Aussie Meat Pies

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Ingredients

2 Pounds Puff Pastry sheets, defrosted cut into six 4” rounds
1 Pound ground beef 85/15 (lean to fat ratio)
1 Teaspoon olive oil
4 Thick cut slices of smoked bacon, cut into small dice
½ Cup small diced onion
½ Cup chopped tomatoes
1 Clove of garlic, minced
1 Tablespoon ketchup
1 Tablespoon Worcestershire sauce
2 Scallions, sliced thin
1 Tablespoon all purpose flour
1 Teaspoon salt
½ Teaspoon ground black pepper
¼ Teaspon ground nutmeg
2 Eggs whisked with 2 tbls water to form an egg wash
2 Tablespoons sesame seeds as a garnish, optional

Preparation

Preheat oven to 375 degrees

1. Heat olive oil in a heavy bottom large sauté pan. Add in diced bacon and slowly cook bacon over medium heat until bacon gets to a golden brown color.

2. Add the onions and sauté until soft and translucen. Add in the garlic and sauté for 2-3 minutes.

3. Add ground beef and cook until all the pink color is cooked out. Add tomatoes, ketchup, Worcestershire sauce, flour, salt, pepper and nutmeg, mix to incorporate all ingredients.

4. Taste and adjust seasonings with salt and pepper. Remove from the pan and chill completely.

5. Lay defrosted puff pastry circles on the table and lightly brush with prepared egg wash.

6. Equally divide chilled meat mixture in the center of each circle. Carefully fold over and seal edges, pressing down to form a tight seal.

7. Carefully poke a small whole on the top of each half circle to allow steam to escape in the oven. Lightly paint each pastry with egg wash and sprinkle with optional sesame seeds. Transfer filled pastry to a foil-lined cookie sheet and bake in the preheated oven for 12-15 minutes or until golden brown.