Aussie meat pies

Last week in Australia, I was the pet American and treated to a feast of Australian foods from crayfish to lamingtons.
My favorite thing (and this probably says something about my modest palette) was the pies. Meat pies are the staple fast food, just like hamburgers are in the US. At certain times and places (Port Augusta at 9 pm comes to mind) they are the only food you can get.
So here’s my take on them. These are not authentic; I doubt that real pies use Chuka-aji, but I like the flavour enhancement of the MSG.
Kristen’s Aussie meat pies
serves 5
200 gr thinly sliced beef
300 gr ground beef
1 cup onion, small diced
1 Tblsp ground black pepper
1 tsp whole black peppercorns
1 Tblsp olive oil
2 Tblsp flour
300 ml beef stock or consomme
1/2 tsp chuka-aji or MSG
pie crust dough (2 crusts’ worth)
1 and 1/4 pie sheets (puff pastry)
Mix up your favorite pie crust recipe. Thaw a pie sheet.
Sautee onion in olive oil until transluscent. Sprinkle the beef with flour. Add beef and pepper to pan. Brown beef, then pour in consomme or stock. Simmer until all liquid is reduced. Sprinkle with MSG or chuka-aji. Season to taste with salt and pepper.
Allow beef mixture to cool.
Divide pie dough into five pieces. Roll out to fit individual pie tins (I use glass custard cups). Line the pie plates, then fill with beef mixture. Roll the pie sheet out, cut into squares and cover the beef filling. Pinch edges of the pies together.
Bake at 400 degrees until the pie sheet is golden brown. Serve with sauce (tomato ketchup) on top and a side dish of peas.