Ingredients For the filling 1 tbsp olive oil
500 g mince beef - low fat
4 shortcut bacon rashers, chopped
1 onion, sliced finely
1¾ garlic cloves, crushed
1 tbsp plain flour
About 1/3 cup barbecue sauce
¾ tbsp American mustard
1 beef stock cube, crumbled
For the pie 2 sheets pastry of choice, thawed
1 small egg, lightly beaten
1 tomato, cut into 5 slices
¾ cup cheese, grated
About ¼ to ½ cup pickled dill cucumbers
1 tbsp sesame seeds
Mustard and tomato sauce, to serve
Method For the filling
Spray some metal pie pans or oven proof ones with about a 1 cup capacity.
Heat 1 tbsp oil in a wok over a high heat. Add the mince and cook stirring to break up the mince for about 7 minutes or until browned. Remove.
Heat some more oil and add the chopped bacon. Cook stirring for about 3 minutes.
Add the onion and garlic. Cook, stirring sometimes until the onion is soft.
Add the flour, and cook, stirring for a minute.
Return the beef to the pan with sauce, mustard, stock cube and about 1½ cups water.
Bring to the boil and simmer, stirring occasionally for about 5 minutes or until slightly thickened. Season with pepper.
Transfer to a bowl and cool. Put in the fridge until cold.
For the pastry
Cut pastry sheets in half diagonally.
Line the pans with half the pastry. Brush the edges with beaaten egg.
Divide the filling among the pans.
Top with the tomato slices
Top with the cheese and the pickles.
Top with the remaining pastry.
Trim and discard scraps and press edges with a fork to seal -mine were not sealed.
Cut a slit in the top and brush with egg.
Sprinkle with seeds and place on a large oven tray.
Bake in an oven 200°/180° if fan forced for about 40 minutes or until golden and crisp.
Remove asnd let stand for 5 minutes before removing from pans.
Serve with mustard and tomato sauce. I also served with raw celery and carrots.