Chilli steak pie

Preheat the oven to 200 ºC (400 ºF). In a heavy-based saucepan, brown small quantities of the meat in the heated oil. Remove with a slotted spoon and set aside. Add more oil if necessary and sauté the onion and garlic until soft. Return the meat to the pan and add the tomatoes, tomato paste, beef stock, origanum and salt and pepper to taste. Cover, reduce the heat and simmer for about 1 hour or until the meat is tender. Thicken the sauce with a paste made of cornflour and water. Add the chilli beans and mix. Turn everything into a large greased pie dish.
Roll out the puff pastry until slightly thinner and cut a strip 1 cm wide and long enough to fit around the rim of the pie dish. Cut out a pastry circle, about 1,5 cm wider than the diameter of the dish. Brush the rim of the dish with water and place the pastry strip along the rim. Brush the pastry strip with water and place the pastry circle on top. Pierce a hole in the centre of the pastry to allow steam to escape and decorate the pie with the remaining pastry. Brush with whisked egg yolk. Bake for about 20-30 minutes or until the puff pastry crust has risen and is baked through.
Serves 6.