1. Melt half butter in a large, heavy-based saucepan on medium heat. Saute onion and garlic for 4-5 minutes, until tender. Transfer to a plate. 2. Toss steak in flour to coat, shaking off excess. Heat remaining butter in same pan. Brown beef, in 3 batches, for 3-4 minutes. 3. Return all beef to pan with onion, mushrooms and pancetta. Cook for 3-5 minutes, until lightly browned. Add stock, shiraz, oregano and sauce. Bring to the boil. Reduce heat to low and simmer gently, stirring occasionally, for 40-45 minutes, until meat is tender and sauce has thickened. Cool slightly. 4. Preheat oven to moderately hot, 190°C . Lightly grease 8 x 1-cup pie dishes. 5. Press a piece of shortcrust pastry into each pie dish, allowing edges to overhang. Spoon filling evenly into dishes. Cut 4 x 14cm rounds from each sheet of puff pastry and cover filling. Press edges together, trim overhang, crimp edges to seal. 6. Cut a small hole in top of each pie for a steam vent. Brush with egg. Arrange on an oven tray. Bake for 25-30 minutes, until crisp and golden. ---------------------------------------------------------------------------
Nutrition
Ingredients
