Beef, Mushroom And Guinness Pot Pies

• 4 None small individual pie shells
• 2 tbsp olive oil
• 1 lb chuck steak, cubed
• 1/4 cup seasoned flour
• 7 oz button mushrooms, quartered
• 1 None onion, finely chopped
• 2 tbsp tomato paste
• 2 cloves garlic, minced
• 1 cup Guinness
• 1 cup beef stock
• 1 None bay leaf
• 1 None egg, lightly beaten
• 1 sheet puff pastry, quartered

1. Preheat oven to 400u0b0F.
2. Line pie shells with parchment paper and fill with pie weights. Bake blind for 10 mins. Remove paper and weights and bake for another 5 mins. Let cool.
3. Meanwhile, heat 1 tbsp olive oil in a large saucepan over high heat. Toss beef in flour then saute for 3-4 mins, until browned. Set aside. Add remaining oil and saute mushrooms and onion for 3-4 mins, until onion is tender. Add tomato paste and garlic. Cook for 1 min. Return beef to pan along with Guinness, stock and bay leaf. Bring to a boil then reduce heat and simmer, partially covered, for 1 hour, stirring occasionally, until beef is tender. Let cool and discard bay leaf.
4. Distribute filling between pie shells. Brush edges with egg. Drape puff pastry over top and trim edges. Press edges with a fork to seal then brush tops lightly with egg. Cut a small air vent in the center of each pie and bake for 20-25 mins, until puffed and golden brown.

individual pie shells, olive oil, chuck steak, flour, button mushrooms, onion, tomato, garlic, beef stock, bay leaf, egg, pastry

Taken from recipes-plus.com/api/v2.0/recipes/30920 (may not work)