2 Tbs. oil 1 onion, peeled and finely chopped 2 cloves garlic, crushed 1 1/2lb/700g lean mince 1 wineglass red wine 1 Tbs. tomato puree 1/4pt/150ml beef stock 4 anchovy fillets, chopped 2 Tbs. lemon juice salt and ground black pepper 7oz/200g pack puff pastry 1 egg, beaten
Instructions
1) Heat oil in a pan and fry onion and garlic until softened. Remove with a slotted spoon and reserve. Add mince to pan and fry to brown. Return onion mix.
2) Stir in wine, tomato puree and stock. Bring to the boil and simmer until mince is tender. Stir in anchovies, lemon juice and seasoning. Cool.
3) Place mince in individual pie dishes. Roll out pastry on a lightly floured board and cut into 3/4in/1.5cm strips. Place on top of pies, attaching edges to rim of pie dish with beaten egg. Glaze with remaining beaten egg. Chill for 30 minutes. Bake at 400F,200C for 30 minutes or until pastry is risen and golden and the filling is hot. Cover with foil if top becomes too brown during cooking.
