Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus extra for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (225g) unsalted butter, cold and cubed
  • 1/2 cup (120ml) ice water
  • 1 tablespoon (15ml) olive oil
  • 1 pound (450g) beef chuck, cut into 1/2-inch cubes
  • 1 medium onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 12 fluid ounces (355ml) Guinness stout (or other dark stout)
  • 1 cup (240ml) beef broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 small head green cabbage, shredded (about 4 cups)
  • 1 tablespoon apple cider vinegar
  • 1 large egg
  • 1 tablespoon milk

Instructions:

  1. Make the Pastry: Combine flour and salt in a bowl (or food processor). Cut in butter until mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Sear the Beef: Heat olive oil in a large skillet or Dutch oven. Season beef with salt and pepper. Sear beef in batches until browned on all sides. Remove from skillet and set aside.
  3. Sauté Aromatics: Add onion and garlic to the skillet and sauté until softened, about 5 minutes.
  4. Make the Gravy: Stir in flour and cook for 1 minute. Gradually whisk in Guinness stout and beef broth, scraping up any browned bits from the bottom of the pan. Add thyme, salt, and pepper.
  5. Braise the Beef: Return beef to the skillet. Bring to a simmer, then cover and cook for 1 1/2 hours, or until beef is tender.
  6. Add Cabbage: Stir in shredded cabbage and apple cider vinegar. Cook for another 15-20 minutes, or until cabbage is tender. Remove from heat and let cool slightly.
  7. Assemble the Pies: Preheat oven to 375°F (190°C). Roll out pastry dough on a lightly floured surface. Use a cookie cutter or knife to cut out circles slightly larger than the muffin tin openings.
  8. Fill the Pies: Gently press pastry circles into the muffin tin openings. Spoon beef and cabbage filling into each pie.
  9. Bake: In a small bowl, whisk together egg and milk for the egg wash. Brush tops of the pies with egg wash. Bake for 20-25 minutes, or until pastry is golden brown.
  10. Cool and Serve: Let pies cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.