Beef & Cheese Pie with Ribbon Salad

Steps

1. Preheat oven to 200°C. Line an oven tray with baking paper. Cut pastry into quarters and place on prepared tray. Lightly whisk egg, brush onto pastry and sprinkle with sesame seeds. Cook pastry (on middle oven rack) for 8-12 minutes, or until puffed and golden. Remove and set aside.
2. Heat a drizzle of oil in a large, oven-proof fry-pan on medium-high heat. Grate first carrot and cook along with onion and garlic paste for about 3 minutes, until softened. Add mince spice mix and cook for about 1 minute, until fragrant. Add mince and cook for 4-5 minutes, breaking it up as it cooks, until browned.
3. Add beef stock and bring to a simmer. In a small bowl, mix cornflour with water, then add to pan along with Worcestershire sauce and tomato sauce and simmer until thickened, about 2 minutes. Season to taste, sprinkle over cheese and bake (on middle-upper oven rack) for about 2 minutes, until golden.
4. While mince is cooking; prepare salad. Peel cucumber and second carrot into ribbons; dice tomato 2cm; thinly slice capsicum. Place all in a medium bowl with vinegar and oil. Toss to combine and season to taste.
5. To serve, divide beef mince between plates, top with puff pastry and serve salad on the side.