PREP 20 MINS
COOK 1 HOUR 55 MINS
750g cubed braising steak
1 large onion, sliced
2tbsp seasoned flour
2tbsp Worcestershire sauce
1tbsp tomato puree
Few sprigs thyme
450ml hot beef stock
150g chesnut mushrooms, halved
225g puff pastry sheet, defrosted if frozen
1 egg, beaten to glaze
What to do:
1 Heat the oven to 170C, Gas 3. Heat the oil in a large heavy-based flameproof casserole, add the steak and onion and fry for a few mins until browned all over.
2 Stir in the flour and cook for 1 min. Add the Worcestershire sauce, tomato puree and thyme to the casserole, and pour in the beef stock. Season generously and bring to the boil.
3 Cover and cook in the oven for 1 hour 30 mins.
4 Grease 4 x 300ml ovenproof dishes (about 10cm in diameter).
5 Unroll the pastry, upturn one of the dishes onto the pastry and cut around with a knife to cut out a pastry round. Repeat 3 more times.
6 Place the 4 pastry rounds onto a greased baking sheet and lightly score the top several times with a sharp knife. Chill.
7 Add the mushrooms to the stew , increase the oven temperature to 220C, Gas 7. Brush the pastry rounds with egg. Place the stew at the bottom of the oven and the pastry at the top. Cook for 10-15 mins until golden brown.
8 Serve the stew in individual pots with their puff pastry “hats”.