Pie with beef and mushrooms

Instructions

1. Filling: Cut the meat into 2 x 2 cm cubes, and fry it in a little butter in a pot. Remove the meat when it is well browned, and set aside.
2. Now dice celery, onion, and carrot finely, and brown everything well in the same pot you used for the meat.
3. Add funnel chanterelles, and let them fry along for a bit at the end.
4. Put the meat back in the pot, and now add peeled tomatoes, red wine, and water.
5. Add leaves from thyme, sage, and oregano sprigs, salt and pepper.
6. Let it all simmer for 3 hours with a lid over low heat. Keep an eye on the filling so it doesn't dry out, and add more water if necessary.
7. Dough: Meanwhile, make a shortcrust pastry of flour, butter, and a little water. Let the dough rest in the fridge for one hour.
8. When the meat is tender, pour the pie filling into four small ramekins.
9. Roll out the dough, then cut out four lids, which you place on top of the filling in the ramekins.
10. Bake the small pies at 180 degrees for 30 minutes, and make sure the dough grips the edges better than mine did.