• In a large based Saucepan, melt the butter & fry the onions for 10 minutes until golden brown, add the garlic & fry for a further 2 minutes.
• Add the mushrooms & fry for a further 10 minutes on medium heat, add the dried herbs & stir.
• Add the beef mince, breaking it up with a wooden spoon, fry it off until it has all browned nicely.
• Add half of the water & scrape the bottom of the pan to remove anything that has stuck, this will give great flavour to the finished product.
• With the other half of the water, whisk in the gravy powder & cornflour, add this to the pan, season with salt & pepper, turn the heat to low & cook for 30-40 minutes until the sauce has thickened, stir through the AdVital at the end.
• Allow the mixture to cool to room temp.

To Assemble

• Using a ring cutter, cut out your desired sizes for the pastry, remembering it will shrink, so make it bigger than you think it will be!
• Spray a 12x4 part muffin tray with spray oil, then gently press the short crust pastry discs into the tins, bake at 180 for 15 minutes until they are golden brown.
• Allow to cool.
• Once cooled, fill the empty shells with the pie mix.
• Using a circle cookie cutter, cut the desired size with the puff pastry, place it on top and press the edges to completely seal the mixture inside.
• Whisk the eggs together & brush the top with egg.
• Place on a tray & bake at 200°c for 12-15 minutes until the puff pastry has puffed up & golden brown.
• Allow to cool on the bench for 20 minutes (If you can!)