Australian Meat Pie

Preheat the oven to 200°C. Heat the vegetable oil in a pan over medium heat and sauté the chopped onion for 3 minutes until translucent and soft.

Add the minced beef, breaking it apart with a wooden spoon, and cook for 5 minutes until evenly browned with no pink remaining.

Sprinkle the flour over the meat and stir continuously for 1 minute to cook out the raw flour taste, creating a roux-like base.

Pour in the beef stock and add the Worcestershire sauce, salt, pepper, and nutmeg. Reduce heat and simmer for 6-8 minutes until the filling thickens into a rich gravy. Remove from heat and let it cool completely.

Roll out two-thirds of the puff pastry on a floured surface and line a small round pie mold (about 10 cm diameter), pressing gently into the edges.

Spoon the cooled meat filling into the pastry-lined mold, leaving a 1 cm border at the top. Roll out the remaining pastry and place it over the filling as a lid.

Press and crimp the edges firmly with a fork to seal. Cut 3 small slits on the top to allow steam to escape during baking.

Brush the top generously with the beaten egg yolk to achieve a glossy golden finish. Bake in the preheated oven for 25-30 minutes until the pastry is deeply golden and crisp.

Let the pie rest for 5 minutes before removing from the mold. Serve hot with a spoonful of tomato sauce on top or on the side, traditionally enjoyed by hand.