Makes 4 servings.

Ingredients

1	onions	chopped
500 g	beef	any cheap cut, cut into 1cm cubes
2	bayleaves
500 ml	beef stock
2 Tbsp	flour	for thickening gravy
250 g	flaky pastry
1	eggs	for egg wash
1 dash	milk	for egg wash

Instructions

Fry chopped onions in a large pot. Add the diced beef with bay leaves and fry until brown. Add beef stock, bring to boil. Simmer for 1.5-2 hours, until meat is tender and falling apart. Remove the bay leaves. Ladle out about half of the stock into a separate jug (everything above the level of the meat). Place flour in a small pot. Gradually add stock bit by bit, and mix or whisk until it is well emulsified. Once all stock has been added, return to main pot on medium heat and simmer until the beef filling has slightly thickened. Turn off the heat, cover the pot, and allow to completely cool. Make egg wash by mixing egg and milk in a cup and beating until blended. Grease 4 small non-stick pie tins. Roll out pastry, and cut out 4 circles for the pie tops, and another 4 slightly larger circles for the pie bases. Press pastry bases in the pie tins, leaving some pastry sticking over the rim. Fill with beef filling, lightly compact it down, and fill right to the top. Preheat your oven to 170°C. Brush egg wash all around the edge of the pastry in the tin. Brush egg wash on the underside of the lids and place the lids on the top of the pie bases, and gently press it down, using your thumbs and forefingers crimp the 2 pastries together. Place all 4 pies on a baking tray. Cut 2 vent slits in the top of each pie. Give each pie a good coat of the egg wash. Place the tray on the lowest part of the preheated oven, and use the bottom element if you have one. Now set your timer for 40 minutes.

Adapted from John Kirkwood's steak pie recipe