Ingredients
Serves 8 (Makes 8 individual pies)1 kg diced beef (chuck, topside or similar)
250 ml beef stock
250 chicken stock
1 small onion diced
Good pinch of ground black pepper
Good pinch of salt
2 tbsp oil
Worcestershire sauce to taste
Onion flakes
Approx. 2 tbsp cornflour
Frozen puff pastry sheets
Frozen savoury shortcrust sheets
Eggs (for basting)
Method
Heat oil in a large pot, add onions and fry until almost clear.
Add meat and fry for 2-3 minutes, or until brown.
Add spices including some onion flakes, mix. (See optional ingredients below.)
Add stock and some water if necessary (depending on how much gravy you want) and bring to the boil. Turn the heat down and simmer for at least 30 minutes.
Add cornflour mixed with water (1 part cornflour to 2 parts water) and bring to the boil for 2-3 minutes
Take meat off the stove and cool in fridge with cling wrap over the top (for at least 90 minutes before using).
Preheat fan forced oven to 200°C.
Take shortcrust and puff pastry out of the freezer, defrost for 15 minutes.
Grease pie tins and line with shortcrust pastry.
Spoon cool pie filling into the tins.
Baste edges of shortcrust pastry with water, cut puff pastry with circular cutters and place over the top. Press edges together with fingers.
Baste the top of the pies with egg wash (equal parts water to egg), and prick a hole in the centre of each.
Bake in a pre-heated oven for 20-25 minutes, or until golden brown.
Cool in the pie tins, and then serve.
Optional: After braising meat add 2 teaspoons tomato chutney and/or 1/2 cup beer or wine, mushrooms or anything you like!