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The humble meat pie, usually containing a diced or minced meat with thick gravy, often served with tomato sauce (ketchup) has become known as the National dish of Australia. These single portion pies have become a huge part of Australian fast food and takeaway cuisine. They are a popular food at sporting events, pubs, and still a favorite among farmers and construction workers, and anyone else, who needs a sack lunch during the workday.

Ingredients

• 1 tbsp olive oil

• 1 medium onion (finely chopped)

• 1 lb. lean ground beef or beef chunks

• 1 tbsp cornstarch

• 3/4 cup beef stock

• 1/8 cup tomato paste

• 1 tbsp Worcestershire sauce

• 1 cube vegetable bouillon

• 4 sheets pie pastry (frozen, thawed)

• 1 large egg (beaten)

• Ketchup (for serving)

• Individual pie tins

Method

1. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 1 medium finely chopped onion and fry for 3 to 4 minutes or until soft and translucent.

2. Add the beef and cook for 3 to 4 minutes, stirring and breaking up with a wooden spoon until browned. At this point, you can drain the beef, if desired.

3. In a small container, whisk together cornstarch and 1 tbsp of the beef stock and set aside.

4. Add remaining beef stock, tomato paste, Worcestershire sauce, and bouillon cube to the beef and onion in skillet. Stir well to combine.

5. Add reserved cornstarch- stock mixture and stir. Bring to a boil, reduce heat to low and simmer, uncovered, for 10 minutes or until thick. Remove from heat and cool.

6. Heat oven to 425 F

7. Place pie dough on a lightly floured surface. Place the pie tin on top and cut a circle around it. Repeat process to make 3 more circles—these are the pie tops. Cover loosely with plastic wrap and set aside.

8. On the same lightly floured surface, place remaining pie dough and a pie tin on top and cut a circle that's slightly larger than tin (about 1/2 inch bigger)—this is the pie base. Repeat process to make 3 more bases.

9. Press base pastry into pie tins and press up the sides. Fill with cooled meat mixture. Brush rims with water.

10. Place pie tops over meat. Use a fork to press edges to seal. Trim edges if necessary. Brush tops with beaten egg.

11. Place pies on a baking tray to catch any drips and bake for 20 minutes or until golden. Serve with tomato sauce (ketchup).