4 sheets all butter puff pastry (defrosted if frozen)
EGG WASH
1 egg, lightly beaten
2tbsp single cream
Instructions
Heat oil in heavy-based saucepan over high heat. Add beef and cook in batches for 3-4mins, or until browned (adding more oil if nec). Set beef aside and keep warm.
Add onions and chorizo to pan and cook for 3-4mins, or until onion has softened. Return beef to pan along with tomatoes, vinegar, sugar and stock; bring to boil. Reduce heat to low and simmer, covered for 30mins. Uncover and cook for further 30mins or until thickened. Add beans, remove from heat and cool to room temp before chilling.
Preheat oven to 200C and lightly grease 4*310ml capacity 12cm oval pie tins. Lay pastry out on work surface. Place 1 tin on sheet of pastry and cut around edge using small sharp knife. Repeat to make 4 ovals same size, then cut another 4 ovals leaving 2cm border around tin. Line tins with large pastry ovals and fill with chilled beef mixture. Top with remaining pastry ovals, trimming any excess.
For egg wash, put egg and cream in bowl and mix to combine. Brush pastry with egg wash and bake for 20-30mins or until golden.