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Meat Pie Recipe

These mouth-watering meat pies are crispy on the outside and juicy and tender inside. Serve them with ketchup and enjoy as a snack or meal! Recipe: Meat Pie Ingredients: Makes 12 meat pies 500g (17.6 oz) of braising beef/chuck 300ml (1 ¼ cups) of beef stock 1 medium size brown onion, chopped 2 cloves of garlic, minced 80ml (⅓ cup) of red wine, full-bodied (Malbec) 2 bay leaves 1 sprig of thyme 1 tablespoon of tomato paste 1 cinnamon stick 1 large egg, beaten 1 puff pastry sheet 2 shortcrust pastry sheets 1 tablespoon of cornstarch + 3 tablespoons of water Salt and pepper Instructions: 1. On medium-high heat, heat some light olive oil. Add the onion and sauté for 2 minutes. Add the garlic and stir for 30 seconds. 2. Add the beef, tomato paste, salt, and pepper to taste. Cook the beef for 3 ½ minutes, stirring occasionally. Pour the beef stock and red wine. Add bay leaves, thyme, and cinnamon stick. Stir for 1 minute and bring to a simmer. 3. Once simmering, reduce heat to medium-low. Cover the pan and simmer for 1 hour. After 1 hour, uncover the pan and give a quick stir. Cover the pan again and simmer for a further 30 minutes. 4. After 30 minutes, uncover and give quick stir. Add the cornstarch and water mixture, give a quick stir. Season with salt and pepper to taste. Cook for 5 to 8 minutes, stirring occasionally. Take out the bay leaves, thyme, and cinnamon stick. Allow the beef to cool down. 5. Preheat the oven to 180 °C / 160 °C fan / 350F / Gas mark 4. 6. Use a glass or bowl to cut out circles from the shortcrust pastry, 10cm (4 inches) in diameter. 2 shortcrust pastry sheets make 12 circles. Cut out circles from the puff pastry, 7.6 cm (3 inches) in diameter. 1 puff pastry makes 11 circles. Sprinkle some flour on the work surface. Roll the off cuts of the puff pastry and cut out the last circle so that there will be 12 circles in total. 7. Use a 12-cup muffin tin. Line the base of the tin with the shortcrust pastry. Add about 1 ½ tablespoons of filling in each. Working one at a time, slightly wet the edge of the puff pastry, cover each cup, and press around the edge to seal. 8. Brush the top with the beaten egg and use a toothpick to poke 6 holes in each pie. Bake for 35 minutes. 9. Allow to cool down slightly. Remove from the muffin tin and serve. Notes/Tips: - The pies can last in the fridge in an airtight container for 3 to 5 days. - They can be frozen for up to 2 months. - Any full-bodied red wine can be used instead of Malbec. - Any other vegetable oil can be used.