Instructions

Step 1
Heat oil in a large frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add mince. Cook, breaking up with a wooden spoon, for 5 minutes or until browned. Add carrot and zucchini. Cook, stirring, for 2 minutes or until carrot has softened.
Step 2
Add gravy powder. Cook, stirring, for 30 seconds. Add boiling water, tomato and Worcestershire sauces. Cook, stirring, for 5 to 8 minutes or until mixture has thickened. Cool completely.
Step 3
Preheat oven to 200C/180C fan-forced. Lightly grease two 12-hole, 1 1/2-tablespoon-capacity round-based patty pans. Using a 7cm round fluted cutter, cut 24 rounds from shortcrust pastry. Use to line prepared holes.
Step 4
Spoon 1 level tablespoon of filling into each pastry case. Using a 6.5cm round fluted cutter, cut 24 rounds from 3 puff pastry sheets. Place 1 ice-cream stick on top of mince. Top with 1 puff pastry round. Press edges together with a fork to seal. Repeat process with remaining sticks and pastry rounds. Brush pie tops with egg yolk. Using a 4cm-long number-shaped cutter, cut 24 numbers from remaining puff pastry sheet. Place 1 number on each pie, lightly pressing to secure. Brush with egg yolk.
Step 5
Bake for 20 minutes, swapping trays halfway through cooking, or until pastry is golden. Stand for 5 minutes. Serve with tomato sauce.
Contains gluten Contains milk Contains fish Contains shellfish Contains soy