- 60ml (1/4 cup) olive oil
- 1.5kg beef chuck steak, excess fat trimmed, cut into 3cm pieces
- 1 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 carrots, peeled, coarsely chopped
- 2 celery sticks, trimmed, coarsely chopped
- 700g btl passata (tomato pasta sauce)
- 160ml (2/3 cup) Massel beef stock
- 125ml (1/2 cup) red wine
- 2 teaspoons dried Italian herbs
- 1/2 cup fresh basil leaves, coarsely chopped
- 1/2 cup fresh continental parsley leaves, coarsely chopped
- 3 sheets (25 x 25cm) of frozen puff pastry, just thawed
- 1 egg, whisked
- Finely grated parmesan, for topping
- 1Preheat oven to 180°C Heat 1 tablespoon of oil in a large flameproof casserole dish over medium-high heat. Cook one-third of the beef, stirring, for 5 minutes or until browned. transfer to a bowl. Repeat, in 2 more batches, with the remaining oil and beef, reheating the pan between batches.
- 2Add the onion, garlic, carrot and celery to the casserole dish. Cook, stirring occasionally, for 10 minutes or until soft. stir in the passata, stock, wine, dried herbs and beef. Bring to the boil. Season with salt and pepper. Cover and bake for 2 hours or until the beef is very tender. Stir in the basil and parsley. Set aside to cool slightly before assembling the pies.
- 3How to assemble the pies: Use six 330ml (1 1/3-cup) capacity ovenproof dishes as a guide to cut 6 discs from 3 sheets (25 x 25cm) of frozen puff pastry, just thawed. Divide the filling among the dishes. Brush top edges of dishes with whisked egg, top with pastry discs and lightly press to seal. Brush the tops with the egg. Sprinkle parmesan over the top. Place pies on a baking tray. Bake at 200°C for 20-25 minutes or until pastry is puffed and golden.