- Pre-heat your oven to Gas Mark 3, 160˚C, 325˚F.
- Heat some oil in large ovenproof casserole pan or pot. Add the onions, garlic and seasoning, and lightly cook for 1-2 minutes. Once softened, place in the Welsh Beef and brown on all sides.
- Next, add star anise, mulled wine, stock as well as the rind and juice of the clementines. Mix together well, bring to the boil and then place in the oven – cook for about 1½-2 hours or until the meat is tender.
- Once cooked, remove the pot from the oven and discard the star anise and allow to cool slightly. If too much juice remains, remove some and keep it for later – you can serve it in a small jug with the pie.
- Increase the oven temperature to Gas Mark 6, 200˚C, 400˚F and add a whole clementine to the pie – it looks impressive when you cut the first slice. Now roll out the puff pastry onto a floured board and cut to roughly the same shape as the cooking pot. Carefully place the pastry on top of the meat and use the leftover pastry to decorate the pie lid.
- Having covered the pie, glaze with egg and milk and sprinkle with seeds and cook for a further 25 minutes or until the pastry has risen and is golden in colour.
- Serve with seasonal vegetables and creamy mash.