1 tablespoon oil
500grams (16oz or 1lb) mince steak
1 tablespoon Cornflour
1/4 cup Beef stock ( l used 2 beef stock cubes in 1/4cup hot water)
1/4 cup Tomato sauce
1 tablespoon Worcestershire  sauce
1 tablespoon BBQ sauce
1/2 teaspoon of Vegemite (could  substitute with mar-mite)
1sheet of thawed puff pastry
1sheet of thawed shortcrust pastry
1egg beaten (for glazing)

Heat oil in sauce pan over medium - high heat,add onion
Cook for 3minutes or until soft,then add mince.cook a further 4 minutes,stirring with a Wooden Spoon or until browned.
Mix cornflour and 1 tablespoon of Stock to form a paste in a jug.Then add remaining stock,sauces and Vegemite.into jug and mix well then add to mince and stir well again.
Bring to boil and then reduce heat to medium-low and simmer for 8 minutes or until thick .Then turn off and let cool.
Preheat oven to 220c (400f )
Lightly grease a 24cm (9inch) pie dish and line with the short crust pastry sheet.(you might find you have to join bits of pastry to cover dish sides)
Add the mince filling and cover top of pie with the puff pastry sheet ,which should fit perfect and press together using a fork around edges.to join pastry sheets. (trim edges with a knife) .Put a slit in middle for steam....
Brush top of pie pastry with beaten egg for a nice glaze.
Cook for about 25-30minutes or until brown.
l found that you could divide mixture up to make 4 individual small pies...Also l found that the pie was better when eaten the next ed day.but thats me.....

Prep time about 20mins -Cook time 30minutes