Party Pies II

800 g chuck steak, 10-15 mm dice
50 g flour
rice bran oil for frying
4 cloves garlic, minced
2 tsp mixed dried herbs
½ tsp SIDS CRAZY SALT
2 tbsp tomato paste
2 cups beef stock
PASTRY:--
350 g flour
1 tsp salt
175 ml water
100 g butter
1 tbsp SIDS TAMARILLO SAUCE

Place flour and beef in a ziploc bag and shake to coat.
In a pot, fry meat in batches (don't stew) until brown all over then set aside in a bowl.
Add garlic, herbs, SIDS CRAZY SALT and tomato paste into the pot and fry gently. Add meat and beef stock then simmer for 1-1½ hours until the gravy has thickened. Set aside to cool.
PASTRY: In a bowl, put flour and salt. In a small pan put water and butter then heat but not boil. Whisk the butter/water mixture into the flour. Kneed a little then set aside to cool for 5-10 minutes.
On a floured surface, roll out the dough to 2-3 mm thick. Using a round cutter slightly larger than the mini muffin mold, cut out disks to put in the mold. (the dough should come to the top of the mold.) Fill with the beef mixture.
For the tops, cut out disks of puff pastry, brush egg wash on both sides, then place on top. Crimp edges to seal then bake in the oven for 25 minutes until golden and crisp.
Serve with a ramekin of SIDS TAMARILLO SAUCE.