500g/1lb 2oz of welsh beef - cubed
2 tablespoons of olive oil
2 tablespoons of tomato puree
1 onion - finely chopped
2 teaspoons of English mustard
570ml/1pint of beef stock
½ bottle of ale - Brains SA
1 packet of puff pastry
1 egg - beaten
flour - to roll out the pastry
Anglesey sea salt
black pepper

METHOD

Season the meat and fry in the oil until browned. Remove from the pan and set aside to rest. In the same frying pan, fry the onions until soft, stir in the tomato puree and mustard. Add the ale and stock and reduce before putting the meat back in the pan. Simmer for 1 hour or until the meat is tender. Important! Cool the filling before filling the pastry. Roll out a packet of puff pastry into thin layers. Cut out circles to fit a small pie tin, making sure you keep enough for the lids. Fill the pastry with the meat filling, brush the egg over the lids and make small holes to allow to breathe. Cook in a hot oven - 200ûc for 20 minutes. The cooking time for the meat will vary dependant on the cut of meat you choose.

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