over a medium heat, then add garlic and onion. Cook for 5 minutes, or until the onion is soft.

Step 7

Add in the tomato paste and cook - while stirring - for another minute.

Step 8

Increase heat to high, then add the ground (minced) beef.

Step 9

Remove the muffin pan from the freezer and pop into the oven for approximately 8 minutes, or until golden brown.

Step 10

Cook for 8 minutes or until browned, stirring occasionally.

Step 11

Remove muffin pan from the oven and set aside. Increase oven temperature to 430 degrees Fahrenheit (220 degrees Celcius).

Step 12

Add beef stock and diced tomatoes to the mixture on the stove, and bring mixture to the boil. Sprinkle in the gravy powder, and salt and pepper to taste, and mix well.

Step 13

Reduce heat to medium-low, and simmer for 10 minutes, or until mixture has thickened slightly.

Step 14

Fill each pastry case approx ¾ full with the ground (minced) beef mixture.

Step 15

Place the round pastry pie tops onto the meat mixture. Pinch lightly in a few places around each pie to lightly secure the pastry top to the sides.

Step 16

Brush each pie top lightly with whisked egg, then pierce the top so steam can escape while baking.

Step 17

Bake for approx 12 minutes, or until the top of each pie is crisp and golden.

Step 18

Serve immediately while hot. Australians always add tomato sauce to the top of their meat pies!