• In a large heavy pot heat 1 tbsp of olive oil to high heat. Add half of the beef and sear the outside until lightly brown. Remove the beef to a bowl and repeat with the remaining beef.
• Lower the heat to medium high and add the remaining olive oil. Add the onion and garlic. Saute until the onion is transluscent. This will take about 5 minutes.
• Return the beef to the pot along with all remaining ingredients except the cornstach and water. Mix well. There should be enough liquid to barely cover the beef with just a little showing above the liquid.
• Bring the pot to a boil then lower the heat to low/medium so it is barely simmeringAlloww to cook for 50 minutes to 1 hour giving it an occassional stir. If the liquid evaporates too quickly a a splash of water..
• When the beef is ready mix together the cornstarch and water. Add the mixture to the pot and stir in well. Cook for a further 5 minutes to thicken the sauce.
• Remove from the heat and set aside to cool. The sauce will thicken more as it cools.

To Make the Pies

• Preheat the oven to 350ºF.
• Spray 16 holes of a muffin tin (holes 3.2" diameter.
• Cut 16 bases from the shortcrust pastry using a 4" round cutter.
• Press the bases into the greased muffin tin holes and fill to the top with th filling.
• Cut 16 pie lids from the puff pastry. Use a 3.2" round cuter such as a scone cutter.
• Place the lids on top of the filled bases andsecure the lids to the bases with your fingers or the tines of a fork.
• Cut 3-4 slits in the tops to allow stream to escape. Brush with egg wash and bake for 20-25 minutes until a nice golden brown.
• Allow to rest for a few minutes before removing to a cooling rack. Serve warm