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Fry and brown the beef dice
Slice and dice the onion and garlic, ensuring they are finely chopped
Heat olive oil in a pan and add the onion and garlic, sweating for a couple of minutes
Add the browned beef with tomato puree, red wine, and reduce until barely any liquid remains
Add chopped rosemary and beef stock
Cook for around 3 hours or until the beef falls apart
Roll out the hot water pastry to desired thickness
Add pastry to a non-stick pie case, ensuring it coats the whole side
Add the cold braised beef mixture to the pie case
Top with a pastry lid and seal with a fork
Apply egg wash to the top
Bake at 200 degrees for around 45 minutes until golden brown
Use the braising liquor to make a gravy