• 1kg diced beef
  • 1/4 cup plain flour
  • 1/4 cup olive oil
  • 1 brown onion, coarsely chopped
  • 2 garlic cloves, crushed
  • 500g cup mushrooms, sliced
  • 3/4 cup red wine
  • 3 1/2 cups beef stock
  • 2 tablespoons cornflour
  • 1/3 cup frozen peas
  • 1 tablespoon chopped fresh thyme leaves
  • 8 sheets frozen ready-rolled puff pastry, partially thawed
  • 1 egg, lightly beaten
  • 2 tablespoons sesame seeds
  • salad leaves, to serve
  • Place beef and flour in a bowl. Toss to coat. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add half the beef. Cook, stirring occasionally, for 5 minutes or until browned. Transfer to a plate. Set aside. Repeat with 1 tablespoon oil and remaining beef mixture.
  • Heat remaining oil in pan over medium-high heat. Add onion, garlic and mushrooms. Cook, stirring, for 3 minutes or until mushrooms are soft. Return beef to pan. Add wine. Boil for 2 minutes or until liquid is reduced by half. Add stock. Bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 2 hours or until beef is tender. Blend cornflour with 2 tablespoons warm water. Add to lamb mixture with peas and thyme. Simmer for 2 minutes or until mixture thickens. Season with pepper. Set aside to cool completely.
  • Preheat oven to 200°C/180°C fan-forced. Grease two 12-hole, 1/3 cup-capacity, nonstick muffin pans. Using a 9cm pastry cutter, cut 24 rounds from 5 sheets of pastry. Using a 7.5cm cutter, cut 24 rounds from remaining pastry sheets.
  • Press larger pastry rounds into muffin holes. Add beef mixture. Place smaller pastry rounds over filling, pressing edges together to seal. Using a skewer, pierce a hole in the top of each pie for steam to escape. Brush with egg. Sprinkle with sesame seeds.
  • Bake for 15 to 20 minutes or until pastry is golden. Stand in pans for 2 minutes. Transfer to a wire rack to cool slightly. Serve with salad leaves.
  • Protein Dietary Fibre 13.40g 1.60g Fat Total Energy 13.10g 1026kJ Fat Saturated Sodium 5.80g 386mg Carbohydrate Total Cholesterol 16.20g 42.00mg Carbohydrate Sugars –