CHUNKY BEEF & MUSHROOM PIES

PREP + COOK TIME 3 HOURS (+ REFRIGERATION) MAKES 6

600g beef chuck steak,

chopped coarsely

2 tablespoons plain flour 2 tablespoons olive oil

1 small onion (80g), chopped finely 2 cloves garlic, crushed

125g mushrooms, chopped coarsely 400g can crushed tomatoes

¾ cup (180ml) beef stock 2 tablespoons tomato paste 2 tablespoons worcestershire sauce 3 sheets frozen shortcrust

pastry, thawed

2 sheets frozen puff pastry, thawed 1 egg, beaten lightly

TOMATO SAUCE

1 tablespoon olive oil

1 medium brown onion (150g),

chopped coarsely 2 tablespoons brown sugar

2 x 400g cans crushed tomatoes 1 teaspoon ground allspice 2 tablespoons tomato paste

¼ cup (60ml) white wine vinegar

1 Preheat oven to 160°C/140°C fan. 2 Coat beef in flour; shake off excess. Heat half the oil in a large casserole dish over medium-high heat; cook beef, in batches, for 3 minutes or until browned. Remove from dish.

3 Heat remaining oil in same dish over medium heat; cook onion, garlic and mushroom, stirring, for 3 minutes or until soft. Return beef to dish with the tomatoes, stock, tomato paste and worcestershire sauce; bring to the boil. Cover with lid, transfer to the oven; cook for 2 hours or until thickened slightly. (Check the liquid content throughout cooking; you may need to add a little more stock.) Season to taste; cool.

4 Meanwhile, make tomato sauce.

5 Oil 6 x ⅔-cup (160ml) oval pie tins; place on an oven tray. Cut

6 x 13cm ovals from shortcrust pastry. Ease pastry into tins, press into base and sides; trim edges. Refrigerate for 30 minutes.

6 Increase oven temperature to 200°C/180°C fan.

7 Line pastry cases with baking paper; fill with dried beans or rice. Bake for 10 minutes. Remove paper and beans; bake for a further 5 minutes. Cool.

8 Cut 6 x 11cm ovals from puff pastry. Fill pastry cases with beef filling; brush edges with egg. Top cases with puff pastry ovals; press edges to seal. Brush tops with egg; cut steam holes in tops and decorate (see right). Bake pies for 25 minutes or until browned lightly. Serve pies with tomato sauce.

TOMATO SAUCE

Heat oil in a medium saucepan; cook onion, stirring, for 3 minutes or until soft. Add sugar, tomatoes and allspice; bring to the boil. Reduce heat; simmer, stirring occasionally, for 30 minutes or until mixture thickens. Stir in tomato paste and vinegar; cook for 5 minutes or until thickened slightly. Blend or process sauce until smooth. Push through a fine sieve into a medium bowl; discard solids. Cool.