Serves 4, prep time 10 minutes, cooking time 45 minutes
INGREDIENTS
FOR THE BASE
4 x 8cm diameter oven-proof dishes
Butter for greasing
2 sheets shortcrust pastry
1 free-range egg, beaten to glaze
Rock salt
FOR THE FILLING
1 tbsp vegetable oil
500g beef steak
1 red onion, diced
2 garlic cloves, chopped
1 tsp cayenne pepper
4 tbsp tomato purée
1 tbsp Worcestershire sauce
500ml vegetable stock
2 sprigs rosemary
Salt & pepper
1 tbsp flour mixed with cold water
METHOD
Preheat the oven to 180ºC. Heat the oil in a deep pan and sauté the onions, then add the beef and brown.
Add the garlic, cayenne pepper, tomato purée and Worcester sauce, stir, then add the stock and rosemary sprigs.
Cover and reduce the heat to a simmer for 45 minutes, stirring occasionally.
After 45 minutes, stir in the flour paste, adding only a little-at-a-time until the sauce thickens.
Remove the pan from the heat and allow to cool. Next prepare the pie dishes.
Dust a flat surface with flour, lay the pastry sheets flat and, using a saucer as a guide, cut four circles in each sheet.
Grease and line each dish, then line with the pastry, allowing some to overlap.
Divided the beef and gravy between the four pie dishes.
Brush the edge of each pie with egg, place the second circle of pastry on top, using a fork to press around the edges.
Using a sharp knife, trim off the excess and keep to one side.
Pierce a hole in the centre of each pie and, leave to one side.
Roll the excess pastry into a long strip then, using a sharp knife, cut into 1cm strips; you will need eight.
Brush the pies with egg and lay the pieces of pastry over the top, horizontally and then vertically, crossing each one.
Press the edges down and trim off the excess.
Brush with egg wash and top with some rock salt. Bake in the oven for 45 minutes until the pastry is crisp and golden.
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