Traditional Chunky Pepper Beef Pies

Step 1: Coat meat with flour, shaking off excess.

Step 2: Heat oil in a heatproof casserole dish over medium heat and cook meat, in batches, for 3 to 4 minutes each side or until well browned, adding more oil as required and transfer to a plate.

Step 3: Add onion to the same pan and cook for 4 minutes or until softened and then add garlic and cook for 1 minute and stir in stock and sauces and bring to the boil and return meat to pan with peppercorns and cover and bake for 1 hour or until meat is very tender and then let cool for 30 minutes.

Step 4: Meanwhile, lightly grease 6 x 13cm round pie tins.

Step 5: Cut 16cm rounds from the shortcrust pastry and press into the tins and then cut 13 cm round from puff pastry for lids.

Step 6: Keep bases and lids covered and chilled in the fridge.

Step 7: Preheat oven to 200C and place a baking tray in the oven.

Step 8: Fill pastry bases with meat mixture and then brush the edges with water and top with pastry lids, pressing edges together using a fork to seal and trim excess.

Step 9: Brush pie tops with egg and make a steam hold using the point of a knife.

Step 10: Place pies onto hot baking tray and bake for 25 minutes or until pastry is golden and puffed.

Step 11: Serve immediately.