Ingredients
Method
1.Cut beef into 3cm (1¼-inch) pieces. Heat half the oil in a large saucepan, cook beef, in batches, until browned all over. Remove beef from pan.
2.Heat remaining oil in same pan, cook onion and garlic, stirring, until onion softens. Add flour, curry powder and chilli, cook, stirring, for 1 minute. Gradually stir in stock. Return beef to pan with sugar, bring to the boil. Reduce heat, simmer, covered, 1 hour. Remove lid, simmer about 30 minutes or until beef is tender and sauce is thickened. Season to taste. Cool
3.Meanwhile, make shortcrust pastry. Process flour and butter until crumbly, with motor operating, add egg and enough of the water until ingredients come together. Turn dough onto a floured surface, knead gently until smooth. Enclose pastry in plastic wrap, refrigerate 30 minutes.
4.Oil six deep 1-cup (250ml) pie tins. Divide pastry into six portions, roll each portion between sheets of baking paper until large enough to line tins. Lift pastry into tins, gently press over base and sides, trim edges. Refrigerate 30 minutes
5.Cut six 11cm (4½-inch) rounds from puff pastry sheets, refrigerate until required
6.Preheat oven to 200°C (180°C fan forced).
7.Place tins on an oven tray. Line pastry with baking paper, fill with dried beans or rice. Bake 10 minutes. Remove paper and beans, bake further 10 minutes. Cool
8.Fill pastry cases with ¾ cup of beef mixture, brush edges of pastry with a little of the egg. Top with puff pastry rounds; press edges to seal. Brush pastry tops with a little more egg. Cut steam holes in top of pies
9.Bake pies about 30 minutes or until golden
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