Chilli Con Carne Pies

Finely dice round steak, removing any sinew. Finely chop onion. Heat 1 tablespoon oil in a large frypan and brown the diced round steak, seasoning it as it browns. Remove. Heat remaining oil and sauté onion and garlic until softened, add mince, cumin and paprika, and brown. Add chilli powder to taste (1-2 teaspoons), add stock, tomatoes, beans and diced steak and simmer for 5-10 minutes until thickened. Stir in chocolate until melted and season to taste. Spoon into a 6 x 1 cup ramekins (or 1 large 6 cup pie dish) and top with cheese. Cut the pastry sheets in half into 6 rectangles. Layer 2 pastry rectangles on top of each other and cut in half to make squares. Repeat with remaining pastry to make 6 pastry squares of double thickness. Use to cover the top of each pie, crimping the edges with your fingers. Brush with egg, sprinkle with polenta. Bake at 200°C for 20-25 minutes until golden brown.