Serves 6

Ingredients
500g puff pastry
1 egg, lightly beaten

For the filling:
1 tbsp oil
2 onions, chopped
500g diced chuck steak
1 cup beef stock
⅓ cup red wine
2 tbsps tomato paste
2 tbsps plain (all-purpose) flour salt and cracked pepper to taste
2 tbsps Worcestershire sauce

Method

To prepare the filling, heat the oil in a saucepan over high heat. Add onions and cook for three minutes or until these are soft. Add steak to pan and cook for four minutes or until meat is sealed.
Add stock, wine, Worcestershire 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 one minute. Season to taste with salt and pepper and allow to cool.

Roll out the puff pastry on a lightly floured surface until it is 2mm thick.

Cut the pastry to fit bases and sides of six small pie tins. Place the filling in pastry bases and top with pastry circles and press with a fork to seal.

Brush pie tops with egg and place them in a preheated 200˚C oven. Bake for 15 to 20 minutes or until the pastry is puffed and golden.

Joe Vella is an Executive chef, Hilton Malta.