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
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.