Beef & Red Wine Pies

Slice 1 onion lengthways, and set aside 4 of the best-shaped slices; then finely chop the remaining onions and the garlic.

Heat half the butter in a pan over a medium heat, add the meat in batches and cook for 5 minutes, turning, until well-browned; trnsfer to a plate and keep warm.

Heat the remaining butter in the pan and add the onions and garlic, and sauté, stirring, for 5 minutes or until they have softened; stir in the flour and cook, stirring, until it has browned.

Return the meat to the pan,stir in the stock, worcestershire sauce, red wine and tomato paste and season to taste with the salt and pepper; bring to the boil, then reduce the heat to low and simmer, covered, for 1½ hours or until the meat is tender.

Preheat the oven to 200°C.

Divide the meat mixture to four individual (about 11cm x 14.5cm) pie dishes.

Cut the pastry to fit the tops and place an onion slice on each piece of pastry and score a very shallow line with a knife around each slice, to allow the pastry to rise above the onion. From the leftover pastry, cut thin strips to place along the rims of each dish and press the strips onto the rims firmly. Brush the rims with egg, then place the pastry lids on the pie dishes and use a fork to press all around the edges. Cut a small hole in the top to allow the steam to escape.

Bake for 15- 20 minutes, or until the pastry is puffed and golden.

Notes: Dried and ground bush tomato is a delicious alternative to tomato paste. On the bottle, it is described as having "a wonderful subtle flavour of delicate caramelised, sun-dried tomato with a slight bitter taste to it". I am now using it in all recipes which require tomato paste.