Beef, Bacon and Oyster Pies

Preheat the oven to 130°C.

Dust the beef with seasoned flour and brown in a large sauté pan in a little oil. Place in a colander to drain.

In the same pan, brown the onions, garlic and mushrooms for 3-4 minutes, then add the bacon lardons, bay leaf and thyme. Continue to cook for a further 2 minutes, add the butter to melt, then stir in the flour. When the flour turns into a roux, deglaze with the red wine. Reduce the red wine by two-thirds before adding the beef stock.

Add the beef back to the onion and mushroom mix and continue to cook on the stove for approximately 5 minutes, or until the sauce is a thick consistency. Adjust the seasoning to taste with salt and pepper and transfer to an ovenproof pan or a casserole pot. Cover with a cartouche and foil and cook for 3 hours, or until the beef is tender.

Allow to cool on the stovetop, stirring occasionally. Remove the bay leaf.

Preheat the oven to 180°C.

Roll out the puff pastry so that it is 5mm thick. Cut 6 rounds of puff pastry, approximately 12cm in diameter, and 6 rounds 8cm in diameter. In the middle of each 8cm round, cut a 2.5cm hole.

Spray or grease the pie moulds with oil and then line each mould with a 12cm round of puff pastry. Make sure you press the pastry right into the edges and allow a little pastry for an overlap.

Fill the pastry bases with the beef mix. Brush the edges of the pastry bases with a little egg yolk. Place the pastry lids on top and use a fork to crimp around the edges. Brush the lids with egg yolk and rest for 30 minutes in the fridge before cooking. Bake for 20-25 minutes, or until the pastry is golden.

When the pies come out, stuff an oyster into each of the holes on top.