INTERMEDIATE - Cooking class

Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.

Chunky beef & mushroom pies 

PREP+ COOK TIME 3 HOURS (+ REFRIGERATION) MAKES 6

1 Preheat oven to 160°C/140°C fan.

2 Cut beef into 4cm pieces. Coat beef in flour; shake off the excess. Heat half the oil in a large casserole dish over medium-high heat; cook beef, in batches, until browned. Remove from dish.

3 Heat remaining oil in same dish over medium heat; cook onion, garlic and mushrooms, stirring, until vegetables soften. Return beef to dish with tomatoes, stock, paste and sauce; bring to the boil. Place lid on dish, transfer to oven; cook for 2 hours or until thickened slightly. Check the amount of liquid throughout cooking; you may need to add a little more stock. Season. Cool.

4 Oil six 10cm x 13cm oval pie tins (2/3 cup/ 160ml capacity). Using one upturned tin as a guide, cut six ovals from the shortcrust pastry. Ease pastry into tins, pressing into base and side; trim edges. Place tins on trays; refrigerate for 30 minutes.

5 Increase oven temperature to 200°C/180°C fan.

6 Line pastry cases with baking paper; fill with dried beans or rice. Bake for 10 minutes. Carefully remove paper and beans; bake for a further 5 minutes. Cool.

7 Cut six 16cm ovals from the puff pastry. Fill pastry cases with beef filling; brush edges with egg. Top cases with puff pastry ovals; press edges with a fork to seal. Brush tops with egg; cut steam holes in tops.

8 Bake pies for 25 minutes or until browned lightly.

Coating beef in flour