Meat Pies

Heat oil in a large frying pan over medium-high heat. Add onion and carrot and cook, stirring for 5 minutes, until softened. Add the mince, increase heat to high and cook for 8-10 minutes, stirring with a wooden spoon to break up lumps, until well browned. Sprinkle over flour, stir well and cook for a further 2 minutes.

Stir in sauces and stock. Bring to the boil, reduce heat to medium and simmer for 10-15 minutes or until thickened. Season with salt and pepper and stir through parsley. Remove from heat and cool completely.

Meanwhile, make the pastry. Place flour into a large bowl. Add a large pinch of salt. Dice 75g of the butter and add to flour. Rub in using your fingertips until fine crumbs form. Add enough water to make a dough. Turn out onto a lightly floured surface and shape into a rectangle. Roll out to a rectangle roughly 25x35cm, with the shorter sides at the top and the bottom.

Grate half of the remaining butter over the bottom two thirds of the dough. Return remaining butter to fridge. Fold top third of dough down over the middle section and fold the lower portion over the centre. Turn dough so the short sides are at the top and bottom again. Roll out again to the same size as before.

Grate remaining butter over the dough and repeat folding as before. Wrap tightly in plastic and freeze for 15 minutes.

Preheat oven to 220°C. Lightly grease six 9cm (base) pie tins and place onto a large baking tray.

Roll out pastry to 4mm thick. Cut six 16cm rounds from the pastry and line tins, trimming excess. Cut six 11cm rounds for tops, reforming and rolling pastry if necessary. Divide cooled filling between pie cases. Brush edge of pastry with beaten egg and cover with pastry tops, pressing edges together to seal. Brush top with egg and cut two slits (or a cross) in the centre to allow steam to escape. Place on tray and bake for 25-30 minutes until puffed and golden. Serve with mashed potato and steamed peas.