Step 1: Season the flour with salt and pepper, then toss the meat in the seasoned flour, shaking off any excess. In a large deep frying pan, seal the meat in Extra Virgin Olive Oil over high heat in small batches until all the meat is browned.

Step 2: Heat a crockpot to its highest setting, then transfer the sealed meat into it. Deglaze the frying pan with the wine, reducing it by 3/4, over high heat, then add more Extra Virgin Olive Oil and sauté the fennel and shallots over medium heat for 6 – 8 minutes or until soft. Add the garlic and continue to sauté for another 5 minutes.

Step 3: Transfer the vegetables to the crockpot, then add the stock, along with the rosemary, bay leaves, and thyme. Cook on the highest setting for 30 minutes, then turn to the lowest setting and cook at this low temperature for about 6 hours (or even overnight), until the meat is melt-in-the-mouth tender, adding the orange rind and olives in the last 20 minutes. Let the beef mixture cool.

Step 4: Meanwhile, make and chill the Sour Cream Pastry as instructed.

Step 5: To assemble the pies, roll pastry to 5mm thickness and cut to fit the bases of eight individual pie tins (you can buy standard-sized disposable foil pie tins from the supermarket). Make sure the pastry bases overhang the lips of the pie tins, and brush the bases with beaten egg, to help seal in the juices. Cut out the pastry tops.

Step 6: Divide the beef mixture between the pie tins and cover with the pastry tops. Fold the edges of the pastry to seal, then brush the tops of the pies with beaten egg. Return the pies to the refrigerator for the pastry to really set; they can be prepared and refrigerated up to 1 day in advance, but if you’re short of time, you can pop them in the freezer for 10 minutes.

Step 7: Preheat the oven to 220°C. Place the pie tins on a baking tray and bake for 20 minutes until golden brown.