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Preparation time 25 minutes, Cooking time 45-50 minutes, Oven temperature 200°C, 400°F, gas 6, Calories 130 per pie

For the shortcrust pastry

For the shortcrust pastry

Sift the flour and salt into a bowl. Cut the margarine into small pieces and rub into the flour until
the mixture resembles fine breadcrumbs. Add enough water to mix to a soft dough.

1. Fry the vegetables in the oil until soft. Add the minced beef and cook gently for 5 minutes. Stir in the chilli powder, Worcestershire sauce, ketchup and stock, and simmer gently for 15 minutes.

2. Mix the flour with a little cold water to form a smooth paste, add to the pan and simmer for a further 5 minutes. Season and leave to cool. Make the shortcrust pastry as below.

3. Roll out thinly on a lightly floured work surface then, using a floured tartlet cutter, stamp out 24 rounds. Use a slightly smaller cutter to stamp out 24 lids.

4. Place the larger rounds into lightly greased tartlet tins and put a spoonful of the mince mixture in each.

5. Dampen the edges of the pastry with a little water and cover each one with a pastry lid. Seal the edges, brush with beaten egg and bake in a moderately hot oven for about 20 minutes.

A quick way of making shortcrust: chill the fat in the freezer, dip in the flour, then grate coarsely. Mix into flour with enough water to bind.

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