Easy steak and tomato pies
- Heat a large saucepan, add oil and onion and cook over a medium heat for 5 minutes to soften but not brown. Stir in flour and cook for 1 minute. Remove from the heat and stir in stock to form a smooth liquid. Return to the heat and boil, stirring until mixture thickens.
- Stir in chopped tomatoes and tomato paste. Add meat and simmer very slowly for 1½ hours or until beef is tender. Season with salt and pepper to taste.
- Heat oven to 210 degC. Cut pastry lengthways into six triangles, place on an oven tray and prick all over with a fork. Glaze with beaten egg. Bake for 15 to 20 minutes until pastry is golden brown and puffed.
- Spoon hot beef stew into six individual pie dishes or ramekins. Serve topped with a triangle pastry lid.