Easy Beef Pie

• sunflower oil↗3 tbsp tbsp
• stewed beef tenderloin1kg kg

  cut into cubes

• onion↗2

  coarsely chopped

• all-purpose flour↗3 tbsp tbsp
• tomato ketchup↗1 tbsp tbsp
• beef broth cubes↗2

  mixed with 600ml boiling water

• ready puff pastry↗375g sheet of g
• egg yolk↗1

  beaten

Step-by-step instructions

1. 1

   To make the filling, preheat the oven to 160°C/140°C with convection/gas 3. Heat half the oil in a large pot, brown the meat very well in batches, then set aside. Add the onion, adding a little more oil, and cook over low heat for 5 minutes until softened.

2. 2

   Sprinkle the flour, stirring, until it turns brown. Return the meat and all its juices to the pot together with the ketchup and mix well. Add the broth, season, bring to a boil, then cover and place in the oven for about 2 hours, until the meat is tender. The filling can be prepared up to three days in advance and stored in the refrigerator or frozen for up to three months.

3. 3

   To make the pie, preheat the oven to 220°C/200°C with convection/gas 7. Spoon the filling into a pie dish 24‑26 cm in diameter with a rim and brush the rim lightly with egg yolk. Roll out the puff pastry, cover the dish with it and trim the excess with a knife, pressing the edges against the dish walls. If desired, twist the trimmings to make a decoration. Generously brush the pie with egg yolk. Make several small slits in the centre of the pie and bake for 40 minutes until golden. Let stand a few minutes before serving.