Is there anything more Aussie than a mince pie? Probably not, and this recipe might be one of the best you’ll ever try. Not only is it absolutely delicious, but it won’t hurt your wallet and even the grandkids will be going back for seconds! This super easy dish is perfect for feeding hungry guests without spending hours in the kitchen. With just 20 minutes preparation time you can serve up a hearty, filling meal that everyone will enjoy. If you want to add some extra goodness into the mix, serve up a slice with some steamed veggies or creamy mashed potato. Enjoy!

Ingredients

• 2 sheets frozen ready-rolled puff pastry, partially thawed
• 1 tablespoon olive oil
• 1 medium brown onion, finely chopped
• 2 small carrots, peeled, finely chopped
• 1 garlic clove, crushed
• 100g button mushrooms, thinly sliced
• 1/2 teaspoon mixed herbs
• 600g beef mince
• 1/2 cup dry red wine
• 2 tablespoons beef gravy powder
• 1 egg, lightly beaten

Method

1. Preheat oven to 200°C. Grease a 3cm-deep, 20cm (base) round glass or ceramic pie dish. Place 1 pastry sheet in dish and mould into base and sides. Trim and discard excess. Place dish on a baking tray. Line pastry case with baking paper and fill with uncooked rice. Bake pastry for 18 to 20 minutes or until light golden. Remove rice and baking paper.
2. Meanwhile, add oil to a saucepan over medium-high heat and heat. Cook and stir onion, carrot and garlic for 5 minutes or until onion has softened. Add mushroom and herbs. Cook and stir for 5 minutes or until mushroom is tender. Add mince. Cook and stir with a wooden spoon to break up mince, for 5 minutes or until browned. Add wine. Bring mixture to the boil. Reduce heat to medium-low. Let simmer for 3 to 5 minutes or until liquid has almost evaporated completely.
3. Mix gravy powder and 1 1/2 cups cold water in a jug. Add to pan and increase heat to high. Bring mixture to the boil. Cook and stir for 1 to 2 minutes or until it has thickened. Carefully transfer to pastry case. Add remaining pastry on top of mixture. Press edges together to seal. Trim and discard excess. Slice a small cross in the centre of pie top to let out steam. Brush over top with egg. Bake for 30 minutes or until top is golden. Stand for 5 minutes in pan. Serve.