Beef minced pie

I will be usually baking spinach pies but this time I made a beef minced pie,  a quite succesfull one I must admit. At first I thought of cooking the minced meat the way I do the bolognese sauce ( I have been trying a nice Carluccio's recipe) but then I decided to omit the tomato and cook the meat in its own juices with vegetables and potato pieces. And by the way, next time I will dare make my own pastry.

Ingredients
philo pastry ready made
1 onion finely chopped
1/2 kilo of beef minced meat
2 potatoes chopped into squares
2 carrots chopped into squares
1 leek finely chopped
1 parsnip chopped into cubes
1 Tbsp olive oil
3 Tbsp of red wine
1 maggi cube with prawn ( just experimenting)
1 Tbsp  jerk seasoning
1 Tbsp ground black pepper
1 egg


First I heated the oil in a shallow, thick-based frying pan. I added the onion and cooked it until it became transparent. I threw in the minced meat, cooking it for a good 20 minutes and stirring constantly. I had already added the seasoning. Then it was time for the vegetables, cooking them until soft and for a little bit of flavour adding the wine at the end and letting the alcohol evaporate. Meanwhile I had made small square-sized pastry pieces, flattened with a rolling pin. When the filling was cooked I positioned two to three spoons of the mix in the centre of the pastry pieces, folding them in half and joining the edges, gluing together with a beaten egg. I, then put them in a baking tray and in the preheated oven to lay for the next half ( or more) hour.