Beef and red wine pies | Women's Weekly Food

Ingredients

• Pie pastry
• 1 1/2 cup (225g) plain flour
• 125 grams cold butter, chopped
• 1 egg yolk
• 1 tablespoon iced water, approximately
• 1 egg, beaten lightly
• Beef and red wine filling
• 1 kilogram chuck steak, diced
• plain flour
• 2 tablespoons olive oil
• 1 large (200g) brown onion, chopped finely
• 1 clove garlic, crushed
• 1 large (180g) carrot, chopped
• 1 (150g) stick celery, chopped
• 1 tablespoon tomato paste
• 2 bay leaves
• 1 cup (250ml) red wine
• 1 1/2 cup (375ml) beef stock
• 2 tablespoons chopped flat-leaf parsley