Ingredients:

700g gravy beef, cut into 2cm pieces
125ml red wine
2 tblspns plain flour
2 tblspns olive oil
250g cup mushrooms, sliced
1 large brown onion, sliced
1 tspn chopped fresh rosemary
375ml beef stock
2 sheets shortcrust pastry
1 egg, lightly whisked
2 sheets puff pastry
Tomato sauce, to serve

Method:

Place the beef in a large bowl and sprinkle with flour. Season with salt and pepper. Toss to coat.

Heat half the oil in a large saucepan over medium heat. Add half the beef and cook, stirring occasionally, for 5 minutes or until browned. Transfer to a plate. Repeat with the remaining oil and beef, reheating the pan between batches.

Add the mushroom, onion, and rosemary to the pan, and cook, stirring, for 5 minutes or until the onion softens. Stir in the beef, and red wine, bring to a simmer. Add stock and bring to a simmer then reducing heat to low. Cook, covered, for 1 hour.

Uncover and cook, stirring occasionally, for a further 30 minutes or until the beef is tender. Taste and season with salt and pepper. Set aside for 1 hour to cool slightly. Transfer to a bowl and cover with plastic wrap. Place in the fridge for 2 hours to cool completely. This also helps the ingredient infuse and bring out all the flavour. It also prevents you from having a soggy pie.

Preheat oven to 220°C. Cut the shortcrust pastry sheets in half diagonally. Line 4 round 3cm-deep, 9.5cm (base measurement) pie tins with shortcrust pastry, allowing the sides to overhang. Brush the edges with a little egg. Divide the beef mixture evenly among the pastry cases.

Cut each puff pastry sheet in half diagonally. Top the pies with puff pastry and trim excess. Use a fork to press the edges to seal. Brush the pies with the remaining egg. Cut a small cross in the centre of each pie. Place the pies on the baking tray and bake in oven at 210C for 20-25 minutes or until puffed and golden.

Contributor: Cam