Break open the hot flaky puff pastry to find tender braised beef, potato and vegetables in a flavourful beer infused sauce.

Ingredients

• 3 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp pepper
• 1 lb Ontario Stewing Beef, cut into 1-inch pieces
• 3 tbsp vegetable oil
• 1 Ontario Onion, coarsely chopped
• 2 Ontario Carrots, coarsely chopped
• 1 Ontario Potato, peeled and cut into small chunks
• 1 1/2 cups Ontario Mushrooms, quartered
• 1 clove garlic, minced
• 1/2 tsp each dried thyme and dried rosemary leaves
• 2 cups stout beer
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tsp brown sugar
• Half pkg frozen puff pastry, thawed
• 1 Ontario Egg, lightly beaten

Directions

1 In large bowl, whisk together flour, salt and pepper; add beef and toss to coat.

2 In large deep pot or Dutch oven, heat 1 1/2 tbsp of the oil over medium-high heat; add beef and brown. Transfer to bowl. Add remaining oil to pot and cook onion for 1 minute. Add carrots, potato, mushrooms, garlic, thyme and rosemary; reduce heat to low and cook 3 minutes, stirring often. Add beer, tomato paste, Worcestershire sauce and sugar.

3 Return beef to pot and bring to boil. Reduce heat, cover and simmer for 1 hour, stirring occasionally. Remove from heat. Spoon 3/4 cup of beef mixture into six individual 1 cup ovenproof ramekin dishes. Allow stew to cool before adding pastry top.

4 On lightly floured surface, roll puff pastry to 1/4-inch thick. Cut out 6 circles 1/2-inch larger than the top of the ramekin dishes. Place pastry circles on top of each dish, pushing the excess pastry down inside the ramekin. Cut an x into the top of the crust. Brush pastry tops with beaten egg. Place ramekins on baking sheet.

5 Bake in 400°F for 25 to 30 minutes or until golden brown.

Tip: Prepare pies up to 1 day ahead, cover and refrigerate cooked pies. Reheat in 325°F oven for 20 to 25 minutes or until filling is hot.

Cook time: About 1 1/4 hours
Baking Time: 30 minutes
Serves: 6