1tbspmarmiite (dissolved in 1/4 cup boiling water)
375gReady Rolled Shortcrust Pastry(or make your own - see link in notes)
375gReady Rolled Puff Pastry
The Filling (it's a good idea to do the day before... but not necessary)
Cut the chuck or stewing beef into 2" pieces.Add the oil to a heavy-based pan and brown the beef in batches to avoid overcrowding. Once each batch is browned, remove the beef to a plate. (It should take approx 10-15 mins to brown each batch - the darker the colour the richer the gravy).
Now, add the onions to the pan with the leftover beef fat in there, and cook for 3-5 mins until softened. Add the flour and cook for another minute, then slowly whisk in the beef stock.Add the Worcestershire sauce, marmite, salt and bay leaves.Bring to a boil, then reduce to a simmer. Then place the lid on the pot and leave for about 2 hrs until the meat is completely tender.
After 2 hrs or until the meat is tender, break most of the larger pieces apart with a spoon or fork to create a mix of smaller pulled pieces and larger chunks.If there is still too much liquid in the pot, keep simmering with the lid off until it reduces to a consistency you're happy with. Allow mix to cool before using.
Indivual pie pastry cases
Preheat an oven to 200c/375f.Make your puff pastry lids but using the empty individual pie tins, upside down, to cut a disc the correct size.
To make the pastry casings: Line the pie tins with shortcrust pastry - you might have to piece together a few pieces of crust to make them fit perfectly, then trim the edges.Blind back for 10- 15mins (make sure you line each pie with parchment paper, then fill with rice or pie weights).
Once done, remove the linings allow crusts to cool. Fill each pie shell with the beef filling, mounding slightly at the top. Next, place a disc of puff pastry on each pie, then seal the edges by pressing down with a fork.Use a knife to make 3-4 piercings in each pie to allow steam to escape. Brush the top of each pie with the egg wash, then bake in a 200c/375f oven for 30-40 mins until the pastry is puffed and golden.