Beef and chorizo pie

I have a stinky cold at the moment, so MacMan took the kids out this afternoon so I could go back to bed! Before he went, he prepared the filling for this pie (with minimal assistance from me) and popped it in the slow cooker to do its thing. All that was left to do when The Family got home was put on the pastry lids, and finish off in the oven for 20 mins. The recipe is for 8 portions. We prepared the full quantity of pie filling, and froze half for another time.
It was really tasty and flavoursome. I really enjoyed it despite having funny cold tastebuds. Like most of this week's menu, it's another recipe from 'Cafe Collection' by Julie le Clerc.

Beef and chorizo pies
Serves 8

Filling:
1/4 cup olive oil
1 kg braising beef steak
3 chorizo or spicy sausages, sliced
2 onions, peeled and sliced
2 cloves garlic, crushed
5 tbsp flour
1 cup dry red wine
3 cups beef stock
(I only had 2 cups stock, so used 2 cups wine instead of one)
3 tbsp tomato paste
1 tbsp chopped thyme
salt and pepper
1 beaten egg to glaze

Ready rolled puff pastry - 4 sheets

• Brown the beef and chorizo in a hot pie with some of the olive oil. Remove to one side.
• Add remaining oil to pan, with the onions and garlic. Stir over a medium heat until starting to brown. Stir in flour and cook for 1 minute.
• Remove from heat, and stir in wine and stock to form a smooth liquid. Return to heat and boil until sauce thickens.
• Stir in tomato paste and thyme.
• Add meat and chorizo (At this stage I added everything to the slow cooker, and simmered for about 3 hours). If stove top cooking, simmer for about 45 minutes.
• Preheat oven to 180C.
• Spoon into 8 1-cup capacity individual pie dishes.
• Cover with pastry lid, press down around edge to secure. Glaze pastry with beaten egg.
• Bake 20-25 minutes until pastry is golden brown.
• Serve! We had ours with mashed potato and broccoli. Yum!