Beef Pot Pie

Method

1. Toss beef in 30g seasoned plain flour to coat well, shake off excess. Heat half the oil in a large saucepan (or casserole pan with a lid) over medium-high heat, add beef and brown well all over, and remove from saucepan.
2. Heat remaining oil in saucepan, add onion, carrot and garlic and saute, scraping base of pan, until tender (4-5 minutes). Add remaining season plain flour, stir for 1 minute, add canned tomato and wine and stir until smooth.
3. Add stock and Kikkoman Less Salt Soy Sauce, bring to the simmer. Return the beef to the pan, add bay leaves, season to taste with black pepper and reduce heat to low, cover and simmer for 1 _ hours. Remove lid and simmer, stirring occasionally, until beef is very tender (45 minutes-1 hour).
4. Stir through vinegar, check seasoning and divide among four 250ml-capacity oven-proof dishes and set aside.
5. Pre-heat oven to 200C. Cut out rounds from puff pastry large enough to cover with a 5mm overhang, brush edges with egg yolk, then place over beef mixture, pressing edges to seal with a fork. Brush pastry tops with egg yolk, season with pepper and pierce a hole in the centre.
6. Place on a baking tray and bake until pastry is golden and cooked through (15-20 minutes) and serve hot.