To make individual steak pies, use four 1/2 pint pie dishes and bake for 25 minutes.
ingredients
serves 4
3 tbsp oil
2 onions, peeled and sliced
2 pound casserole beef, cut into cubes
3 tbsp All purpose flour, plus extra to dust
2 cups hot beef stock
2 rosemary sprigs, bruised
salt and pepper
17 1/2 ounce pack puff pastry
beaten egg, to glaze
method
1. Heat 1 tbsp oil in a flameproof casserole and saute the onions for 10 minutes or until golden. Lift out with a slotted spoon, and put them to one side.
2. In the same casserole over a high heat, sear the beef in batches, turning until browned all over, and using the rest of the oil as necessary. Lift out the meat with a slotted spoon and set aside.
3. Sprinkle the flour into the casserole and cook for 1 - 2 minutes to brown. Return the onions and beef, add the hot stock and rosemary, and season well with salt and pepper. Cover and bring to a simmer, then cook in the oven at 170°C (150°C fan oven) for 1 1/2 hours or until the meat is tender.
4. About 30 minutes before the end of the cooking time, roll out the puff pastry on a lightly floured surface until about 2 inches larger all round than a deep 2 pint pie dish. Put the pastry on a baking sheet and chill for 30 minutes.
5. Remove the casserole from the oven and increase the temperature to 220°C (400°F). Transfer the beef mixture to the pie dish. Brush the rim of the dish with water, then lift the pastry lid over the filling and press the edge down lightly on to the rim to seal. Lightly score the top with a small, sharp knife and brush with beaten egg.
6. Stand the pie dish on the baking sheet and bake in the oven for 30 minutes or until the pastry is crisp and golden brown.
