Guinness meat pie

Ingredients

1 kg	Stewing steak (Main)
2 Tbsp	Flour
1 tsp	Salt and pepper
2 Tbsp	Canola oil
1	Large onion, chopped
2 cloves	Garlic, chopped
3 Tbsp	Water
3 Tbsp	Tomato paste
1 cup	Beef stock
1 cup	Guinness beer (Main)
1 Tbsp	Worcestershire sauce
1 Tbsp	Chopped mixed herbs

Pastry

400 g	Ready rolled savoury short crust pastry, or flaky pastry
1	Egg, lightly beaten
2 Tbsp	Milk

Directions

1. Cut the steak into 2.5cm cubes. Toss in the flour seasoned with salt and pepper. Sauté the beef in batches in the oil in a large frying pan, until browned. Set the beef aside.
2. Add the onion, garlic and water to the pan. Stir well until simmering. Cook until the onion is soft. Add the tomato paste, stock, Guinness, Worcestershire and herbs. Return the beef to the pan. Cover and cook for 1 1/2 hours. Cool.
3. Preheat the oven to 225°C. Place the beef mixture into 6 ramekins. Cut 6 circles of pastry about 5cm wider than the ramekin tops. Brush the pastry rims with the combined egg and milk. Place firmly over the ramekins, egg-side down.
4. Brush the tops with more egg wash. Make a small slit in the centre of each pie. Bake for about 20 minutes, until golden and hot.