Courtesy Roman Ciurpita "this recipe is dead easy"
1.25kg trimmed chuck steak, cut into 2cm dice
Sea salt and freshly ground pepper
3 tbsp plain flour
1/3 cup extra virgin olive oil
1 large onion, finely diced
2 tbsp tomato paste
160ml red wine
160ml veal stock
250g frozen peas, thawed
1 handful flat-leaf parsley leaves, chopped
1-2 sheets frozen store-bought puff pastry
1 egg yolk, lightly whisked
Preheat the oven to 150°C. Season the beef with salt and pepper and toss with 2 tbsp flour until evenly coated.
Heat the oil in a large ovenproof heavy-based pan over a high heat. Cook the beef in batches for 1-2 minutes, or until well browned, then set aside.
Add the onion to the pan with a pinch of salt and cook over a low heat for 5 minutes or until softened. Add the tomato paste and remaining flour and cook for 1-2 minutes. Add the wine and stock and stir until the mixture comes to the boil.
Return the beef to the pan, cover with foil, and cook in the oven for 1 hour or until the beef is tender. Stir through the peas and parsley and adjust the seasoning if necessary.
Increase the oven temperature to 200°C. Divide the pie filling among 4 x 300ml ramekins or pie dishes. Top each with a piece of pastry large enough to hang over the edge of the dish. Press the pastry down firmly around the edge and brush evenly with egg yolk.
Bake the pies in the middle of the oven for about 15 minutes or until the pastry is puffed and golden. Serve warm with a side salad