Beef and onion pies

In a large heavy based pan heat a little oil to a medium-high heat.

Add the diced onion and sauté for around five minutes until the onions are nicely browned.

Remove the onions from the pan and set aside.

Return the pan to a high heat and add a little more oil, place the beef mince into the pan and stir well.

Continue cooking the beef mince, stirring constantly until the beef is well coloured and any liquid has evaporated.

Add the chopped garlic to the beef mince and cook for 10-20 seconds.

Return the cooked onion to the beef mince, stir well and add both the flour and cornflour.

Reduce the heat and stir the flours with beef mixture for 2-3 minutes, then add the beef stock.

Bring the mixture to a gentle simmer, cook for a further 5 minutes and season with salt and pepper.

Remove the mixture from the pan and allow to fully cool.

Cut the pastry into 6-8 rounds for the tops of the pies and use the remainder of the pastry to line the greased pie moulds.

Add the cooled beef pie mixture to the lined pie moulds.

Add some cheese at this stage if desired.

Top the pie moulds with the pastry discs and crimp the edges of the pies with a fork or chopstick.

Lightly brush the pastry with the egg wash mixture.

Place the pies on a baking tray and bake in an oven that has been preheated to 200 °C.

Bake for 20 minutes until the pies are crisp and golden brown.

Allow the pies to cool slightly before removing from the moulds.

Serve with tomato sauce and always remember to blow on the pie before eating!