Beef And Bacon Pies - cooking recipe

Ingredients

2 None onions, chopped
1 2/3 lbs beef chuck steak, cubed
1 lb bacon, chopped
2 tbsp tomato paste
2 cups beef stock
1/2 cup frozen peas
2 tbsp chopped parsley
2 pkg refrigerated pie crusts (4 crusts)
2 sheets frozen puff pastry, thawed
1 None egg, lightly beaten
None None Steamed green beans, to serve

Preparation

Cook bacon in large skillet on medium-high heat until crisp. Drain on paper towels. Remove all but 2 tbsp drippings from skillet. Add onion and saute 2-3 mins, until tender. Add beef and cook 5-6 mins, stirring, until evenly browned. Stir in bacon.
Mix in tomato paste then stock. Reduce heat to medium. Simmer, covered, for 1 hour. Remove lid and simmer a further 25-30 mins, until beef is tender and sauce thickened. Cool.
Stir in peas and parsley. Season to taste.
Preheat the oven to 350\u00b0F. Lightly grease 8 cups of a Texas muffin pan.
Using a 6-inch round cutter, cut 8 rounds from pie crusts. Press into muffin cups. Trim edges. Fill with scrunched foil. Bake for 10-15 mins, until golden.
Increase oven temperature to 400\u00b0F. Spoon filling into crusts. Cut 8 circles from puff pastry sheets large enough to cover filling. Place on pies and press edges together to seal. Cut air vents to allow steam to escape. Brush tops lightly with egg.
Bake for 15-20 mins, until puffed and golden. Serve hot with green beans.