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