1. Add onion (1) to the bowl. Chop Speed 6 / 2 seconds. Scrape down sides.
2. Add vinegar (50g) to the bowl. Program 5 minutes / 110C* / Speed 1, measuring cap off.
3. Add mustard (15g), stock paste (40g), tomato paste (10g), tapioca (2 tsp), curry powder (3 tsp) and water (220g) to the bowl.
4. Set internal steaming basket in place. Add mince (500g) to the basket. Program 10 minutes / 110C* / Reverse+Speed 2, measuring cap on.
5. While cooking, preheat the oven to 220C or start heating the camp oven.
6. Using the circular cutters or scissors, cut 12 shortcrust pastry circles with a 10cm diameter and 12 puff pastry circles with an 8 cm diameter.
7. Press the shortcrust pastry circles into each hole of a lightly greased muffin tin.
8. Use your spatula to rough up the mince. Program 5 minutes / Steaming Temperature / Reverse+Speed 2, measuring cap on.
9. Add mince to the gravy that has formed beneath. Combine Reverse+Speed 3 / 7 seconds.
10. Spoon a dessertspoon full of meat mixture into each pastry.
11. Cover with a circle of puff pastry and gently press the edges together.
12. Brush with milk and use a knife to cut a little hole in the top of each pastry.
13. Bake for 15 minutes, or until pastries are golden.

*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.