Spicy Beef Olive & Onion Pie

• 2 large onions
• 1 12 kg beef stewing beef, cut into 3 cm cubes (one inch)
• 2 -3 tablespoons harissa
• 2 tablespoons plain flour
• 140 g tomato paste
• 1 cup dry red wine
• 2 cups beef stock
• 2 bay leaves
• 1 cinnamon stick
• 1 cup pitted kalamata olive
• 12 cup sun-dried tomato
• 14 cup of fresh mint
• 6 sheets frozen butter puff pastry, thawed before using
• 14 cup lightly packed brown sugar (40g)
• 1 egg, beaten

1. Preheat oven to 160C Cut 1 onion into 6 thick rounds & set aside.
2. Finely chop the other onion.
3. Toss meat in harissa.
4. Heat oil in a flame-proof casserole (or large non-stick fry pan for slow cooking) on med-high heat.
5. Brown beef in batches then set aside.
6. Add chopped onion to pan & stir for 3-4 mins till soft.
7. Add paste, stir for 1 minute.
8. Add beef & flour & stir for 1 minute.
9. Add wine, stock, bay leaves & cinnamon the season.
10. Bring to a boil, then cover & place in oven (or remove to slow cooker) & cook for 2 hours for oven, until meat is tender.
11. Stir in olives, dried tomatoes & mint.
12. Cool completely.
13. Turn oven to 200C Brush reserved onion slices on one side with oil & coat in sugar.
14. Fry on med heat, sugar side down, for 1 min to brown.
15. Divide beef evenly between 6 350ml pie dishes (or place in one large dish).
16. Cover with pastry & trim edges.
17. Place 1 onion slice in centre of each pie (or down the middle of one large pie).
18. Brush pastry with egg & bake for 20-25 minutes until golden.

onions, beef, harissa, flour, tomato paste, red wine, beef stock, bay leaves, cinnamon, olive, tomato, mint, butter, brown sugar, egg

Taken from www.food.com/recipe/spicy-beef-olive-onion-pie-235475 (may not work)