Step 1

Toss the meat in flour and brown in a little oil in batches. Remove from the pan and set aside.

Step 2

Add a little more oil to the same pan and cook the onion and shallots until softened. Add the mushrooms; fry an additional 5 minutes before adding the tomatoes, red wine, thyme, salt and pepper. Cover and cook 45 minutes. Add the olives in the final 5 minutes of cooking. Set aside to cool.

Step 3

Divide the pie mixture between four 1-cup capacity ramekins. Top with rounds of pastry, trimming the edges. Cut a slit in the top of each and glaze with egg wash.

Step 4

Bake 25-30 minutes at 400°F until pastry is golden and puffed. Stand for 5 minutes, then serve.