Makes 12
1 kg small pieces of steak - Chuck or ask your butcher
1 tbsp tomato paste
150 g diced carrots
150 g diced onion
3 cloves garlic crushed
600 ml beef stock
2 tbsp vegemite - *optional its the Aussie in me I love it
2 tbsp flour
1 Tbsp Aroma BBQ Herbs - for the beef browning
2 Tbsp Aroma BBQ Herbs (If you prefer more hot/spicy flavour use Greek BBQ Hot)
4 tbsp oil
125 ml red wine
3 sheets short crust pastry
2 sheets puff pastry
1 egg
Instructions
In batches : Season the beef with 1 Tbsp Aroma Greek BBQ and in a pan fry ½ in 2 tbsp oil until browned, remove and repeat with remainder of beef adding more oil if necessary – set aside until all batches done
Separately : Add onion, carrots & garlic and cook for 2 mins
Add flour, vegemite(optional) & tomato paste – cook for 1 minute stirring continuously
Add red wine, beef stock, Aroma Greek and beef to the pot. Bring to a simmer, cover and cook @ 180c for 60-70mins or until soft
Allow the meat to cool for 30-40 minutes before preparing the pastry
Grease a muffin tray with plenty of butter
Using an 11cm pastry cutter cut 12 rounds from the shortcrust pastry (or cut each sheet into 4 squares) and place into the muffing trays
Add the meat mixture
Using an 8cm pastry cutter cut 12 rounds from the puff pastry and place on top of the pies.
Crimp the edges with a fork and then baste with the beaten egg
Cook @ 180c for approx. 30 minutes or until pastry is crispy
Serve with tomato ketchup and chips!!!