Kiwi meat pie – New Zealand meat pie

Preheat the oven to 200°C. Thaw the puff pastry according to the package instructions, making sure it doesn't get warm and soft.

Heat the olive oil in a large skillet. Add the finely chopped onion, carrot and garlic, and cook over medium heat for 5–7 minutes, until the vegetables have softened.

Add the ground beef and cook for 6–8 minutes, breaking up any lumps, until browned. Stir in the flour, then add the tomato paste, dried rosemary and beef stock.

Bring the filling to a boil, reduce the heat and simmer for 15 minutes, stirring often, until the sauce thickens. Season with salt and black pepper. Transfer the filling to a bowl, let it cool for 30 minutes, then refrigerate for at least 60 minutes.

Grease five pie tins with olive oil. Cut the puff pastry into five circles for the base and sides, and five circles for the lids. Line the tins with the pastry, fill with the chilled beef mixture, leaving 1 cm of space from the rim.

Cover the pies with the pastry lids, press the edges with a fork, and cut two small slits in each lid to let steam escape. Beat the egg and brush it over the tops of the pies.

Bake for 20–25 minutes at 200°C, until the pastry is puffed and golden. Let the pies rest for 10 minutes before serving.