Mini meat pies

Heat oil in medium saucepan; cook onion and bacon, stirring, until onion softens and bacon is browned. Add beef; cook, stirring, until browned.

Add paste and blended arrowroot and stock; bring to the boil stirring. Reduce heat; simmer, uncovered, until mixture is thickened. Cool.

Meanwhile, make pastry.

Preheat oven to 220C/200C fan-forced. Oil 12 x ¼-cup (60ml) foil pie cases (7cm diameter top, 5cm diameter base); place on oven tray.

Roll pastry between sheets of baking paper until 5mm thick; cut 12 x 9cm rounds from pastry. Ease pastry rounds into cases; press into base and sides. Spoon beef mixture into pastry cases; brush edges with egg.

Cut 12 x 7cm rounds from remaining pastry; place rounds on pies, press pastry to seal edges. Brush pies with remaining egg; cut two small slits in top of each pie.

Bake pies about 25 minutes. Serve with gluten-free tomato sauce.

pastry Process flours and butter until mixture is fine. Add enough of the water to make ingredients come together. Cover with plastic wrap; refrigerate 30 minutes.