Preparation time: 30 minutes
Total cooking time:30 minutes
Makes 8
Preheat oven to moderately hot 210°C (415°F). Heat oil in pan, add bacon, onion and garlic, stir over medium heat for 3 minutes.
Add beef to pan, stir over high heat for 3 minutes or until meat is well browned. Add flour and mustard powder, stir 1 minute. Add tomato and Worcestershire sauces, stock and mixed herbs. Bring to boil, reduce heat. Simmer, uncovered, 5 minutes or until mixture has reduced and thickened, stirring occasionally. Allow mixture to cool.
Using a plat or bowl as a guide, cut shortcrust pastry into eight 14cm (5½") circles. Line eight 11cm (4½") pie tins. Divide cooled filling evenly into pastry shells. Brush around pastry rim with beaten yolk.
Using a plate as a guide, cut puff pastry into eight 12cm (5") diameter circles. Place over tops of pies, press edges to seal, trim pastry edges. Decorate if desired. Brush tops with yolk. Using a sharp, pointed knife, make 2 small slits in top of each pie. Place tins on a baking tray, bake 15 minutes or until golden. Serve hot pies with extra tomato sauce.
Note: Meat pies may be served with mashed potato or deep-fried chips.
