1tbsp olive oil

Half an onion, chopped

200g lean beef steak mince

80ml red wine

15g tomato puree

1tsp Worcestershire sauce

Splash of tabasco sauce

320g pre-rolled shortcrust pastry sheet

45g stilton

1tbsp wholegrain mustard

1 egg (beaten for glazing)


Preheat the oven to 200°C

To make the filling, heat the oil in a pan, add the onion and fry until soft. Add the beef mince and cook, stirring frequently until browned. Add the wine and tomato puree.

Cover and simmer until the beef is cooked and the liquid is absorbed (approximately 15 minutes).

All the Worcestershire sauce and tabasco.

Set aside the filling and leave it to cool.

Unroll the pasty sheet and cut out 5.5cm discs, use the discs to line 15 muffin moulds.

Cut out 4.5cm discs and use these as the lids.

Crumble the stilton into the cooled filling mix and stir in the mustard.

Divide the filling between the pastry cases, pressing down firmly.

Brush the bottom of the lids with the beaten egg and place them on top of each pie, pinching the edges together.

Make a small hole in the centre of each pie.

Brush the tops with the remaining beaten egg.

Bake for 15-20 minutes, until the pastry is a golden colour.