Heat oil in a frying pan.

Add onion and garlic and cook until onion is golden, stirring constantly.

Add mince and cook quickly until meat is browned and crumbly.

Stir in flour and cook for 30 seconds.

Gradually add stock.

Bring to the boil, stirring constantly.

Stir in tomato puree, salt and pepper to taste.

Simmer gently for 10 minutes.

Set aside to cool.

Cut pastry in half.

On a lightly floured board roll out one portion and line a 22 cm pie plate.

Trim off excess.

Wet edge of pastry.

Spoon meat filling onto pastry.

Roll remaining pastry to fit top of plate.

Carefully place pastry over filling.

Press edges firmly together.

Decorate with any pastry trimmings.

Combine egg yolk and water and brush over pastry.

Make two holes in the centre of pastry.

Bake at 200°C for 25 minutes or until golden.