6 sheets ready-rolled shortcrust pastry
2 small tomatoes, sliced
1/2 teaspoon dried oregano leaves
1 tablespoon oil
1 onion, chopped
2 cloves garlic, crushed
1 pound beef mince
2 tablespoons All purpose flour
1 1/2 cups beef stock
1/3 cup tomato sauce
2 teaspoons Worcestershire sauce
1/2 teaspoon dried mixed herbs
1. Preheat the oven to moderately hot 200°C (400°F). Cut the pastry into 48 circles (if making traditional pies, only 24 if making uncovered pies) using a 2 3/4 inch round cutter. Press 24 circles into two lightly greased 12-hole patty tins.
2. To make the filling, heat the oil in a heavy-based pan, add the onion and garlic and cook over medium heat for 2 minutes, or until the onion is soft. Add the mince and stir over high heat for 3 minutes, or until well browned and all the liquid has evaporated. Use a fork to break up any lumps of mince.
3. Add the flour, stir until combined, then cook over medium heat for 1 minute. Add the stock, sauces and herbs and stir over the heat until boiling.
4. Reduce the heat to low and simmer for 5 minutes, or until the mixture has reduced and thickened; stir occasionally. Allow to cool.
5. Divide the filling among the pastry circles. Top each with two half slices of tomato and sprinkle with oregano.
6. Bake for 25 minutes, or until the pastry is golden brown and crisp. For traditional pies, place the remaining pastry rounds over the tomato and oregano topping and seal the edges with beaten egg before baking. Serve hot.