Steak and Onion Pies

Method:

Pre-heat the oven to 150°C.

Put the beef into a bowl, scatter over the flour and mix well with clean hands to coat.

In a heavy-bottomed pot with a lid (that can go into the oven) heat 2 tablespoons of the olive oil on a medium high heat. Fry the beef in batches, being careful not to over-crowd the pot and stew the meat in its own juices. Return all the beef to the pot, add in the garlic and fry for a minute or two before adding in the rosemary, tomato paste, salt, stock and red wine. Put on the lid and put into the oven to cook until the meat begins to fall apart. This will take 2 and a half hours or so. Check the meat from about 2 hours of cooking onwards. It is done if you are easily able to pull the meat apart with two forks. Remove from the oven, take off the lid and simmer gently on the stove for 30 minutes or a until a thick gravy forms.
 
While the meat is cooking heat the remaining 2 tablespoons of olive oil in a heavy-bottomed frying pan and cook the onions until soft and translucent and starting to stick to the bottom of the pan. Remove from the heat and stir into the meat and gravy.
 
Turn the oven up to 220°C. Whisk the egg with a teaspoon or so of water to thin. Line 10 little pie dishes with pastry, fill with the steak and onion filling then brush the edges with the egg wash. Put lids on the pies, cut two slits in the centre, crimp the edges together then brush the tops with the egg wash also.

Turn the oven down to 200°C and bake the pies for 25 minutes or until golden brown.

Serve immediately.