Ingredients

400 g Steak strips
2 Tbsp Seven Colours Grill Seasoning^TM
2 Tbsp Oil
1 large Onion, sliced
1 Green pepper, finely chopped
1 Tbsp crushed Garlic
2 Tbsp fresh Thyme
1 Tbsp ground Pepper
250 g sliced Mushrooms
1 Tbsp Tomato paste
1 cube Beef stock dissolved in 500 ml Water
1 tsp Parsley
400 g ready-made Puff pastry
1 Egg

Method

In a bowl, coat the steak strips well with the Seven Colours Grill Seasoning^TM.
Add 1 Tbsp oil to a heated pan and fry the steak strips on high until they’re golden in colour.
Add the remaining oil to the pan, with the onion and green pepper. Sauté until the vegetables start to turn a nice brown colour.
Add the garlic, thyme and pepper, and sauté for 1 minute before adding the mushrooms. Cook until the mushrooms start to brown, then add the tomato paste and mix well.
Add the beef stock. Cover with a lid and cook on medium heat until the stock has reduced and formed a nice thick gravy, about 30 minutes.
Add the parsley. Set aside and allow to cool completely. 
Preheat the oven at 200 °C. 
Cut the puff pastry into 4 rectangles. Spoon 2 Tbsp of the cooled steak-and-mushroom mixture onto one side of the pastry, then fold the other side over the filling, tucking it in so that the filling is sealed into the pastry shell. Using a sharp knife, cut a small cross in the top of each pie to allow steam to escape while baking.
Beat the egg, then brush it over the top of the pies. Bake until the pastry has turned a nice golden brown, about 30 minutes.
Allow the pies to cool for 5 minutes before serving.