Little Meat Pies

Ingredient
	One quantity (180g) rough puff pastry 
	250g fat free mince (ground beef) 
	2 Tble spns chopped onion 
	1/2 cup stock or water with beef cube 
	1/2 teaspoon salt 
	Pinch pepper 
	1 Tble spn Tomato sauce (ketchup) or 2 teaspoons of tomato paste 
	1 Tble spn flour
	Pie Tins

Method 

	(1) Place all filling ingredients in a medium size saucepan and stir over hotplate until boiling, then lower heat and simmer 15 mins. Allow to cool. 
	(2) Prepare a hot oven 450F or 230C. 
	(3) Roll out pastry fairly thinly, 2mm aproximately. cut out 6 or 7 rounds for tops of pie tins first. 
	(4) From rest of pastry cut rounds slightly larger than tops to line pie tins. Reform and re-roll pastry trimmings to cut required number of linings 
	(5) Divide the cooled filling among the pies, wet the rim of pastry with milk or water and then place pastry top on pie. 
	(6) Pierce pastry top and glaze with beaten egg and milk 
	(7) Bake in hot oven 10 minutes, then reduce heat to 350F or 180C and bake a further 20 minutes.