DELICIOUS COOKERY

Eat your way around the World Cup with our tempting dishes from countries that have competed in this year’s competition

Serves 4

700g (1lb 8oz) sirloin steak, cut into bite-sized pieces

2tbsp plain flour

4tbsp vegetable oil

2 large onions, sliced

250g (9oz) button mushrooms, halved, or quartered if large

4tbsp tomato ketchup

1tbsp dried mixed herbs

400ml (14fl oz) ale

250ml (9fl oz) rich beef stock, plus an extra beef stock cube

375g pack ready-rolled puff pastry

1 egg, beaten

Chips, to serve

In a bowl, toss the beef with the flour to coat. Heat the oil in a nonstick pan and brown the beef in batches, for 3-4 minutes until sealed. Remove from the pan and set aside. Add the onions and mushrooms to the pan with 100ml water and cook for 5 minutes, until the liquid has evaporated.

Return the beef to the pan, with the ketchup, herbs, ale and stock. Crumble the stock cube in. Bring to the boil, then reduce the heat and leave to simmer, uncovered, for around 1 hour, stirring occasionally, until the beef is cooked and tender.

Preheat the oven to 220°C/fan 200°C/gas 7. Cut the pastry into 4 equal pieces. Spoon the beef mixture into 4 individual pie dishes and brush the rims with beaten egg.

Cover each with pastry, pressing firmly around the rims. Trim any excess and crimp the edges to seal. Make a slit in the middle of each pie and brush with beaten egg. Cook for 20 minutes, until puffed and golden. Serve with chips.