Step 1

Preheat oven to hot, 200C. Lightly grease 4 x 9.5cm deep pie dishes.

Step 2

Cut 2 x 18cm circles from each sheet of shortcrust. Ease into prepared dishes, extending pastry over edge. Chill for 10 mins.

Step 3

Line pastry cases with baking paper. Fill with dried beans, rice or pasta. Bake blind for 10 mins. Remove paper and filling and bake for a further 2-3 mins.

Step 4

Meanwhile, heat oil in a large frying pan on high. Saute bacon, eschalots, mushroom and garlic for 4-5 mins, until tender. Add mince. Cook for 4-5 mins, until browned, breaking up lumps with the back of a spoon.

Step 5

Blend in stock, paste, wine and rosemary. Simmer for 5-10 mins until thickened. Season to taste. Cool slightly.

Step 6

Spoon mixture into pastry shells. Cut 2 x 12cm circles from each sheet of remaining pastry. Brush edges with milk. Place pastry over filling, pressing edges to seal. With a sharp knife, cut a small air vent into pastry. Brush with milk.

Step 7

Bake for 20-25 mins until golden. Serve with tomato sauce. Accompany with salad.