200ml of Guinness Foreign Extra Stout
400g diced stewing beef
100g pearl onion
1 large carrot - diced
100g sliced button mushrooms
2 cloves of garlic crushed
1/2 litre of thick beef stock
Sprigs of fresh thyme & rosemary chopped
Small sheet of puff pastry
In a pot seal the diced beef and brown all over. The vegetables are then added and cooked out for 4-5 minutes. Add the herbs and beef stock. Now add the Guinness Foreign Extra Stout. Slow cook the beef over a stove for 1 hour. Add a little water if needed at the end. Cut the puff pastry into 8 even pieces. Egg wash each piece of pastry.
Using one piece of pastry place it on top of another piece of pastry to form a double case. Do this with the rest of the pastry to form four double pastry cases.
Using a knife score the top of the pastry to give the effect of a vol-au-vent. Now bake at 200ºC for 14 minutes.
When cool cut the top of to form a lid. Core some of the pastry out for the center of each case. Spoon the hot beef into each case and serve.