Steak and cheese pie recipe - egg yolk

Method

• 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.
• Next day, take the beef out of the bowl, reserving the marinade.
• Pat the beef dry 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, 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.
• Do not over mix.
• Wrap the pastry in cling film and chill for at least one hour.
• When ready to assemble the pies, preheat the oven to 180C.
• Fill 4 individual pie dishes with the beef filling, then place a cheese slice on top of each.
• Divide the pastry into 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.