METHOD

1. Preheat oven to 180°C (350°F). Heat half of the oil in a large heavy-based ovenproof saucepan over high heat. Add the eschalot, mushroom and sage and cook for 3–4 minutes or until golden. Remove from the pan and set aside. Place the flour, beef, salt and pepper in a medium bowl and toss to coat. 
2. Heat the remaining oil in the pan. Cook the beef, in batches, for 6 minutes or until golden. Return the mushroom mixture to the pan, add the tomato paste, wine and stock and bring to the boil. Cover with a lid and cook in the oven for 1 hour 30 minutes or until beef is tender. 
   
3. While the beef is cooking, make the hot water pastry. Place the butter and water in a large saucepan over high heat and bring to the boil. Remove from the heat and stir in the flour and salt until a smooth dough forms. Turn out the dough onto a lightly floured surface and knead until smooth and elastic. Halve the dough and roll out each piece between sheets of non-stick baking paper to 3mm thick. 
   
4. Cut out 6 x 18cm rounds and use them to line the bases of 6 lightly greased 10cm metal pie tins. Fill with the beef mixture. Cut out 6 rounds to fit the tops of the pies, re-rolling the pastry as necessary. Brush the edges of the pies with egg and top with the pastry lids. Press the edges with a fork and trim. Cut crosses in the tops and brush with egg. 
   
5. Cook for 20–25 minutes or until golden. Serve with the tomato chutney. Makes 6. 
   

TIPS + TRICKS

+ The filling can be made one day in advance. 

+ You can assemble the pies and freeze them uncooked. To cook, thaw at room temperature and follow the method from step 4.

+ We used Swiss brown and button mushrooms.