Instructions

To make the filling

1. Heat a frying pan over medium heat.
2. Gently cook the onions and garlic in some oil and with a sprinkle of sea salt until they have softened.
3. Add the bacon and continue cooking until the bacon is crispy.
4. Use a slotted spoon to remove the bacon and onion mixture to a bowl. Set aside.
5. Add some more oil to the pan and cook the ground beef until it is well browned.
6. Add the Worcestershire sauce, barbecue sauce, curry powder, ground nutmeg, salt and pepper.
7. Return the bacon and onion mixture to the pan.
8. Stir through the beef stock.
9. Simmer for about 5 minutes.
10. Sprinkle the flour over the mixture and then mix it in well.
11. Simmer over low heat for 15 to 20 minutes.
12. Taste for seasoning.
13. The sauce should have thickened by this stage, but still have a slightly runny texture. If it is too dry, add some boiling water to create more sauce.
14. Set aside to cool completely.

To assemble the meat pies

1. Preheat the oven to 200°C (390°F).
2. Cut the shortcrust pastry into rounds large enough to fill the muffin holes.
3. Place the shortcrust pastry into the muffin holes and prick the base with a fork.
4. Place a muffin case (preferably plain) on top of the shortcrust pastry and fill each muffin case with some baking beans or ceramic pie weights, or uncooked rice grains.
5. Blind bake the pastry for about 10 minutes.
6. Fill the pastry cases with the meat filling.
7. Make an egg wash by lightly whisking together the egg with milk in a small bowl.
8. Brush the edges of the pastry with some egg wash.
9. Cut pastry lids from the puff pastry and place them on top of each pie. Gently pinch the edges to seal the pie together.
10. Brush the top of each pie with some egg wash.
11. If you wish, sprinkle the pies with some poppy seeds or sesame seeds.
12. Bake for about 20 minutes or until golden.