Better than a Four'n Twenty Pie

I couldn't allow my carnivore mates to become malnutritioned after entree so we whipped them up some mini meat pies. I slow cooked the chuck steak with red wine, beef stock and thyme for three hours. We then made the short-crust pastry which we stuffed up a bistle as we left it in the fridge for about 5 hours instead of one. Panic phone call to jess who suggested grating the dough on an old school  cheese grater. Fantastic idea. Softened the bastard up, rolled him about with a rolling pin and voila: perfect pie base. We bought the puff pastry for their hats, squeezed them all together and banged them in the oven for 25 minutes. Such little rustic looking delights. I accidentally gave don the tomato paste instead of the tomato sauce so he had a rude surprise when the stuff squelched onto his entree, but he loved them nonetheless.