Ingredients (serves 6)
2 large onions
1.5kg beef topside, cut into 3cm cubes
2-3 tbs harissa (Tunisian chilli sauce) (see note)
2 tbs plain flour
1/3 cup (80ml) olive oil, plus extra to brush
140g tub tomato paste
1 cup (250ml) dry red wine
2 cups (500ml) beef stock
2 bay leaves
1 cinnamon quill
1 cup pitted kalamata olives
1/2 cup semi-dried tomatoes, drained
1/4 cup chopped fresh mint
6 sheets frozen butter puff pastry, thawed
1/4 cup lightly packed (40g) brown sugar
1 egg, beaten
Preheat oven to 160°C. Cut 1 onion into 6 thick rounds. Finely chop other onion.
Toss meat in Harissa. Heat oil in a flame-proof casserole on medium-high heat. Cook beef, in batches, to brown all over, then set aside. Add chopped onion to pan and stir for 2-3 minutes until soft. Add paste and stir for 1 minute. Add beef and flour and stir for 1 minute. Add wine, stock, bay and cinnamon, then season. Bring to a boil, then cover and bake for 1 1/2-2 hours until meat is tender. Stir in olives, tomato and mint. Cool completely.
Turn oven to 200°C. Brush onion slices on 1 side with oil and coat in sugar. Fry on medium heat, sugared-side down, for 30 seconds to brown. Divide beef among six 350ml pie dishes. Cover with pastry and trim edges. Place 1 onion slice in the centre of each pie. Brush pastry with egg and bake for 20-25 minutes until golden.
Harissa is a Red hot chili spread available from gourmet shops and delis.
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