Instructions

1. If your pastry is frozen, now is a good time to take it out the freezer and allow it to thaw and soften.
2. On a large baking tray or rectangular baking dish, spread out the beef cubes and sprinkle with flour and ½ tablespoon of black pepper (we will use the rest later).
3. Using a large, heavy-bottomed pot or Dutch oven, over medium-high heat, add the butter and oil. Once the oil is simmering, add a third of the beef and fry until browned on all sides. Remove from the pot and set aside. Repeat with the remaining beef, working with a third at a time.
4. In the same pot over medium heat, fry the onions and garlic until soft and translucent. You may need to add a little extra oil to the pan.
5. Now add in the Thyme, the remaining tablespoon of black pepper, salt, Worcestershire sauce, beef stock and passata (or tomato puree). Stir to combine. Add the beef back to the pot and bring to a boil. Once boiling, reduce the heat immediately and allow to simmer on low heat for approximately 90 minutes until the sauce has thickened and the meat is tender.
6. Allow the filling to cool completely before using in the pies. Once cooled to room temperature, I place my pot in the fridge to cool it even more.
7. Preheat the oven to 200°C or 390°F
8. Roll out your pastry sheet. I keep the sheet of plastic that comes with the pastry underneath until I place the pie on the baking tray. I divided each roll of pastry into 3 equal rectangular segments of about 14-15cm (5-6 inches) on the short edge by 21cm (+-8 inches) along the long edge.
9. Place half a cup of filling on the bottom half of the pastry, making sure to keep the “margins” clear. Fold the top half of the pastry over the filling and align the top and bottom edges together. Using your fingers, press the pastry together on the left, right and bottom edges forming a seal. Using a sharp knife, poke a small hole in the top of the pie.
10. Carefully transfer each pie onto a flour-dusted baking tray. Repeat for the remaining 5 pies. Remember you can freeze any pies you don’t plan on cooking.
11. In a small bowl, add an egg and 1 tablespoon water and whisk gently until combined. Lightly brush the pastry with the egg wash – this will give it a lovely brown and shiny finish!
12. Bake in the oven for 25-35 minutes or until puffy and golden brown. Allow to cool slightly before eating.
13. Serve with a side of creamed spinach and roasted butternut.