Beef, stout and kawakawa pie

Ingredients

2 Tbsp	Olive oil
1 kg	Chuck steak, or gravy beef, trimmed and diced (Main)
2 Tbsp	Plain flour
1	Onion, diced
1	Carrot, finely diced
1	Orange, zested
1	Bay leaf
2 tsp	Kawakawa
2 tsp	Tomato paste
1 bottle	Stout, or dark ale (Main)
1 cup	Vegetable stock
1 cup	Red wine
1 packet	Puff pastry, pre rolled, dived into 4 and rolled 1cm thick
1 to taste	Salt & freshly ground pepper
1	Egg, whisked with 2 tsp milk

Directions

1. Heat the oil in a saucepan then add the meat. Toss to cover with the oil, then sprinkle over the flour and stir.
2. Add the onion, carrot, zest, kawakawa and bay leaf and stir. Add the tomato paste, stout, stock and wine.
3. Let simmer very gently, skimming when necessary, for at least 2 hours or until the meat is tender.
4. Remove the bay leaf, check for seasoning and let cool.Note:The meat filling can be made up to 3 days in advance.
5. Preheat the oven to 200C. Grease pie tins and line with pastry, then fill.
6. Cover with pastry, brush with the egg wash, make cuts in the top and bake for 20-25 minutes or until well browned.