Serves 6

2 Tbs black peppercorns

2 tsp salt

½ cup cake flour

1.5kg beef shin (bone in)

2 Tbs oil

1 onion, chopped

2 carrots, peeled and chopped

1 garlic clove, sliced

4 sprigs fresh thyme, leaves picked

1 Tbs tomato paste

4 Tbs tomato chilli jam (or sweet chilli sauce)

2 beef stock pots

4 cups water

1 roll (400g) ready-rolled puff pastry

250g cream cheese, at room temperature

1 egg, beaten

Grind the peppercorns using a pestle and mortar (or coffee/spice grinder), you want the peppercorns to be coarsely ground, not too fine, but without big chunks.

Mix the salt and flour into the ground peppercorns.

Heat oil in a pot over high heat, then dust the beef with 2 tablespoons of the seasoned flour to coat, then brown (in batches) in hot oil. Once browned, set aside.

Add more oil to the pot, then add the onions, carrots, garlic and thyme leaves then cook over low heat until the veggies soften and begin to brown.

Add the remaining seasoned flour to the vegetables, then stir to coat and toast the flour for about 2 minutes.

Add the tomato paste, stock pots, 2 Tablespoons of tomato chilli jam and water, stirring well to loosen any bits from the bottom of the pot. Bring to the boil, then return the browned meat to the pot, turn heat down to low, then simmer for 2 hours or until the beef is tender. You could also cook the stew in a preheated 160C oven.

Once tender, remove the bones from the meat, then scoop out the marrow and stir into the sauce, discarding the bones.

Break up the meat slightly if you wish, it will make dishing up a little easier. Set aside to cool while preparing the topping.

Spread the cream cheese over the puff pastry, then top with the remaining 2 tablespoons of tomato chilli jam. Roll into a log, then slice the log into 12 pieces.

Place the pastry slices (cut side up) on top of the cooled meat filling, then brush with beaten egg.

Bake in a preheated 180C oven for 30-40 minutes or until the pastry is golden and puffed.