Ingredients
Directions
- 1
Sear the beef cubes until well caramelised.
- 2
Turn the heat down slightly and add in the onions until soft followed by the garlic for a few minutes.
- 3
Chuck in the bay leaves followed by the beef stock and let that simmer for 2-3 hours until the beef is very tender and the stock is reduced.
- 4
Give it a taste for seasoning then mix the flour and butter together into a paste on a little plate.
- 5
While the beef mixture is bubbling, add in half of this while stirring all the time.
- 6
You’ll notice it thicken up a bit. Then add the other half of the flour & butter paste, while stirring constantly.
- 7
Leave that to bubble away for 2-3 minutes until you have a thick casserole/pie filling consistency.
- 8
Leave to cool completely (it will thicken even further).
- 9
Lay out the pastry and roll out to thin it out slightly.
- 10
Cut into 4 pieces, 2 slightly larger than the other 2.
- 11
On the smaller square of pastry, spoon the cooled beef mixture into the middle leaving an inch border of pastry.
- 12
Egg wash that border of pastry.
- 13
Lay over the larger square of pastry on top and guide it over the filling so that it’s snuggly fitting on top.
- 14
Use a fork to seal around the outside.
- 15
Repeat with the other 2 squares of pastry.
- 16
Egg wash all over then bake in a 180C oven for 15-20 minutes until golden and risen and crisp.
- 17
Leave to cool slightly then tuck in!
