- 2tbsp olive oil
- 3 rashers streaky bacon, chopped
- 4 large mushrooms, roughly chopped
- 375g (12oz) rump steak, cut into 3cm (1¼in) pieces
- 1tbsp plain flour
- 100ml (4fl oz) red wine
- 2 x350g (11oz) packs ready-rolled puff pastry, thawed if frozen
- 1 beaten egg, to glaze
- Heat the oven to 200°C (gas mark 6). Line a large baking sheet with greaseproof paper. Heat the oil in a large frying pan and add the bacon and mushrooms. Cook over a moderate heat for about 5 minutes. Transfer to a bowl, leaving the oil in the pan.
- Return the frying pan to the heat and add the beef. Cook, stirring regularly for about 5 minutes, then sprinkle with the flour and cook for a further minute. Add the wine to the pan and return the bacon and mushroom. Cook for 3-4 minutes, or until the liquid has thickened and reduced. Season to taste with salt and pepper, and set aside to cool.
- Cut four circles (or squares) about 14 cm (5in) in diameter from the pastry and place on the baking sheet. Divide the beef mixture between the four circles of pastry, leaving a 1cm (½in) border.
- Cut four more circles of pastry about 16cm (6½in) in diameter. Brush the border of the bottom circles of pastry with the beaten egg and cover with the large circles of pastry. Press the edges well to seal. Cut a cross into the top of each pie and brush the tops with the rest of the egg. Bake in the oven for about 30 minutes, or until golden and risen.
You can use any leftover bits of pastry, but don't squash them together. Layer the scraps on top of each other, then gently roll it out. This helps to keep the layers in the pastry which, in turn, helps it to rise.