Preheat oven to 200°C (180°C fan).

Heat frying pan over medium heat. Add 1 tbsp olive oil and once heated, add onion and cook until soft. Add bacon and continue frying until lightly browned.

Add beef and continue to cook over medium heat for 5 mins or until beef is browned.

Add Worcestershire sauce, barbecue or HP sauce, curry powder, nutmeg, salt and pepper. Mix well. Add stock. Cook for 5 mins.

Sprinkle flour evenly over mixture then stir it in. Simmer mix for 15 to 20 mins over low heat until thickened.

Meanwhile, spray muffin tins with canola oil. Using 10cm round cookie cutter, cut 24 rounds from shortcrust pastry sheets. Line muffin holes with rounds.

Prick each pastry case with fork. Then line them with baking paper and fill with baking beads or rice. Blind bake cases for 10 mins until lightly browned.

Remove cases from oven and fill with meat mixture. Reduce oven temperature to 180°C (160°C fan).

Using ripple-edge cookie cutter, cut 24 rounds from puff pastry sheets and use to top each pie, brushing cold water around pastry edges to seal them. In small bowl, use fork to whisk egg and milk. Brush pastry tops with mix. Return pies to oven and bake for 20 mins until golden brown.

Serve with tomato sauce.
The meat pie is quintessentially Australian - and these little beauties are to die for! Blind baking is initially baking the pie crust without the filling.