Whereas in the rest of Australia, the meat pie is the biggest player in the school lunch line, in South Australia the high proportion of Cornish migrants made the pastie a true hero of local food.
1 large brown onion, peeled and finely diced
3 cloves garlic, minced
500g beef mince
1 tsp Vegemite
2 large potatoes, peeled and cut into 1cm cubes
2 carrots, peeled and cut into 1cm cubes
1 cup diced pumpkin (peeled and cut into 1cm cubes)
5 sprigs thyme
½ cup chicken stock
1 tsp Worcestershire sauce
salt and black pepper, to season
2 tbsp finely shredded parsley
6 sheets frozen puff pastry
1 egg, beaten
tomato sauce, to serve
Heat the butter in a large saucepan over medium heat and fry the onion and garlic until softened. Add the mince and Vegemite and fry until the mince is well browned.
Add the potatoes, carrot and pumpkin and fry for about 5 minutes, stirring frequently. Add the thyme, chicken stock and Worcestershire sauce and season very well with salt and pepper.
Cover with a lid and cook for a further 5-10 minutes until the vegetables are softened, stirring occasionally. Stir through the parsley and allow to cool to room temperature. Adjust for seasoning.
Remove the puff pastry from the freezer and allow to thaw. Using a dinner plate as a guide, cut each pastry sheet into a large circle.
Place about a cup of filling into the centre of each pastry circle and fold into a half-moon shape. Crimp along the side of the pastry to seal in the filling without any air pockets. Repeat for the remaining filling.
Heat your oven to 200C. Place the pasties on a lined baking sheet and brush with beaten egg. Bake for 25 minutes or until well browned. Serve with tomato sauce.