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1
Season meat with salt and pepper.
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2
Heat the oil in a large saucepan over medium heat.
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3
Add the beef and saute stirring occasionally, for 5 minutes or until golden brown.
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4
Add the onion, garlic and thyme and cook, stirring, for about 10 minutes or until onion is caramelize and soft (careful that the garlic doesn't burn).
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5
Sprinkle flour on onions, stirring well to combine.
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6
When flour is absorbed, stir in the tomatoes and beer.
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7
Cover and bring to a simmer; reduce heat to low and cook until tender, approximately 1 hour.
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8
Set aside for 30 minutes to cool.
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9
Preheat oven to 425 degrees F.
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10
Place a baking sheet on the middle shelf.
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11
Cut the pastry sheet into quarters and line 4 round 5-inch tins with the pastry, allowing the sides to overhang.
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12
Brush the edges with egg.
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13
Divide the beef mixture evenly among the pastry shells.
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14
Cut each puff pastry sheet in half diagonally.
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15
Top the pies with puff pastry and trim excess and press the edges to seal.
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16
Brush the pies with egg.
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17
Cut a small cross in the center of each pie.
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18
Place the pies on the baking tray and bake for 25 minutes or until golden and puffed.
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19
Serve with tomato sauce (ketchup).
