Classic beef pies

Ingredients

1 Tbsp	Olive oil
1	Onion, chopped
1 clove	Garlic, crushed
1 can	Chopped tomatoes
400 g	Beef mince (Main)
1 to taste	Salt & freshly ground pepper
½ cup	Beef stock
4 sheets	Shortcrust pastry
1	Egg, lightly beaten
1 to serve	Tomato sauce

Directions

1. Preheat oven to 200 degC. Heat the oil in a large frying pan over high heat.
2. Cook the onion for 3-5 minutes or until softened. Add the garlic and beef and cook, breaking up any lumps with a wooden spoon, for 5 minutes or until browned.
3. Add the tomatoes, stock, salt and pepper and cook for 5 minutes or until thickened. Set aside.
4. Cut 24 x 8cm and 24 x 6cm rounds from the pastry. Cut a slit halfway through the diameter of each 8cm round and use to line 24 x 40ml-capacity lightly greased muffin tins.
5. Spoon the beef mixture into the cases and top with the remaining pastry rounds and press edges to seal.
6. Brush with egg and bake for 20 minutes or until golden and crisp. Serve with tomato sauce.