Tomato And Bean Meat Pie

• 2 tsp vegetable or olive oil
• 14 oz beef sirloin steak, trimmed and cut into 3/4-inch pieces
• 1 large onion, finely chopped
• 1 clove garlic, crushed
• 3 tbsp tomato paste
• 2/3 cup beef stock
• 2 tbsp Worcestershire sauce
• 1 tbsp cornstarch mixed with 1 1/2 tbsp water
• 2 cans (15 oz each) red kidney beans, drained and rinsed
• 1 1/2 None refrigerated pie crusts
• 1 1/2 sheets frozen puff pastry, thawed
• 1 None egg, lightly beaten

1. Heat oil in a large skillet on medium heat. Cook and stir beef, in batches, for 1-2 mins or until seared. Transfer to a heatproof bowl. Add onion and garlic to pan; cook and stir for 2 mins.
2. Return beef to pan. Stir in tomato paste, stock and Worcestershire sauce. Bring to a boil. Reduce heat to low; simmer for 10 mins. Stir in cornstarch mixture and beans. Simmer for 2 mins or until mixture boils and thickens. Cool slightly.
3. Meanwhile, preheat the oven to 350u0b0F. Grease bottom and sides of a 10 x 6-inch baking pan. Line bottom and sides of pan with pie crusts, trimming to fit. Freeze for 5 mins. Line crust with parchment paper; half-fill with dry beans, rice or pie weights. Bake for 10 mins. Remove weight and paper; bake for 10 mins more or until golden.
4. Spoon beef filling into crust. Place puff pastry over filling, pressing edges to seal. Trim any excess pastry and use to decorate top. Brush with egg. Cut a small slit in top to let steam escape.
5. Bake for 20 mins or until golden brown. Serve.

vegetable, beef sirloin steak, onion, clove garlic, tomato, beef stock, worcestershire sauce, cornstarch, red kidney beans, pastry, egg

Taken from recipes-plus.com/api/v2.0/recipes/34815 (may not work)