-
1
Heat a little oil in a heavy-bottomed pot and gently saute the onion, garlic and bacon until tender, stirring now and again.
-
2
Add the cubed steak and gently cook until it changes colour, stirring regularly.
-
3
Then stir in the flour and briefly cook.
-
4
Add the tomatoes, stock, parsley, bay leaves, seasonings and Worcestershire sauce; mix well, bring to the simmer and then turn the heat down; gently simmer for about 1 hour until the meat is very tender; remove from the heat and set aside to cool.
-
5
Cut the pastry sheets into six rounds and press into individual, lightly oiled pie tins, leaving a little pastry around the edges; put them on an oven tray and refrigerate while the filling is cooking.
-
6
Preheat oven to 180u00b0C/350u00b0-375u00b0F/gas mark 4-5.
-
7
Combine the egg and milk, and cut out six smaller pastry rounds.
-
8
Spoon the filling into the cooled pastry tins and fold in the pastry edges; paint the edges and the smaller pastry round edges with egg wash; place the rounds over the pies, press down the edges and place on an oven tray; brush again with the egg wash and cook in the oven for about 15-20 minutes until the pastry is golden brown.
-
9
Serve the Beef & Worcestershire Pies with tomato sauce on the side.
