750g prime beef mince
2 tbsp olive oil
2 onions, finely chopped
2 carrots, chopped
1 stalk celery, finely chopped (optional)
2 cloves garlic, crushed
3 cups beef stock
2 tbsp tomato paste
1 tbsp butter
2 tbsp flour
3 sheets butter puff pastry
100g tasty cheddar cheese, chopped into 2cm chunks
1 egg yolk, whisked
Preheat oven to 200 C.
Heat olive oil in a large frying pan and gently cook onions, carrots, celery and garlic for 5-10 minutes until onions are tender.
Push onions etc to one side of the pan, and brown mince.
Add stock and tomato paste. If using a good quality stock you will need to add salt whereas commercial stocks are often salty so if using then wait to taste before seasoning.
Bring to the boil and simmer for about 1/2 an hour.
Rub butter into flour (with fingers not palms) until you get a smooth ball, you may need to add a little more flour if it is sticky. Gradually add small balls of mxture into the mince and allow to dissolve and thicken the mince. Once you get to the desired thickness of sauce then you won't need to add any more. If sauce is too thin, you can double the amount of butter and flour.
Simmer for a further 15 minutes to cook the flour and then remove from the heat.
Line a 24 cm flan pan with pastry. Spoon over mince.
Push cheese cubes into the mince evenly.
Top with pastry, sealing edges well. Brush pastry with milk or egg.
Cook for 30 minutes until pastry is puffed and golden.