Ingredients:
1 onions, finely chopped
500 g lean ground beef
1 cup water
2 beef bouillon cubes, crumbled
1/4 cup tomato sauce ( ketchup)
2 teaspoons Worcestershire sauce
pepper
1/2 teaspoon ground oregano
1 pinch nutmeg
3 tablespoons plain flour
1 sheet shortcrust pastry, thawed
1 sheet puff pastry, thawed
beaten eggs, for glazing
Directions:
Cook onion and meat until meat is well browned. Add 3/4 cup water, stock cubes, sauces and seasonings, bring to the boil, cover and simmer 15 minutes.
Blend flour with remaining water to make a smooth paste. Add to the meat and bring to the boil, stirring continuously; boil 5 minutes, cool.
Line a lightly greased pie plate with the shortcrust pastry.
Spoon in the cooled meat filling.
Moisten edges of pastry base with water. Top with puff pastry sheet, pressing down gently to seal edges. Trim and score edges. Glaze.
Bake in very hot oven for 15 minutes, reduce to moderately hot and cook a further 25 minutes or until pastry is goldn.
Servings: 4
Time preparation: 30 min.
Time total: 75 min.