Put the tomatoes, garlic, onion, shallots and herbs in a blender and process until smooth.

Tip the mixture into a large saucepan and add the tomato paste, salt and sugar and heat, stirring, until thick and a dark red.

Add the gravy powder and vegetables and stir them through then simmer for two minutes before adding the beef mince.

Cook the meat, stirring and breaking it up, until cooked through then set the pot aside to cool to room temperature.

Pre-heat the oven to 200C (430F) fan-forced and line a baking tray with baking paper.

Lay the pastry out on the bench and cut into four even squares.

Place four squares on a lined baking tray and top with 4 heaped tablespoons of filling leaving a little border of pastry around the edge.

Brush the border with a little milk then place another square of pastry on top.

Fold the bottom pastry over the top to enclose it then press all the way around with a fork to seal the pastry.

Brush each one with milk and cut a little slit in the top.

Bake for 30-35 minutes or until golden.