- In a medium bowl place the beef, onion, garlic, thyme, a pinch of pepper and the beer. Cover and refrigerate for at least 24 hours.
- The next day, take the beef out of the bowl,reserving the marinade. Pat dry the beef and season well. 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.
- 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.
- Carefully strain the stock through a sieve into a clean saucepan, reserving the beef.
- Reduce the stock until thickened to a gravy-like consistency. Add the beef, stir and allow to cool, then refrigerate until needed.
- To make the pastry, add the flour and salt and the butter and combine to a breadcrumb consistency, then add the sour cream and quickly combine until a dough forms. Do not over mix.
- Wrap the pastry in clingfilm and chill for at least 1 hour. When ready to assemble the pies, preheat the oven to 180 ?C.
- Fill 4 individual pie dishes with the beef filling, then place a cheese slice on top of each.
- Divide the pastry in to 4 and roll into circles/ovals 10mm thick, making sure they overlap each pie dish. Top with a circle of pastry,seal and crimp the edges, then trim around the sides to neaten if needed. Brush pastry with the egg yolk and prick the top with a knife. Bake for about 20-25 minutes until the pastry is golden brown. Cool for 5-10 minutes before serving.
Recipe from Andy Bates for Kenwood's Around the World in 80 plates.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
A generous hunk of Cheddar cheese creates a deliciously oozy centre, with the thick chunks of beef stewed until tender in an ale marinade
1kg stewing steak, cut into 2cm cubes 1 onion, peeled and finely chopped 3 garlic cloves, crushed 2 sprigs of thyme 500ml beer or stout (your favourite beer) 500ml good quality beef stock olive oil for frying 4 thick slices of mature Cheddar cheese (roughly 40g a slice) Salt & pepper For the pastry 200g plain flour 1 tsp salt 125g butter, chilled cut into 1cm cubes 50ml sour cream Beaten free range egg yolk, for brushing
Time: 3 1/2 hours Serves: 4 Nutrition: n/a