PIES, glorious pies!

Beef shiraz pies

MAKES 6

PREP + COOK TLME 3 HOURS (+ COOLING & REFRIGERATION)

750g beef chuck steak, coarsely chopped
2 tablespoons plain flour
¼ cup (60ml) olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 stalks celery, trimmed, finely chopped
2 garlic cloves, crushed
¾ cup (125ml) dry red wine
½ cup (125ml) beef stock
410g canned diced tomatoes
2 tablespoons fresh thyme leaves
1 egg, lightly beaten

SOUR CREAM PASTRY

2¼ cups (335g) plain flour
125g cold butter, coarsely chopped
½ cup (120g) sour cream

1 Preheat oven to 180°C. Oil a six-hole (¾-cup/180ml) Texas muffin pan.

2 Toss beef in flour, shaking off the excess. Heat half of the oil in a large frying pan. Cook beef in batches until browned. Transfer beef to a 3-litre (12-cup) ovenproof dish.

3 Heat the remaining oil in same pan. Cook onion, carrot, celery and garlic, stirring, until softened.