Ingredients

- 350g of shortcrust pastry

(you can find the recipe here)

- 375g puff pastry

Filling

- 2 onions

- 1.5kg round/chuck steak chopped

(we used ground meat instead)

- 1 tablespoon tomato paste

- 4 1/2 cups beef stock

- 1 cup red wine

- 1 tablespoon Worcestershire sauce

- 2 tablespoons cornstarch

- 1/4 cup water

- salt and black pepper

- 1 egg

Dice the onions and put them in a pan. Sweat them for 2 minutes or until soft.

Add the meat and cook until sealed.

Add the tomato paste, 4 1/2 cups of water and beef/vegetable stock to taste.

Add red wine and Worcestershire sauce to the pan and stir.

Let the meat cook uncovered for 1 hour. Mix in a bowl the corn flour and 1/4 cup of water.

Add it to the beef mixture.

Stir until the mixture has thickened and returned to simmer. Add the salt and pepper, then set aside to cool.

Roll out the shortcrust pastry and the puff pastry on a lightly floured surface to 3 mm thick.

Spread some oil on the pie pan to prevent the shortcrust to stick. Cut out 6 pie bases (you may need to re-roll the scraps) from the shortcrust pastry.

Cut the shortcrust pastry like in the pictures. Fill the pie with the meat.

Cut 6 circles of puff pastry and place them on top.

Press the edges of the pastries together. Beat one egg.

Brush the tops with the egg. Bake at 180°C (360F) for 30 minutes or until golden.

To serve, you can easly remove them from the pie pan. Serve warm.