Grant Ballinger, Head Chef at Stills Bar and Brasserie, Crowne Plaza Yas Island

Ingredients

1 kg shin of beef (sinew removed) diced into 2cm cubes
3 tbsp olive oil
2 onions, thinly sliced
2 sprigs thyme
Puff pastry
4 egg yolks, beaten

Method

1. Pre heat oven to 185°C, warm the olive oil in a pan and brown the beef. Place in casserole dish
2. Using the same pan, sauté the onions until soft then add them to the beef in the casserole dish
3. Add liquid and the thyme, cover and cook for three hours or until the meat is tender
4. Remove meat and onions from the liquid and place liquid into a saucepan with some veal stock. Reduce by two thirds until the flavour develops, then set aside and cool
5. Divide meat and onion into four pie dishes then pour the reduced liquid over the top
6. Cut pastry into equal amounts at least 0.5 cm thick
7. Egg wash (egg yolk or white mixed with a little milk or water) the lip of the pie dish and place pie lid on top. Crimp to seal
8. Serve immediately