Ingredients

500gr puff pastry

1 egg lighten beaten

1 tablespoon oil

2 onions chopped

500gr diced stock

1 cup beef stock

One third cup red stock

2 tablespoons tomato paste

 2 tablespoons plain ( all purpose )

Cracked pepper to taste

2 tablespoons worchester sauce

Method

To prepare the filling , heat the oil in a saucepan over high heat  .  Add onions and cook for 6 minutes for  minutes or until these are soft .

Add steak to pan and cook for 4 minutes or until meal is sealed .

Add stock , wine worchester sauce and tomato paste . Reduce heat and simmer for 50 minutes or until meat is tender .

Bring the mixture to the boil and stir for 1 minute .   Reduce heat and simmer for 50 minutes or until heat is tender .

Roll out the pastry on a lightly flavoured surface until it is 2mm thick . Cut the pastry bases and top with pastry circles and press a fork to seal .

Brush pie tips with egg and place them in a reheated 200ₒC. .  Bake for 15 to 20 minutes or until the pastry is puffed and golden.

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