Aussie Beef and Red Wine Pie

• 90 g butter
• 2 onions, sliced
• 4 garlic cloves, crushed
• 1 kg chuck steak, cut into 3cm pieces
• 14 cup seasoned flour
• 200 g button mushrooms, halved
• 100 g pancetta, chopped
• 2 cups beef stock
• 1 12 cups shiraz wine
• 14 cup oregano leaves
• 2 tablespoons Worcestershire sauce
• 2 sheets frozen shortcrust pastry, quartered
• 2 sheets frozen puff pastry
• 1 egg, beaten

1. Melt half butter in a large, heavy-based saucepan on medium heat.
2. Saute onion and garlic for 4-5 minutes, until tender.
3. Transfer to a plate.
4. Toss steak in flour to coat, shaking off excess.
5. Heat remaining butter in same pan.
6. Brown beef, in 3 batches, for 3-4 minutes.
7. Return all beef to pan with onion, mushrooms and pancetta.
8. Cook for 3-5 minutes, until lightly browned.
9. Add stock, shiraz, oregano and sauce.
10. Bring to the boil.
11. Reduce heat to low and simmer gently, stirring occasionally, for 40-45 minutes, until meat is tender and sauce has thickened.
12. Cool slightly.
13. Preheat oven to moderately hot, 190C .
14. Lightly grease 8 x 1-cup pie dishes.
15. Press a piece of shortcrust pastry into each pie dish, allowing edges to overhang.
16. Spoon filling evenly into dishes.
17. Cut 4 x 14cm rounds from each sheet of puff pastry and cover filling.
18. Press edges together, trim overhang, crimp edges to seal.
19. Cut a small hole in top of each pie for a steam vent.
20. Brush with egg.
21. Arrange on an oven tray.
22. Bake for 25-30 minutes, until crisp and golden.

butter, onions, garlic, chuck steak, flour, button mushrooms, pancetta, beef stock, shiraz wine, oregano, worcestershire sauce, shortcrust pastry, pastry, egg

Taken from www.food.com/recipe/aussie-beef-and-red-wine-pie-452771 (may not work)