1 tbsp vegetable or sunflower oil
250g chopped beef stewing steak
1 small onion2 small carrots, peeled and grated
2 tbsp beef gravy granules
1 beef Oxo cube
1/4 tsp pepper
1 packet of ready-rolled puff pastry
1 egg and a pinch of salt (for brushing)
Preheat your oven to 180C.
Line a baking tray with non-stick baking paper.
First, get chopping! Chop your onion as small as you can manage quickly – the odd big bit doesn’t matter.
Chop your carrot into small cubes, then you’ll probably want to cut the beef into smaller pieces for a faster cook.
Place a saucepan on a high heat and add the oil and onions.
Cook until the onions have softened and are a little brown – 2-3 minutes.
Add the beef and fry on all sides until nicely browned and you don’t see any raw bits.
Add the diced carrot and then top up with water to nearly cover the beef.
Add the gravy granules.
Turn the heat down to medium and leave to simmer until the sauce is REALLY thick and rich – the longer the better but at least 10 minutes.
While that’s going, you can sort the pastry.
Cut your ready-rolled pastry in two, with one piece being a bit bigger than the other (a pizza cutter really helps).
Cut each piece in quarters, like a windowpane, so you’ve got four slightly bigger rectangles and four smaller ones.
Whisk your egg and salt with a fork and use this mixture to brush around the edges of your smaller rectangles.
When it is thick enough, divide your beef stew mix between these small rectangles and place the large rectangles on top.
Press down hard to seal all around.
Brush the top with egg wash and, if you like, make a pretty pattern on top with the back (blunt side) of a table knife.
Place in the oven and bake for about 40 minutes, or until a dark golden brown on top.
Recipe credit: James Morton
Prepared, tried and tested by: Preshana Singh
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