Step 1

Heat oil in a medium frying pan over medium heat. Add onion and garlic and cook, stirring, for 2 minutes or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the carrot and stir until well combined.

Step 2

Meanwhile, place gravy powder in a heatproof jug. Add boiling water and whisk with a fork until combined. Add to mince mixture and cook, stirring, for 2 minutes or until sauce thickens slightly. Remove from heat. Cover and set aside for 30 minutes to cool.

Step 3

Preheat oven to 180°C. Cut the shortcrust pastry sheets into 24 even squares. Line twenty-four 40ml (2-tablespoons) capacity mini muffin pans with the shortcrust pastry squares. Spoon mince mixture among pastry cases.

Step 4

Cut puff pastry sheets into 24 even squares. Top each pie with a pastry square. Use a small sharp knife to trim excess pastry. Brush tops with egg.

Step 5

Bake in oven for 20 minutes or until golden brown. Remove from oven and set aside in the pans for 5 minutes to cool. Serve pies with tomato ketchup.