Beef Red Wine and Stilton Pies

Make the filling by heating the oil in medium pan and gently sauteing the onion until tender. Add the beef and brown all over, stirring frequently, then add the wine and tomato puree and simmer, covered, for approx. 15 minutes until beef is cooked and the liquid is absorbed

Season to taste with the Worcestershire sauce and salt and pepper. Allow the filling to cool, meanwhile preheat oven to 200 degrees C (180 degrees C for fan assisted) Gas M.6

Unroll the pastry sheet and using a 5.5cm/ 2 1/4 cutter, cut out 15 discs and use to line 15 mini muffin moulds. Then using a 4.5cm/1 3/4 cutter cut out 15 discs for the lids from the remaining pastry

Crumble the Stilton into the cooled meat filling and stir in along with the mustard, then divide the filling between the pastry cases, pressing down firmly. Brush the undersides of the lids with beaten egg and place one on top of each pi, again pressing down firmly around the edges to seal. Make a small hole in the centres of the lids to allow the steam to escape, brush tops with beaten egg and bake for 15 to 18 minutes until pastry golden brown

Serve warm