Step #1
Cook off the finely chopped onion and garlic for 4-5 mins until soft. Add in the minced beef and lightly brown the meat stirring to ensure all is coloured. Add in the seasoning, tinned tomatoes, cinzano and tomato puree and allow to simmer for 30-40 mins then remove from heat.
Step #2
Making the six pies: Take 1 pack of Wrights Premium White bread mix and place in a bowl with 320ml warm water and mix together for 5 mins to form a ball of dough. Cover and leave to rest for 5 mins, then kneed and stretch the dough for 2 mins on a floured surface then roll out the dough to approx. ½ cm thick. Cover and leave to rest for 5 mins. Place individual pie foils on the dough and cut 2 circles (one slightly larger than the foil. Oil the inside of the foil and line with the dough then place the filling inside. Egg wash the edge of the pie and place the 2nd circle on top to form the lid and press down or crimp the edges together. Make a whole in the top to allow steam out and egg wash the top then place in the oven preheated to 210’c for approx. 15 - 20 mins or until golden brown.
Step #3
NB you do not need to prove the dough as it is not going to rise.
