Ingredients

800g beef (slow cooking or casserole cut)
1 onion (chopped)
3 tbsp apple cider vinegar
3 tbsp Worchester sauce
3 tbsp tomato sauce
1 tbsp smoked paprika
1 tbsp chicken salt
2 cups beef stock
2 tsp salt
1 tsp pepper
1/2 cup frozen peas
400g ready rolled puff pastry
1 egg
1 cup grated cheese
4 pie pans
Pastry brush

Method

Chop beef into small cubes and add all ingredients up to the pepper in the slow cooker.

Cook on high for 3 hours or low for 6-7 hours until the beef has tenderised.

With half an hour left in the cooking add the peas to the slow cooker and set oven to fan bake 180 degrees. Grease pie tins with oil or butter.

Cut the puff pastry into squares and roll out until thickness halves and it is big enough to fill up the pie tin. Trim the edges and keep left over pastry. Repeat until all tins are covered in the pastry as shown in photo one.

Remove the meat mixture from heat and add to each tin until full to the top.

Get remaining puff pastry and roll out until same thickness as before. Cut out 4 circles to cover pie tins. Pinch edges together to prevent overflow of the meat mixture.

Place the egg in a small bowl and whisk. Dip pastry brush in egg mixture (egg wash) and coat the top of the pie.

Sprinkle cheese over each pie, place in the oven and cook for 20-25 minutes or until the pies are a nice golden brown.

Enjoy with a nice fresh salad or winter veggies and a good dollop of kiwi tomato sauce!

Hope you guys enjoy these pies as much as we just did!

Daisy xx