2 tablespoons olive oil
700g chuck steak, trimmed, cut into 3cm cubes
1 large brown onion, chopped
4 rashers middle bacon, trimmed, chopped
2 medium carrots, peeled, chopped
1 garlic clove, crushed
2 sprigs fresh thyme
2 tablespoons balsamic vinegar
400g can diced tomatoes
1 cup beef stock
Heat half the oil in a large, heavy-based saucepan over high heat. Cook steak, in batches, for 4 to 5 minutes or until browned. Transfer to a bowl.
Heat remaining oil in pan. Add onion, bacon and carrot. Cook, stirring, for 5 minutes or until onion has softened. Add garlic and thyme. Cook, stirring, for 1 minute. Add vinegar. Bring to the boil. Cook for 1 minute or until liquid has reduced slightly.
Return beef and juices to pan. Add tomato and stock. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 1 hour and 30 minutes. Remove cover. Simmer, stirring occasionally, for 1 hour or until steak is tender.
Meanwhile, preheat oven to 220°C/200°C fan-forced. Layer pastry sheets on top of each other on a board. Place four, 1 cup-capacity ovenproof ramekins upside-down on pastry. Using rim of ramekins as a guide, cut 4 rounds from 1 pastry sheet 5mm larger than ramekin tops.
Remove and discard thyme from steak mixture. Season mixture with salt and pepper. Spoon into dishes. Place pastry rounds over dishes to cover filling. Brush with egg. Bake for 15 minutes or until pastry is golden.