Beef Pie with Beer (Australia)

Classic Aussie beef pies go from humble to gourmet with rich beer gravy.

4 beef scotch fillet steaks, cut into 2 cm pieces (650 g)
2 Tbsp. all-purpose flour, unbleached
2 Tbsp. extra-virgin olive oil
1 brown onion, coarsely chopped
2 cloves garlic, crushed
2 tsp. fresh thyme, chopped
1 can tomatoes, chopped (400 g)
1 cup beer (250 mL)
1 (29x29 cm) sheet quiche pastry, frozen ready-rolled shortcrust, just thawed
1 egg, lightly whisked
2 (25x25 cm) sheets puff pastry, frozen ready-rolled , just thawed

To Serve:
Tomato sauce

Place the beef in a large bowl and sprinkle with flour. Season with salt and pepper. Gently toss to evenly coat.

Heat the oil in a large saucepan over medium heat. Add the onion, garlic and thyme and cook, stirring, for 5 minutes or until onion is soft. Season with salt and pepper. Add the beef and cook, stirring occasionally, for 5 minutes or until browned.

Stir in the tomato and beer. Bring to a simmer. Reduce heat to low and cook, covered, for 55 minutes or until beef is tender. Set aside for 30 minutes to cool.

Preheat oven to 425°F (220°C). Place a baking tray on the middle shelf.

Cut the shortcrust pastry sheet into quarters. Line 4 round 3 cm-deep, 12 cm (base measurement) pie tins with shortcrust pastry, allowing the sides to overhang. Brush the edges with egg. Divide the beef mixture evenly among the pastry cases.

Cut each puff pastry sheet in half diagonally. Top the pies with puff pastry and trim excess. Press the edges to seal.

Brush the pies with egg. Cut a small cross in the centre of each pie. Place the pies on the baking tray and bake in oven for 25 minutes or until golden and puffed. Serve with tomato sauce.

Makes 4 servings.