Beef And Rosemary Pot Pies - cooking recipe

Ingredients

1 1/4 lbs beef sirloin steak, trimmed and cut into 1-inch cubes
2 tsp finely chopped rosemary
5 oz cremini mushrooms, thinly sliced
1 None onion, finely chopped
1 tbsp sugar
None None Sea salt and cracked black pepper
3/4 cup beef stock
1 1/2 tbsp cornstarch
1/2 cup tomato puree
1 sheet frozen puff pastry, thawed
1 None egg, lightly beaten, for brushing
4 None rosemary tips, to garnish

Preparation

Preheat the oven to 425\u00b0F. Place four 1 1/2-cup baking dishes on a baking pan.
Place cubed beef, rosemary, mushrooms, onion and sugar into large bowl and toss well to combine. Season with salt and pepper.
Mix stock and cornstarch in a small bowl. Pour stock and tomato puree over meat mixture and stir well to coat.
Cut 4 circles of pastry 1/4 inch larger than ramekins. Spoon meat mixture equally into ramekins. Brush edges with egg (so pastry sticks to edge of ramekin) and top with pastry circles. Spear rosemary tip in center of each pie and sprinkle with salt. Brush pastry tops with remaining egg.
Bake for 20 to 25 mins until pastry is puffed and golden.