Peel the onion & carrots and cut to a fine dice
Chop the beef into 2cm pieces
Season the beef and in a heavy bottomed pan fry ½ in 2 tbsp oil until browned, remove and repeat with remainder of beef adding more oil if necessary – set aside
Add onion, carrots & garlic and cook for 2 mins
Add flour, vegemite & tomato paste – cook for 1 minute stirring continuously
Add red wine, stock, thyme and beef to the pot. Bring to a simmer, cover and cook @ 180c for 60-70mins or until soft
Allow the meat to cool for 30-40 minutes before preparing the pastry
Grease a muffin tray with plenty of butter
Using an 11cm pastry cutter cut 12 rounds from the shortcrust pastry and place into the muffing trays *see tips*
Add the meat mixture
Using an 8cm pastry cutter cut 12 rounds from the puff pastry and place on top of the pies.
Crimp the edges with a fork and then baste with the beaten egg
Cook @ 180c for approx. 30 minutes or until pastry is crispy
Serve with tomato ketchup!