Australian Beef Pie
2 tbsp plain (all-purpose) flour
2 tsp paprika
1 tsp sea salt
Freshly ground black pepper
1.5 kg Tasman Yearling Chuck or Blade steak, cut into 2 cm (3/4 inch) chunks
1 x 425g can diced tomatoes
5 garlic cloves, sliced
2 red onions, cut in half and finely sliced
1 stick celery, finely chopped
250ml (1 cup) red wine
1 tsp thyme leaves, chopped
300g button mushrooms
30g (1/2 cup) flat-leaf (Italian) parsley, roughly chopped
1 x 375 g packet puff pastry
1 egg yolk, lightly beaten
Preheat the oven to 180°C (350 deg F/Gas 4).
Place the flour and paprika in a bowl and stir to combine.
Season with salt and pepper. Add the beef and toss until it is covered in flour. Place in an ovenproof casserole dish.
Add the tomato, garlic, onion, celery, red wine and thyme and stir. Cover and cook for one and a half hours, stirring occasionally.
Add the mushrooms, cover and return to the oven. Cook, stirring occasionally, for one hour, or until the sauce is thickened slightly and the beef and mushrooms are tender.
Remove from the oven and stir through the parsley. The filling can be made up to a day in advance to this stage.
Increase the oven temperature to 200°C.
On a lightly floured surface, roll out the pastry until 3 mm thick. Using the top of a 325 ml (1 and 1/2 cup) ovenproof ramekin as a template, cut out six circles of pastry, leaving 1 cm extra around the circumference.
Divide the pie filling into six 325 ml (1 and 1/2 cup) ovenproof ramekins and cover with pastry, pushing down the edges around the rim.
Make a cut in the pastry top with a sharp knife to allow any steam to escape and brush with the egg yolk.
Pies can be made and refrigerated in advance to this stage.
Bake for 20 to 25 minutes or until the pastry is lightly golden.