Corinne reveals her favourite product

Shortcrust pastry:
Combine the flour, ½ tsp salt, softened butter, 1 small egg and 1–2 tbsp water. Knead into a smooth dough. Cover and leave in fridge for 30 minutes to rest.

Meat filling:
Heat 1 tbsp oil and 1 tbsp butter in a large frying pan, add the chopped onion and garlic and gently fry until translucent. Add the minced beef. When the meat has browned, add 200 ml beef stock and 60 ml tomato purée. Stir well. Season with 2 tsp Worcestershire sauce, a pinch of nutmeg and 1 tsp of oregano. Over a medium heat, simmer, uncovered, for 15 minutes. Mix 3 tbsp of flour with 50 ml of hot beef stock and stir into the sauce. Bring to the boil, then simmer over a medium heat for a further 5 minutes. Leave to cool.

Assembling the pie:
Defrost the readymade puff pastry. Roll out the shortcrust pastry and drape over a greased pie dish (diameter: 24 cm). Gently press the dough into the bottom of the dish. (You can also divide the dough over several smaller dishes to make individual serves.) Brush the outer rim of the dough and drape one sheet of the ready-rolled puff pastry on top. Press the edges of the shortcrust and puff pastry together to seal. Brush the pie lid with egg yolk.

Pre-heat oven to 220°C and bake for 15 minutes. Reduce the heat to 190°C and bake for a further 20 – 25 minutes until the pastry is golden brown.