Cooking oil spray, to grease
800g beef chuck steak, diced
400g plain flour
2 Tbsp extra virgin olive oil
4 cloves garlic, crushed
2 tsp mixed dried herbs
2 Tbsp tomato paste
2 cups beef stock
Sea-salt flakes and freshly ground black pepper, to season
1 1/2 tsp fine salt
100g unsalted butter, chopped
2 sheets ready-rolled frozen puff pastry, partially thawed
2 eggs, beaten
Tomato sauce, to serve
Allow 1 hour cooling
Preheat oven to 180°C. Lightly grease a 24-hole (1 Tbsp-capacity) mini muffin tin with cooking oil spray. Put beef and 50g of the flour in a large bowl and toss to coat.
Heat oil in a large saucepan over a high heat. Cook beef, in batches, for 5 minutes or until well browned, then set aside. Add garlic to same pan and cook for 2 minutes. Add herbs, tomato paste and stock, then reduce heat to medium. Return beef to pan and simmer, uncovered and stirring occasionally, for 1 hour or until meat is tender and sauce has thickened. Season with salt and pepper. Set aside for 1 hour or until completely cooled.
Meanwhile, combine remaining flour with fine salt in a medium bowl and make a well in centre. Put water in a small saucepan with butter and set over a high heat until mixture comes to the boil. Pour into flour well and mix with a wooden spoon until combined. Turn out onto a clean surface and knead until smooth. Set aside for 5 minutes.
Roll out dough until 3mm thick and cut out twenty-four 7.5cm discs. Line bases of holes of prepared tin with discs. Divide beef mixture among holes.
Cut twenty-four 5cm discs of puff pastry to fit the tops of each hole. Brush 1 side of each disc with a little of the egg. Press onto the top of the mini pies, egg-side down, then, using a fork or your fingertips, crimp to seal. Brush pastry tops with remaining egg. Bake for 25 minutes or until deep golden and crisp on top. Set aside for 10 minutes, then turn out and serve immediately with tomato sauce on the side.