Cut the ox cheeks into 2cm diced pieces and roughly dice the white onion.
Using the Sauté function on the Instant Pot, spray the bowl with low calorie cooking spray and brown the meat and onions for around 5 minutes.
Season the meat and onions with salt and pepper, add enough water (around 750ml – you may need more, but this will be used for the gravy to serve with!) to just cover the meat and bring to the boil continuing to use the Sauté function.
Once the liquid is boiling, crumble in the beef stock cube and stir. Add the beef stock pot, gravy browning, Worcestershire sauce, garlic granules and onion granules and mix well.
Place the lid onto the Instant Pot, ensure the value is closed. Press the “Manual” button and set the time to 60 minutes.
When the Instant Pot has finished cooking, quick release the pressure. Preheat the oven to 170ºC.
Take the lid off the Instant Pot and turn on the Sauté function. Add in the Xanthan Gum and stir very well until the gravy and beef have thickened. You may need more Xanthan Gum depending on how much liquid you used.
Beat the egg. Add a few spoons of meat onto on half of a wrap, and top with some sliced red onion – it’s important not to over fill the pasties or they won’t seal, or may leak when cooking. Brush some beaten egg around the edge of the wrap and fold the wrap over. Press the edge down firmly with a fork and brush the top with the beaten egg.
Place on a baking tray and bake for 20 minutes until golden. Serve with your choice of accompaniment and the left over gravy!