Meat Pies

I have finally welcome winter and it's cold weather.  I must have forgotten how much I love soups, stews and other great winter dishes.  I have also been testing Christmas desserts but sadly I have not had any successes yet. I hate that.  I happily cook for a few hours only to be completely disappointed with the results.  I need to just accept that somethings just don't work dairy-free.  Fighting it doesn't help!  So, let me talk about a success.  This meat pie is amazing.  It reminds me of really great pub food and I will make sure I have a nice Guiness on hand next time I make it.  My husband even said it was so good it was Christmas day worthy.  Hmmmmm?

Meat Pies

1 sheet of puff pastry

Filling:

1 Tbsp oil

2 onions, chopped

1 1/2 lb stew meat or round or chuck steak cut into 1/2 inch cubes

1 Tbsp tomato paste

4 1/2 cup beef stock

1 cup red wine

1 Tbsp Worcestershire sauce

2 Tbsp cornstarch

1/4 cup water

Sea salt and cracked black pepper

1 egg, lightly beaten

Preheat oven to 350 degrees.  To make the filling, heat the oil in a saucepan over high heat.  Add the onion and cook for 2 minutes or until soft.  Add the meat and cook for 5 minutes or until sealed.

Add the tomato paste, stock, wine and Worcestershire sauce to the pan and simmer, uncovered, for 1 hour or until meat is tender.  Blend the cornstarch and water to a smooth paste.  Add to the beef mixture and stir for 4 minutes or until the mixture has thickened and returned to a simmer.  Add the salt and pepper then set aside to cool. 

Roll out the puff pastry on a lightly floured surface to 1/8 inch thick.  Cut the pastry into four equal squares.  Fit into a four mini pie pan with some of the pastry hanging over the side. Divide the meat mixture evenly into each pan.  Wrap the excess dough around enclosing the meat mixture minus a few vents.  Brush tops with egg and bake 30 minutes or until golden.