Chef Sam Jackson of KO Pies woks up a down and under meat pie filling. (See his shortcrust pie dough.)


  • 1 pound lean ground beef
  • 1 tablespoon vegetable oil
  • 1 large brown onion, finely diced
  • 1 tablespoon cornstarch
  • 1/4 cup beef stock
  • 3/4 cup tomato sauce
  • 1/2 cup Worcestershire sauce
  • 1 tablespoon barbeque sauce
  • salt and pepper to taste


  1. Heat oil in a Breville Hot Wok™ over medium-high heat with lid on. Once hot, add onion. Cook for 3 minutes or until soft. Add ground beef. Cook for 4 minutes, or until browned, stirring with a wooden spoon.
  2. Mix cornflour and 1 tablespoon of stock to form a paste; add to wok and stir. Add remaining stock and sauces to beef mix. Bring to a boil. Reduce heat to medium. Simmer for 8 minutes or until thick. Season to taste and allow to cool.
  3. As the filling cools, place pre-cut shortcrust pastry bottoms in the Personal Pie™ maker.
  4. Once cool, spoon 2 ounces (approximately 1-1/2 tablespoons) of filling into each bottom crust. Place pre-cut puff pastry on top of each.
  5. Close and cook for approximately 8 minutes.