Steak and cheese twist pie

1. Preheat your oven to 150 degrees celsius fan bake. Place an ovenproof pan or casserole dish over medium to high heat with a drizzle of olive oil. In two batches, brown the diced steak for 1-2 minutes on each side, then transfer to a bowl and set aside. 
2. Lower the dish to medium heat, and add the onion, garlic and carrot. Cook while stirring for 4-5 minutes or until the onion has become translucent. Stir in the tomato paste followed by the flour and cook for 1-2 minutes. Pour in the beef stock, and stir to combine. Season well with salt and pepper, return the steak to the pan, then cover and place into the oven. Cook for 3 hours or until the steak is tender. 
3. To make the pastry twists, lay one pastry sheet down onto a lightly floured surface. In a bowl, stir together the beaten egg and grated cheese, then spread over the pastry sheet; allowing a 1cm border. Lay the second pastry sheet on top, then press the edges to seal. 
4. Use a rolling pin to lightly press roll the pastry. Chill for 20 minutes, then cut into 1-2cm strips. Form each twist into a spiral, then lay onto a tray and chill until required.
5. Once the beef is tender, increase the heat to 200 degrees celsius. Transfer the filling to a pie dish if necessary, then lay the pastry twists on top. Bake for 30 minutes or until the pastry is golden. Serve and enjoy. 

Skill level: Easy

Chef’s tip:

For an added nutritional boost, add chopped mushrooms, celery, spinach or frozen mixed vegetables to this delicious pie filling.