Ingredients

• 3 tbsp olive oil
• 3 lb / 1.5kg chuck steak (, cut into 1cm / 2/5" cubes (or other beef cut suitable for slow cooking))
• 2 onions (, peeled and diced (brown, yellow or white))
• 3 garlic cloves (, minced)
• 2 tbsp tomato paste
• 4 cups / 1 litre / 1 quart beef stock/broth
• 1 cup red wine ((anything dry and dark, not light like pinot noir))
• 2 dried bay leaves ((or 3 fresh))
• 1 1/2 tsp salt (, plus more to taste)
• 2 tsp black pepper
• 3 tbsp cornstarch ((cornflour))
• 4 tbsp water
• 1 egg yolk (, lightly beaten (or 1 whole egg, for a slightly less dark golden finish))
• 4 sheets frozen shortcrust pastry ((25cm x 25cm / 10" x 10"), thawed)
• 3 - 4 sheets frozen puff pastry ((25cm x 25cm / 10" x 10"), thawed (Note 1))
• Tomato Sauce / Tomato Ketchup

Directions

• Place 1 tbsp of oil in a large heavy based pot over high heat. Add half the beef and sear until the outside is lightly browned. Remove from the pot into a bowl and repeat with remaining beef.
• Lower the heat to medium high and add the remaining olive oil. Add the onion and garlic and sauté until the onion is translucent - around 5 minutes.
• Return the beef to the pot along with all other Filling ingredients other than the cornstarch / cornflour and water. Mix to combine. The liquid should be just enough to cover most of the beef but there should be a bit protruding through the surface.
• Bring to a simmer, then lower the heat to low / medium low so it is bubbling very gently. Leave to cook for 50 minutes to 1 hour, stirring occasionally, or until the beef is very tender. Because the beef is cut so small, it shouldn't take much longer than 1 hour. If the liquid evaporates too quickly, just add a bit more water.
• When the beef is ready (or almost ready), mix the cornstarch / cornflour and water together then pour it into the pot. Mix through and allow to cook for 5 minutes to thicken the sauce. Adjust salt to taste.
• Remove pot from the stove and set aside to cool. The sauce will thicken more when it cools.
• Assemble the Pies
• Preheat oven to 180C/350F.
• Spray 16 holes of Texas muffin tins or pie tins (8cm / 3.2" diameter across top). I made half in muffin tins and half in pie tins.
• Cut the pastry base out of the shortcrust pastry using a 10 cm/ 4" round cutter (I use an empty 800g/14oz canned tomato tin - perfect size). This fits both the pie and muffin tins.
• Press the rounds into the tins and fill to the brim with the Filling.
• Cut the pie tops out of the puff pastry using a 8 cm / 3.2" round cutter (a scone cutter is the perfect size).
• Place the lids on top of the filling, gently pressing to try to join the top with the casing.
• Pearce the lids 3 or 4 times with a small knife. Brush with egg wash. Bake for 20 to 25 minutes until dark golden brown (or deep golden brown if you used a whole egg for the wash).
• Allow to rest for a few minutes before turning out onto a wire rack. Serve very warm with tomato sauce (tomato ketchup).

Notes

• 5-20-25 1/4 Recipe
• I added
• 3/4 tsp Deggi Mirch
• 1 tbsp Worcestershire sauce
• 1 small Roma Tomato, Diced
• 1/2 Red Bell Pepper, Diced
• Thai Basil, Dried

Photos