Ingredients

  • 3 tbsp sunflower oil
  • 1kg braising steak, diced
  • 2 onions, roughly chopped
  • 3 tbsp plain flour
  • 1 tbsp tomato ketchup
  • 2 beef stock cubes mixed with 600ml boiling water
  • 375g sheet of ready-rolled puff pastry
  • 1 egg yolk, beaten

Method

  1. Making the filling first: Roasting the meat in batches while heating the remaining oil in a large casserole pan. Over low heat, add the onions and a little oil. Cook for 5 minutes, or until browned. 
  2. Sprinkle the flour on top, then toss it around until it turns brown. Give the meat, tomato paste, and any remaining fluids a thorough swirl before adding them back to the pot. When the meat is tender, bake for about an hour in the HYSapientia air fryer oven set to 180°C after adding the stock, seasoning, and covering. The filling can be prepared up to three days in advance and stored for up to three months in the refrigerator or freezer.
  3. When preparing pies. Filling should be placed in a pie pan with a 24-26 cm rim. Egg yolks should be used to brush the pan's edges. Unwrap the pastry, place it on the plate, trim the edges with a knife, and press the dough's edges on the plate's sides. Rerolling your trim for embellishment is an option. Brush a thick egg yolk over the pie. Cut a few slits through the pie's centre. Achieve golden brown results by baking for 30 to 40 minutes at 200°C in the HYSapientia air fryer oven. Before serving, let stand for a few minutes.