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1
In a medium bowl place the beef, onion, garlic, thyme, a pinch of pepper and the beer.
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2
Cover and refrigerate for at least 24 hours.
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3
Next day, take the beef out of the bowl, reserving the marinade.
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4
Pat the beef dry and season well.
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5
In a heavy based pan with a lid, heat some oil to a high heat and fry off the beef in batches (do not over-crowd the pan) until brown all over.
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6
Add the beer/stout marinade and the beef stock, bring to the boil, reduce the heat to a simmer and gently cook with the lid on for 2-3 hours or until very tender but not falling apart.
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7
Carefully strain the stock through a sieve into a clean saucepan, reserving the beef.
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8
Reduce the stock until thickened to a gravy-like consistency.
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9
Add the beef, stir and allow to cool, then refrigerate until needed.
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10
To make the pastry, place the flour and salt into a food processor, add the butter and combine to a breadcrumb consistency, then add the sour cream and quickly combine until a dough forms.
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11
Do not over mix.
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12
Wrap the pastry in cling film and chill for at least one hour.
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13
When ready to assemble the pies, preheat the oven to 180C.
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14
Fill 4 individual pie dishes with the beef filling, then place a cheese slice on top of each.
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15
Divide the pastry into 4 and roll into circles/ovals 10mm thick, making sure they overlap each pie dish.
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16
Top with a circle of pastry, seal and crimp the edges, then trim around the sides to neaten if needed.
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17
Brush pastry with the egg yolk and prick the top with a knife.
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18
Bake for about 20-25 minutes until the pastry is golden brown.
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19
Cool for 5-10 minutes before serving.
