Steak Pies

Preheat the oven to 180°C(160° fan)|350F|gas 4.

Heat the oil in a large casserole dish set over a moderate heat until hot. Season the beef and seal in batches until golden all over.

Reduce the heat a little and add the carrots. Cook for 4-5 minutes, stirring occasionally, and then cover with the stock.

Cook until simmering before reducing to a low heat. Cover and cook gently for 55-60 minutes until the beef and carrots are tender.

Whisk the cornflour with a couple of tablespoons of water to make a paste. Whisk the paste into the beef gravy to thicken. Season to taste with salt and pepper, and set to one side.

Roll out the pastry on a lightly floured surface to 1 cm | 1/2" thickness. Cut into two rectangles approximately 15 cm | 6" x 8 cm | 3" in dimension.

Fill two individual rectangular baking dishes with the beef, carrots and gravy. Drape the pastry over the dishes, sealing well against the edges. Trim away any excess overhanging pastry.

Beat together the egg and milk and brush over the tops of the pastry. Bore a small hole in the centres and sit the dishes on a baking tray. Bake for 30-35 minutes until the pastry if puffed and golden.