Ingredients
600gchuck steak,or stewing beef, diced
2tbspflour
2tbspolive oil,divided
1onion,peeled and roughly chopped
4gloves garlic,peeled and crushed
4fresh thyme sprigs
440mlGuinness stout,or beef stock, or 2 cups of dark stout beer
440gcrushed tomatoes
2tbspvegetable stock powder,optional but enhances the flavour
Salt and pepper,to taste
3sheets puff pastry,defrosted
1egg,whisked
Preparation
Season beef with salt and pepper and evenly toss in the flour to coat (use a sealed sandwich bag if needed).
Heat 1 tablespoon oil in a large non stick pan/skillet and fry in batches until browned all over. Transfer to slow cooker.
Heat the remaining oil in the pan and add the onion. Fry until fragrant and softened; add the garlic and thyme and fry for 1 more minute; transfer to slow cooker.
Pour the beer and tomatoes over the beef; season with vegetable stock powder (if using) and salt and pepper.
Mix all ingredients together; cover slow cooker with lid and turn on to Low settings. Cook for 6 hours or until beef is tender and falling apart.
Once cooked, shred the beef and set aside.
Press each pie base into each hole lightly using fingers and draw the pastry up the mould so the pastry is 1 centimeter above the mould.
Spoon about 2 to 3 tablespoons of the beef mixture into each hole, brush edges with a small amount water, top each with a pastry lid and press the edges together to seal in the filling. (Use a fork if needed, or crimp the edges if using a muffin tin.)
Brush the pastry tops with beaten egg and prick the tops with a fork to allow stream to escape.
Bake in a preheated oven at 390 degrees F for 25 minutes or until pastry is golden.
Remove and allow to cool for 5 minutes. Serve with tomato sauce, if desired.
