Instructions

1. Season cube roll with salt & pepper. Dust with flour, shake off excess.
2. Cut celery, onion, leek, garlic & carrot into small dices.
3. Place large oven-safe pot on medium heat & pour in 3 tbsps of cooking oil. When about to smoke, place in cube roll without crowding pot. Brown cube roll on all sides.
4. Remove cube roll from pot, add chopped vegetables, butter, tomato paste, thyme, garlic, bay leaf, pepper & 1 tspn flour. Stir mixture with wooden spoon, scrape any caramelised residue from cube roll.
5. When onion is translucent, add port & chopped Roma tomato. Reduce port by half, add cube roll & veal stock to cover.
6. Cover with lid or foil & cook in oven for 3hrs at 160C or until meat is tender.
7. Allow to cool and mix back into sauce, then roll filling into balls to preferred size & set aside.
8. Using puff pastry cut out circles. Bottom circles 2cm larger in diameter than ball of filling. Top circles large enough to drape over filling & reach bottom circle all the way around once connected.
9. Place ball of filling on bottom circle.
10. Create egg wash by whisking 1 whole egg plus extra egg yolk & brush around circumference of bottom circle.
11. Drape top circle over filling, remove air bubbles, seal 2 circles together using fork to press pastry layers together.
12. Egg-wash top of pies & poke hole with skewer in top of pie.
13. Bake in fan-forced oven at 180C for 15 minutes or until tops are golden brown & filling is hot.

Source: https://fivefounders.com.au/recipe/famous-beef-and-port-pie