Beef and Potato Hand Pies

Ingredients:
2 sheets puff pastry
500 grams beef round
Olive oil
Rosemary
Salt
Pepper
1 egg
20 milliliters milk
Sauce:
100 milliliters red wine
15 milliliters balsamic vinegar
20 grams butter
Flour
50 grams onion
Mashed potatoes:
2 potatoes
2 teaspoons mayonnaise
20 milliliters milk
Vinegar
Salt
Pepper

Instructions:
Boil the potatoes until soft. Then mash together with mayonnaise, 20 milliliters milk, vinegar, salt and pepper until smooth.
Make cuts on one puff pastry sheet, creating a mesh pattern.
Season beef round with salt and pepper. Grease frying pan with olive oil and cook beef until lightly browned on all sides.
Take out the beef to set aside and reserve the pan drippings.
Combine all the ingredients for the sauce with the pan drippings. Cook until smooth and slightly thickened.
Place beef onto the puff pastry followed by the mashed potatoes. Wrap everything up with the puff pastry. Top with the second sheet of puff pastry and cut off the excess with a knife.
Combine egg and 20 milliliters milk to make an egg wash. Brush egg wash onto the pastry and bake for 30 minutes at 220 degrees C.
Serve with sauce and garnish with rosemary.