Sour cream pastry
1.Preheat oven to 200°C/180°C fan forced. Grease a six-hole 180ml (3/4 cup) Texas muffin pan with oil.
2.Toss beef in flour and shake away excess. Heat half the oil in a large frying pan and cook beef, in batches, until browned. Transfer beef to 3 litre (12 cup) ovenproof dish.
3.Heat remaining oil in the same frying pan. Cook onion, carrot, celery and garlic, stirring, until softened. Add wine and bring to the boil. Stir in stock, undrained tomatoes and thyme and bring to the boil. Pour mixture over beef. Simmer, covered, for 2 hours. Season. Set aside to cool.
4.Meanwhile, for the sour cream pastry, process flour, butter and salt, to taste, in a food processor until crumbly. Add sour cream and process until ingredients barely cling together. Knead dough on floured surface until smooth. Enclose in plastic wrap and refrigerate for 30 minutes.
5.Roll two-thirds of the pastry between sheets of baking paper until large enough to cut six 13cm rounds. Press pastry into pan holes and brush edges with egg. Divide beef mixture among pastry cases.
6.Cut six 9cm rounds from remaining pastry and place over filling. Press edges firmly to seal and brush tops with egg. Cut a small slit in top of each pie.
7.Bake pies for 30 minutes or until browned. Stand for 5 minutes before serving.
Any dry red wine can be used in this recipe, if preferred. This recipe is suitable to freeze but not suitable to microwave.Note