Cowboy Hand Pies

Heat the oil in a large, deep frying pan and cook the bacon for 5 minutes then add the onion and chorizo and cook for a further 8 minutes until the onion is softened. Add the beef and garlic and cook, using a fork to break up the mince, for 7–8 minutes so that it is well browned.

Add the spices, flour, tomatoes and stock and season with salt and pepper. Stir to combine. Leave to simmer uncovered over a gentle heat for 1 hour, stirring occasionally. Add the beans and cook a further 30 minutes or until the liquid is almost fully reduced, then remove from the heat to cool.

Cut each pastry sheet into four squares. Divide the filling between half of the squares — about ¾ cup on each — leaving 2cm bare pastry around the edges. Pop a half mozzarella ball cut side down in the centre of the filling and top with the remaining pastry squares. Give each one a quick stretch with a rolling pin to make them slightly bigger before using. Seal the edges by pressing with the tines of a fork. Compress the pastry around the filling as you go then trim the edges neatly with a sharp knife. Brush with egg wash and decorate with the trimmings as desired. Refrigerate for half an hour (or freeze in individual resealable freezer bags for future use).

Preheat the oven to 180°C fan bake.

Bake the pies on the oven tray for 30–35 minutes until golden.