Pork carbonade pies

• 2 kilogram red meat round steak, slice into 3cm pieces
• 1/2 cup (75g) easy flour
• 40 gram butter, melted
• 1/4 cup (60ml) vegetable oil
• 4 brown onions (600g), sliced thickly
• 2 clove garlic, crushed
• 2 carrots (360g), chopped coarsely
• 2 3/4 cup (680ml) devoted
• 1 tablespoon light brown sugar
• 1/4 cup (60ml) cider vinegar
• 3 sprigs new thyme
• 1 bay leaf
• 2 sheets puff pastry
• 1 tablespoon milk
• 1 egg, beaten lightly

Pork carbonade pies

• 1

  Coat red meat in flour; shake off extra. Heat butter and a pair of tablespoons of the oil in medium saucepan; cook red meat, in batches, till browned all over. Acquire from pan.

• 2

  Heat final oil in identical pan; cook onion, garlic and carrot, stirring, till onion softens. Return red meat to pan with devoted, sugar, vinegar, thyme and bay leaf; bring to the boil. Lower heat; simmer, covered, 1½ hours.

• 3

  Enlighten; simmer, stirring every so continually, about 1 hour or till red meat is soft and sauce thickens. Discard herbs.

• 4

  Preheat oven to 220°C/425°F.

• 5

  Divide red meat mixture among eight 1¼-cup (310ml) ovenproof dishes. Reduce every pastry sheet into four squares; top every dish with one pastry square, orderly edges. Brush pastry with mixed milk and egg; site dishes on oven tray.

• 6

  Bake pies about quarter-hour or till pastry is puffed and browned lightly.