3 frozen puff pastry sheets, partially thawed
peas, mashed, to serve
¼ cup olive oil
1 kg diced beef chuck
2 onions, finely chopped
1 large carrot, finely chopped
2 stalks celery, finely chopped
3 cloves garlic, crushed
¼ cup tomato paste
¼ cup plain flour
1 cup beef stock
2 tbsps balsamic vinegar
- To make filling, heat 2 tbsps oil in a large, flameproof casserole dish (16-cup capacity) over a high heat. Add beef in three batches. Cook, turning occasionally, until browned. Remove. Reduce heat to medium.
- Add remaining oil to same pan with onions, carrot, celery and garlic. Cook, stirring occasionally, for about 3 minutes, or until onions are soft. Add paste and flour. Stir for 30 seconds. Return beef with stock and balsamic. Bring to boil. Cover with lid.
- Cook in a moderately slow oven (160°c) for about 1 hour, 30 minutes, or until beef is tender and sauce is thickened. Transfer to a bowl. Refrigerate, covered, until cold.
- Grease a 23cm round cake pan, 4cm deep (base measuring 21cm).
- Join two pastry sheets together at different angles. Roll out large enough to line base and side of pan. Lift into pan. Spoon in filling. Top with remaining pastry sheet. Twist and turn pastry edge to seal. Cut a small cross in the centre.
- Cook in a very hot oven (220°c) for 20 minutes. Reduce oven to hot (200°c). Cook for a further 30 to 35 minutes, covering loosely with foil if over-browning, or until pastry is golden. Remove. Stand for 15 minutes before removing from pan.
- Serve with mushy peas.