Ingredients
Filling
- 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
Pastry
- 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)
To Serve
- Tomato Sauce / Tomato Ketchup
Instructions
-
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).
