BEEF SHIRAZ PIES

Prep and cook: 3 hours

Makes: 6

INGREDIENTS:

750g beef chuck steak, chop coarsely

2 tbsps plain flour

¼ cup olive oil

150g brown onions, chop finely

120g carrot, chop finely

300g celery, trim, chop finely

2 cloves garlic, crush

125ml beef stock

400g canned dice tomatoes

Salt and pepper to taste

1 egg, beaten lightly

SOUR CREAM PASTRY

335g plain flour

125g cold butter, chop

120g sour cream

METHOD:

1.     Preheat oven at 200 Celsius. Oil a six-hole (180ml) Texas muffin pan. Toss beef in flour, shake away excess. Heat oil in a pan and cook beef in batches until browned. Transfer beef to a casserole pot.

2.     In same pan, cook onions, carrot, celery and garlic for 4 mins. Stir in stock and undrained tomatoes; bring to boil. Pour mixture oven beef. Cook over low fire, covered for 2 hours. Season to taste; cool.

3.     To make the pastry, process flour and butter in a fod processor until crumbly. Add sour cream; process until ingredients cling together. Remove dough from processor and knead until smooth. Wrap in plastic; refrigerate for 30 mins.

4.     Roll two-thirds of pastry between sheets of baking paper until large enough to cut six 13cm rounds; press pastry into pan holes. Brush edges with egg. Fill cases with beef mixture.

5.     Cut six 9cm rounds from remaining pastry. Cover filling, press edges to seal. Brush tops with egg; slit top of each pie. Bake for 30 mins.