Ingredients
Method
1.Heat oil in a large saucepan over high heat. Add onion and garlic; cook, stirring, for 5 minutes or until onion is soft. Add beef and herbs; cook, stirring, breaking beef up with a spoon, for 8 minutes or until browned.
2.Stir in paste, red wine and sauce. Cook, stirring occasionally, 3 minutes or until wine has reduced by half.
3.Whisk stock and flour together in a small jug; stir into beef mixture. Reduce heat to medium; cook, stirring occasionally, for 5 minutes or until sauce has thickened. Season to taste. Transfer filling to a tray; refrigerate.
4.Preheat oven to 200°C/400°F.
5.Grease 2 x 12-hole (⅓-cup/80ml) muffin pans.
6.Roll shortcrust and puff pastry sheets on a lightly floured surface until 3mm thick. Using the 9cm round cutter, cut 24 rounds from shortcrust pastry. Using the 6cm round cutter, cut 24 rounds from puff pastry.
7.To assemble, line pan holes with shortcrust rounds; top equally with cooled beef filling. Brush puff pastry edges with beaten egg. Place pastry, egg-side down, over filling; press edges to seal.
8.Using a small knife, make a small cut in the top of each pie; brush with beaten egg and push the rosemary into the cut. Bake 25 minutes or until pastry is golden and filling is hot.
9.Serve pies immediately on a large platter. Serve with tomato sauce.
