Beef mince and onion pie

Heat a little oil in a pan, add one diced yellow onion and soften 4 to 5 minutes.

Make a space, add a little oil and the garlic paste, and cook until fragrant.

Add the ground beef and break it up finely so it is homogeneous, not meatballs; let it brown.

Add the fresh thyme, a pinch of seasoning and the red pepper flakes; mix and cook about a minute.

Sprinkle over the flour, mix in and cook 1.5 to 2 minutes.

Add the beef broth, Worcestershire and dark soy; simmer very gently about 20 minutes, then let cool.

Roll out the pastry with a little flour, the top crust considerably thinner.

Butter the inside and top edge of the dishes.

Fit the bottom crust into the corners, remove air pockets, and patch any tear with trimmed dough.

Fill generously with the beef and onion.

Brush beaten egg round the edge, put the lids on and crimp all the way round.

Egg wash the tops and cut two holes for steam.

Bake on a baking sheet at 350F for 40 to 45 minutes, until golden.

Keep warm in a low oven, about 250, until serving.