|Short crust pastry/Flaky / rough puff pastry / commercial pastry||12 Ounce|
|Onion||1 , chopped|
|Oil||1 1⁄4 Tablespoon|
|Finely ground beef||1 Pound|
|Tomatoes||2 , chopped|
|Tomato paste||2 1⁄2 Tablespoon|
|Chopped parsley||1 1⁄4 Tablespoon|
|Egg||1 (For Glazing)|
Prepare pastry and chill in refrigerator until required.
Gently saute onion in oil until soft, about 5 minutes.
Add ground beef and stir over heat until it all changes color.
Add tomatoes, tomato paste, parsley salt and pepper.
Cover and simmer gently for 45 minutes.
Divide pastry in half, roll one half out to a circle and line a 9 inch pie plate.
Place cold meat filling in pastry lined plate.
Roll remaining pastry out to a circle and place on top of meat.
Trim edges, seal with cold water and flute.
Make a hole in the center of the pastry to allow steam to escape.
Decorate and glaze pie.
Place on a baking tray and bake in upper third of a hotoven for 15 minutes, then reduce to moderate and bake for a further 15-30 minutes or until cooked and well browned.