Individual oxtail soup pie

Method

1. Heat the olive oil in a heavy-based casserole dish and add the diced oxtail, browning the meat all over.

2. Add in the onions and leeks and fry gently for 3-5 minutes, stirring often.

3. Add in the port, then the carrots, peas, celery, parsnip, tomatoes, tomato puree, marmite, sugar, oregano, and parsley. Season with freshly ground pepper.

4. Add in the stock mixing well, and bring to a simmer.

5. Reduce the heat and cook gently for 1 hour 30 minutes to 2 hours until the oxtail is soft and tender.

6. Ladle the oxtail soup into 4-6 ovenproof soup bowls and set aside to cool.

7. Preheat oven to 180°C/gas 4.

8. Roll out the pastry, cutting out 4-6 pastry lids, each slightly large than the soup bowls.

9. Place the pastry lids over the soup bowls and brush with the egg wash.

10. Bake for 12-15 minutes then serve hot from the oven.

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Ingredients

2 tbsp Olive oil
900g Oxtail, iced
2 Onions, cut into 6 wedges
1 leek, sliced
100ml port
2 Carrots, peeled and each cut into 4 even-sized chunks
225g frozen peas
3 celery sticks, strings removed and chopped into equal pieces
1 parsnip, roughly chopped into small pieces
3 Tomatoes, each cut into 6 wedges
1 tbsp tomato purée
2 tbsp Marmite
1/4 tsp Sugar
2 tbsp Oregano, chopped
2 tbsp Parsley, chopped
1.3 litres beef stock, or canned beef consommé
freshly ground black pepper
450g Puff pastry
beaten egg, for glazing

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