Meat Pies

• 2.5 lb beef chuck, 1" cubes
• 1/2 tsp each salt & pepper
• 3 tbs olive oil
• 1 onion, diced
• 4 garlic cloves, minced
• 5 tbs flour
• 1 1/4 cups (315 ml) beef stock, low sodium
• 3 cups (750 ml) red wine, dry full bodied
• 2 tbs tomato paste

• ​1 tsp Worcestershire sauce
• 2 tsp black pepper, coarsely ground
• 10 sprigs of thyme
• 2 bay leaves
• mushrooms
• 1 pack of 2 pie crusts
• puff pastry sheet
• egg, lightly whisked

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1. Sprinkle beef with salt and pepper
2. Brown in hot oil
3. Turn stove down to medium high and add garlic and onion until fragrant
4. Stir in flour
5. Slowly add beef stock while stirring constantly
6. Once flour is dissolved, add wine, tomato paste, Worcestershire, pepper, thyme and bay leaves
7. Return beef into pot and cover
8. Simmer 1 hr 45 minutes.
9. Remove lid, add mushrooms, and increase heat slightly
   
10. Simmer 30 - 45 minutes while stirring regularly
11. Done with beef is fork tender and liquid reduces to thickish gravy
12. Cover and cool filling, until cool or overnight
    
    
13. Cut pie crust rounds, drape loosely into pie tins, and fold over edges
14. Line with parchment paper, add pie weights, and place on tin
15. Bake 20 minutes at 350, remove weights and paper, then bake 5 more minutes to brown
    
    
16. Fill pies with filling, brush edges with egg wash, and cut and place puff pastry rounds
17. Press edges to seal, brush tops with egg wash, and cut small incision in middle
18. Bake 30 minutes, until golden and puffed
19. Eat hot; serve with ketchup or tomato sauce