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| Prep Time | 20 minutes |
| Cook Time | 2 hours |
| Servings |
people
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Ingredients
- 2 sheets Puff Pastry
- 2 sheets Shortcrust pastry
- 1 kg rump steak
- 1-2 large onions
- 1 cup red wine
- 2-3 tablespoons worchester sauce
- 3 tablespoons tomato paste
- 1 litre beef stock
- cornflour to thicken
- salt and pepper to taste
Ingredients
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Instructions
- Chop steak into chunks and cook with finely chopped onions with some oil. Cook until browned.
- Add the worchester sauce, tomato paste, red wine and beef stock. Simmer this on a low heat for approx 1-2 hours until the red wine has reduced and the meat is tender and falling apart.
- Add cornflour to a little water, stir and slowly add to the meat mixture until it is thickened to your liking.
- Spray a muffin tray with oil and cut the shortcrust pastry into 4 squares per sheet.
- Once these resemble a square (8 in total) place the square into the muffin space and then fill with meat mixture.
- Now cut the Puff pastry like the shortcrust pastry and place on top of the meat mixture and gently seal the two pastrys together with a bit of an overhang of pastry.
- Slice a small slit with a knife on the top and place in the oven approx 200deg Fan Bake for 20mins.
- Serve with Mashed Potato, Home made fries, salad or just as a pie on its own.
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