date:Aug 22, 2013
immer, stirring occasionally, for 1 hour or until steak is tender.
4. Meanwhile, preheat oven to 220C/200C 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.
5. Remove and discard thyme from steak mixture. Season mixture with salt and pepper. Spoon into dishes. Place pastry rounds over dishes to cover filling. Cut le