Finely dice the onion and green pepper and fry them in the Extra Virgin Olive Oil from Spain until golden.
Add the meat and cook until it is lightly browned. Don't let it get too dark: it'll just taste bad. So keep an eye on it so it doesn't burn.
Season to taste and add a few leaves of fresh oregano and some grated nutmeg.
Mix the flour in a bowl with the stock cube, the Worcestershire sauce, the vegemite and 4 tablespoons of water. Stir well and add to the meat mixture.
Cook until the liquid has reduced and then set aside to rest for 10 minutes.
Preheat the oven to 180ºC.
Roll out the pastry, line an oven dish with it and fill it with the mince mixture.
Cover it with another layer of pastry and brush it with beaten egg.
Bake in the oven for 20-25 minutes.
We wanted to introduce you to this traditional recipe made with a product that has been used for thousands of years… Olive Oil from Spain. Learn more about the history of our liquid gold here!:
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