KEY POINTS:
Serves 4
2 Tbs olive oil
1kg chuck steak or gravy beef, trimmed and diced
2 Tbs plain flour
1 onion, diced
1 carrot, finely diced
Zest of an orange
2 tsp kawakawa
1 fresh bay leaf
2 tsp tomato paste
1 bottle of stout or use a dark ale
1 cup vegetable stock
1 cup red wine
Salt and freshly ground black pepper
1 packet of pre-rolled puff pastry divide into 4 and roll each 1cm thick
1 egg, whisked with 2 tsp milk
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, bay leaf and stir. Add the tomato paste, stout, stock and wine. Let simmer very gently, skimming when necessary, for at least 2 hours or until the meat is tender. Remove the bay leaf, check for seasoning and let cool.
Note: The meat filling can be made up to 3 days in advance.
3 Preheat the oven to 200C. Grease pie tins and line with pastry then fill. Cover with pastry, brush with the egg wash, make cuts in the top and bake for 20-25 minutes or until well browned.
