Ingredients:

  • 5 lbs stewing beef (chuck or shin), cut into 3/4-inch cubes
  • 1/4 cup all-purpose flour (for dredging)
  • 2 Tbsp olive oil or beef dripping
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup dark ale or stout (Porter or Bitter)
  • 2 cups hot beef stock (low sodium)
  • 1 Tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 2 1/2 cups (300g) all-purpose flour (for pastry)
  • 1 cup (225g) very cold unsalted butter, cubed
  • 1/2 tsp salt (for pastry)
  • 6–8 Tbsp ice-cold water
  • 1 large egg, beaten with 1 Tbsp milk (for egg wash)

Instructions:

  1. Dredge beef cubes in seasoned flour. Heat fat in a Dutch oven and sear beef in batches until deeply browned; remove and set aside.
  2. Add onions to the pot and cook until softened (about 8 minutes). Add garlic and cook for 1 minute until fragrant.
  3. Pour in the dark ale, scraping up any browned bits from the bottom. Reduce slightly. Return beef to the pot. Add beef stock, Worcestershire sauce, thyme, and bay leaf.
  4. Bring to a gentle simmer, then cover and transfer to a low oven (300°F / 150°C) for 2.5 to 3 hours, or until the beef is fork-tender.
  5. Remove the bay leaf and check seasoning. Allow the filling to cool completely, ideally chilling overnight, before proceeding.
  6. To make the pastry, pulse flour and salt in a food processor with cold butter until coarse crumbs form. Gradually add ice water until the dough just comes together. Form into two discs, wrap, and chill for at least 1 hour.
  7. Preheat oven to 400°F (200°C). Roll one dough disc out to about 1/8-inch thickness on a lightly floured surface.
  8. Use a 3-inch cutter to create uniform circles. Place a generous spoonful (about 2 Tbsp) of cold filling onto one half of each circle, leaving a 1/2-inch border.
  9. Brush the edges with egg wash. Fold the dough over to create a semi-circle. Crimp the edges firmly using a fork. Cut two small slits on top of each pastry to allow steam to escape.
  10. Brush the tops generously with the remaining egg wash. Bake for 20–25 minutes, rotating halfway, until the pastry is puffed and deep golden brown. Let cool slightly before serving warm.