1 medium_piece (150g) brown onion, chopped coarsely
2 tablespoon light brown sugar
800 gram canned crushed tomatoes
1 teaspoon ground allspice
2 tablespoon tomato paste
1/4 cup (60ml) white wine vinegar
Chunky beef and mushroom pies
Coat beef in flour, shake off excess. Heat half the oil in large saucepan, cook beef, in batches, until browned. Remove from pan.
Heat remaining oil in same pan, cook onion, garlic and mushrooms, stirring, until vegetables soften. Return beef to pan with undrained tomatoes, stock, paste and sauce, bring to the boil. Reduce heat, simmer, covered, 1 hour. Uncover, simmer about 15 minutes or until thickened slightly. Season to taste, cool.
Meanwhile, make tomato sauce. Heat oil in medium saucepan, cook onion, stirring, until soft. Add sugar, undrained tomatoes and allspice, bring to the boil. Reduce heat, simmer, uncovered, stirring occasionally, about 30 minutes or until mixture thickens. Stir in paste and vinegar, cook, uncovered, 5 minutes. Blend or process sauce until smooth. Push through fine sieve into medium bowl, discard solids. Cool.
Oil six ⅔ -cup (160ml) pie tins, place on oven tray. Cut six 13cm (5¼-inch) rounds from shortcrust pastry. Ease pastry into tins, press into base and sides, trim edges. Refrigerate 30 minutes.
Preheat oven to 200°C (180°C fan forced).
Line pastry with baking paper, fill with dried beans or rice. Bake 10 minutes, remove paper and beans. Bake further 5 minutes, cool.
Cut six 11cm (4½-inch) rounds from puff pastry. Fill pastry cases with beef filling, brush edges with egg. Top with puff pastry rounds, press edges to seal. Brush tops with egg, cut steam holes in tops. Bake about 25 minutes or until browned lightly. Serve with tomato sauce.