Add water to the contents of one sachet of Lion Pastry Mix and mix to a stiff dough, if dough is not coming together easily add more water (a teaspoon at a time) until it starts to come together.

Knead the dough on a lightly floured surface until a smooth ball forms, roll out to 3mm thick.

Rest the dough for 2 minutes to allow for shrinkage before pressing into tart pans. Place non-stick baking paper in pans and fill with baking weights.

Bake in a preheated oven at 220°C (200°C fan forced) for 8-10 minutes.

Carefully remove paper and weights and bake for a further 5-10 minutes or until pastry is golden and dry. Remove from oven to allow it to cool.

Heat the oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes, stirring to prevent it from catching.

Add the garlic and beef and cook for a further 15-20 minutes until the meat has completely browned.

Stir in the flour, then add the stock, tomato puree, Worcestershire sauce, soy sauce and dried herbs.

Partially cover and cook for 20-25 minutes, stirring occasionally to break up any lumps. Set aside to cool completely.

Preheat the oven to 190°C.

Add the meat filling into the pastry, then top with the puff pastry squares, pressing the edges well together. Use a sharp knife to trim any excess pastry, then use your thumb and forefinger to pinch the edges together to seal. Brush each pie with the egg and transfer to 2 large baking trays. Bake in the oven for 25 minutes until cooked and golden. (Depending on the size of your oven, you may need to cook the pies in batches.)

Serve with tomato sauce.