Family Steak & Onion Pie

Preheat oven to 170°C/150°C fan-forced.

Place flour in a large bowl. Add beef, then toss to coat. Heat half of the oil in a large, heavy-based ovenproof dish over high heat. Cook beef, in 3 batches, for 3 minutes, stirring, or until browned. Transfer to a bowl and set aside.

Heat remaining oil in dish. Add onion, then cook for 2 minutes or until just starting to soften. Add garlic, then cook for 1 minute or until fragrant. Add paste, BBQ sauce, stock, ale, and Worcestershire and soy sauces, then bring to the boil. Return beef to dish. Cover with lid and bake for 1 1/2 hours or until tender. Remove lid, then bake for a further 30 minutes or until beef is tender and sauce has thickened. Remove dish from oven and allow to cool for 30 minutes.

Increase oven to 200°C/180°C fan-forced. To assemble pie, place shortcrust pastry sheets on top of each other. Using a rolling pin, roll out to a 35cm square. Line a 22cm (5cm deep) round pie dish with pastry, allowing pastry to overhang. Spoon beef mixture into pastry shell. Place 2 whole puff pastry sheets on top of each other. Using a rolling pin, roll a few times to ensure pastry sheets stick together. Cut a 1.5cm round from centre of pastry to allow steam to escape.

Place pastry over pie filling, then use your fingers to crimp edges to seal. Using picture as a guide, cut small leaves from remaining puff pastry, then score to decorate. Brush unscored side of each leaf with a little egg. Arrange leaves, unscored-sides down, on top of pie. Brush pie all over with egg. Bake for 1 hour or until pastry is golden brown and filling is hot. Serve.