Ingredients
175g/6oz minced beef
sea salt and freshly ground black pepper
1 onion, chopped
4 tbsp tomato purée
For the pastry
140g/5oz self-raising flour, plus extra to dust
sea salt and freshly ground black pepper
2 tbsp olive oil
milk, to bind
butter, to grease
1 tsp fresh thyme leaves

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. For the filling, heat a large pan over a medium to high heat and add the mince. Season with sea salt and freshly ground black pepper and cook for 3-4 minutes, stirring regularly, to brown the mince all over.
3. Add the onion and tomato purée and fry for five minutes.
4. Meanwhile, for the pastry, place the flour in a bowl, season with sea salt and freshly ground black pepper. Add the olive oil and with clean hands mix together, adding milk gradually to form a dough.
5. Lightly dust a board with flour and roll out the pastry to a 20cm/8in by 30cm/12in size.
6. Carefully place onto a swiss roll tin, greased with butter.
7. Spoon the mince mixture into the centre of the pastry, leaving a 5cm/2in border, then fold up the border over the edges of the mince.
8. Sprinkle over the thyme leaves and place in to the oven, and bake for 15 minutes, or until the pastry is golden. Serve immediately.