PARTY PIES

a Meat pie with a beef filling that's been braised until tender. Great food for parties that freezes extremely well! The great thing about mini pies is that you can make them in pie tins, muffin tins or even cupcake trays! Just make sure to cut the rounds so they fit the tin that you use. Serves: 16

INGREDIENTS Filling 3 tbsp olive oil 3lb / 1.5kg chuck steak, cut into 1cm / 2/5" cubes (or other beef cut suitable for slow cooking) 2 onions, peeled and diced (brown, yellow or white) 3 garlic cloves, minced 2 tbsp tomato paste 4 cups / 1 litre / 1 quart beef stock/broth 1 cup red wine (anything dry and dark, not light like pinot noir) 2 dried bay leaves (or 3 fresh) 1½ tsp salt, plus more to taste 2 tsp black pepper 3 tbsp cornstarch (cornflour) 4 tbsp water

Pastry 1 egg yolk, lightly beaten (or 1 whole egg, for a slightly less dark golden finish) 4 sheets frozen shortcrust pastry (25cm x 25cm / 10" x 10"), thawed 3 - 4 sheets frozen puff pastry (25cm x 25cm / 10" x 10"), thawed (Note 1) To Serve Tomato Sauce / Tomato Ketchup

INSTRUCTIONS Place 1 tbsp of oil in a large heavy based pot over high heat. Add half the beef and sear until the outside is lightly browned. Remove from the pot into a bowl and repeat with remaining beef. Lower the heat to medium high and add the remaining olive oil. Add the onion and garlic and sauté until the onion is translucent - around 5 minutes. Return the beef to the pot along with all other Filling ingredients other than the cornstarch / cornflour and water. Mix to combine. The liquid should be just enough to cover most of the beef but there should be a bit protruding through the surface. Bring to a simmer, then lower the heat to low / medium low so it is bubbling very gently. Leave to cook for 50 minutes to 1 hour, stirring occasionally, or until the beef is very tender. Because the beef is cut so small, it shouldn't take much longer than 1 hour. If the liquid evaporates too quickly, just add a bit more water. When the beef is ready (or almost ready), mix the cornstarch / cornflour and water together then pour it into the pot. Mix through and allow to cook for 5 minutes to thicken the sauce. Adjust salt to taste. Remove pot from the stove and set aside to cool. The sauce will thicken more when it cools. Assemble the Pies Preheat oven to 180C/350F. Spray 16 holes of Texas muffin tins or pie tins (8cm / 3.2" diameter across top). I made half in muffin tins and half in pie tins. Cut the pastry base out of the shortcrust pastry using a 10 cm/ 4" round cutter (I use an empty 800g/14oz canned tomato tin - perfect size). This fits both the pie and muffin tins. Press the rounds into the tins and fill to the brim with the Filling. Cut the pie tops out of the puff pastry using a 8 cm / 3.2" round cutter (a scone cutter is the perfect size). Place the lids on top of the filling, gently pressing to try to join the top with the casing. Pearce the lids 3 or 4 times with a small knife. Brush with egg wash. Bake for 20 to 25 minutes until dark golden brown (or deep golden brown if you used a whole egg for the wash). Allow to rest for a few minutes before turning out onto a wire rack. Serve very warm with tomato sauce (tomato ketchup).

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