Aussie Meat Pie

Makes 6 pies

2 hrs 50 min + overnight chill

Individual beef pies with shortcrust bases and puff pastry lids; beef braised in red wine until tender, cooled, then baked in pastry.

prepPreheat oven to 180°C / 350°F
1.25 kg / 2.5 lb beef chuck, 2.5 cm / 1" cubes	Season beef with salt & pepper	Brown beef in batches over high heat, 2–3 tbsp oil	Cook onion & garlic, medium-high, 3 min	Stir in flour	Add stock, wine, tomato paste, Worcestershire, pepper & bay leaves	Simmer covered 1 hr 45 min, then uncovered 30–45 min until tender	Cool filling, cover & chill overnight	Fill pies with cooled beef, mounded	Cut puff pastry lids, brush base edges with egg, seal lids	Brush lids with egg, cut 1 cm / 0.5" vent	Bake 30 min until deep golden & puffed
1/2 tsp each salt & pepper
2–3 tbsp olive oil
1 onion, diced
4 garlic cloves, minced
5 tbsp / 40 g plain flour
1 1/4 cups / 315 ml beef stock, low sodium
3 cups / 750 ml dry full-bodied red wine
2 tbsp tomato paste
1 tsp Worcestershire sauce
2 tsp coarsely ground black pepper
2 bay leaves
1 1/2 batches homemade shortcrust pastry or 3 frozen shortcrust pastry sheets, thawed (300 g / 10 oz) or 2 refrigerated pie crusts	Line pie tins with shortcrust, blind bake 20 min with weights	Bake bases 5 min more until light golden, remove
1 egg, lightly whisked (for sealing bases)
3 frozen puff pastry sheets, just thawed (300 g / 10 oz)
1 egg, lightly whisked (for brushing lids)

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