Rosemary meat pies

Shortcrust pastry

• 400 g plain flour, plus extra for dusting
• 200 g unsalted butter, chilled and cut into pieces (1-2 cm)
• ½ tsp salt
• 100 g water, chilled, plus extra if needed

Iced puff pastry

• 90 g ice cubes
• 180 g unsalted butter, frozen and cut into pieces (1-2 cm)
• 200 g plain flour
• 1 ½ tsp salt

Pie filling

• butter, melted, for greasing
• 2 sprigs fresh rosemary (10 cm), leaves only
• 2 garlic cloves
• 1 brown onion (approx.180 g), cut into halves
• 40 g olive oil
• 1 tbsp cornflour
• 700 g beef rump steak, cut into pieces (1 cm)
• 2 tbsp Worcestershire sauce
• 2 tbsp soy sauce
• 1 tbsp VEGEMITE®
• 100 g button mushrooms, cut into pieces
• ½ tsp ground black pepper, to taste
• plain flour, for dusting
• full cream milk, for brushing