Ingredients:

1 lb stewing beef, cut into small cubes
2 tablespoons olive oil
1 large onion, chopped
2 cloves of garlic, minced
2 tablespoons all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
1 cup beef stock
1/2 cup red wine
2 tablespoons tomato paste
1 sheet of store-bought puff pastry
1 large egg, beaten


Instructions:

In a large saucepan, heat the oil over medium heat.
Add the beef and cook until browned on all sides, about 5 minutes.
Add the onion and garlic and cook until softened, about 5 minutes.
Stir in the flour, thyme, rosemary, salt, and pepper.
Gradually add the beef stock, red wine, and tomato paste, stirring constantly.
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, until the beef is tender and the sauce has thickened, about 1 hour.
Preheat your oven to 400°F (200°C).
Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch (3 mm).
Cut the pastry into 4 equal squares.
Spoon the beef mixture into the center of each square.
Fold the corners of the pastry up over the filling and pinch to seal.
Place the pies on a baking sheet and brush with the beaten egg.
Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
Enjoy your delicious steak pie!