Individual Chunky Beef Pies (taste)

1 1/2 lbs beef, cut into 3/4″ pieces
2 T flour
2 T olive oil
1/2 lb mushrooms, quartered
1 brown onion, coarsely chopped
2 garlic cloves, crushed
1 t chopped fresh rosemary
1 1/2 c beef stock
2 T tomato paste
4 sheets (10 x 10″) frozen ready rolled shortcrust pastry, thawed, divided
1 egg, lightly whisked

Place beef in a large bowl and sprinkle with flour. Season with salt and pepper. Toss to coat. Heat half the oil in a large saucepan over medium heat. Add half the beef and cook, stirring occasionally, for 5 min or until browned. Transfer to a plate. Repeat with the remaining oil and beef, reheating the pan between batches. Add mushroom, onion, garlic and rosemary to the pan, and cook stirring for 5 min or until the onion softens. Stir in the beef, stock and tomato paste and bring to a simmer. Reduce heat to low. Cook, covered for 1 hour. Uncover and cook, stirring occasionally, for a further 30 min or until the beef is tender. Taste and season with salt and pepper. Set aside for 1 hour to cool slightly. Transfer to a bowl and cover with plastic wrap. Place in the fridge for 2 hours to cool completely. Preheat oven to 400 F. Cut the shortcrust pastry sheets in half diagonally. Line 4 round 1″ deep x 4″ (base measurement) pie tins with shortcrust pastry, allowing the sides to overhang. Brush the edges with a little egg. Divide the beef mix evenly among the pastry cases. Cut each puff pastry sheet in half diagonally. Top the pies with puff pastry and trim excess. Use a fork to press the edges to seal. Brush the pies with the remaining egg. Cut a small cross in the centre of each pie. Place the pies on the baking tray and bake in oven for 30 min or until puffed and golden.



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