1. Preheat oven to 160°C Cut 1 onion into 6 thick rounds & set aside. 2. Finely chop the other onion. 3. Toss meat in harissa. 4. Heat oil in a flame-proof casserole (or large non-stick fry pan for slow cooking) on med-high heat. Brown beef in batches then set aside. 5. Add chopped onion to pan & stir for 3-4 mins till soft. Add paste, stir for 1 minute. 6. Add beef & flour & stir for 1 minute. 7. Add wine, stock, bay leaves & cinnamon the season. 8. Bring to a boil, then cover & place in oven (or remove to slow cooker) & cook for 2 hours for oven, until meat is tender. 9. Stir in olives, dried tomatoes & mint. Cool completely. 10. Turn oven to 200°C Brush reserved onion slices on one side with oil & coat in sugar. 11. Fry on med heat, sugar side down, for 1 min to brown. 12. Divide beef evenly between 6 350ml pie dishes (or place in one large dish). 13. Cover with pastry & trim edges. 14. Place 1 onion slice in centre of each pie (or down the middle of one large pie). 15. Brush pastry with egg & bake for 20-25 minutes until golden. ---------------------------------------------------------------------------
Nutrition
Ingredients
