Beef cheek, stout and treacle pie

Method

1. Roll out the savoury shortcrust pastry into a sheet roughly 4 mm (1/8 in) thick. Wrap the sheet in plastic wrap and place it in the fridge. Roll the puff pastry into a sheet roughly 3 mm (¼ in) thick, wrap it in plastic wrap and place it in the fridge. Let the pastry rest after rolling it out – this will stop it shrinking once cut.
2. To make the filling, heat 40 ml (1¼ floz) of the vegetable oil in a large frying pan until hot. Season the beef cheeks with salt and pepper, and cook them over a medium heat until they are brown and caramelised on all sides.
3. Transfer the beef cheeks to a large pan with the stout, treacle and beef stock. Bring it to a simmer and then reduce to a low heat – you barely want to see a ripple while it’s simmering. Braise on the stove, uncovered, for 1½–2 hours, until the beef just begins to come apart with gentle pressure. Remove the cheeks from the stock and set aside to cool. Increase the heat and simmer the stock until reduced by half.
4. While the beef is cooking, you can prepare your vegetables. Place a large saucepan over medium heat and add the remaining 60 ml (2 floz/¼ cup) of oil, and the butter. Gently fry the onions and garlic until soft and translucent, then add the carrots and cook for another 5 minutes, stirring occasionally to avoid sticking. Add the mushrooms and cook for another 5 minutes, stirring occasionally, then stir in the thyme and remove from heat.
5. Once cool enough to handle, chop the beef cheeks into roughly 2 cm (¾ in) square chunks. Put the beef and the cooked vegetables into a large pan together with the reduced stock and bring to the boil. In a small bowl, mix the cornflour with a little water and stir until you have a loose paste or slurry, adding more water if needed. Stir the cornflour slurry into the pie mixture until it begins to thicken. Turn off the heat and leave it to cool slightly, then season to taste with salt and pepper and leave to cool.
6. Before you assemble the pies, preheat the oven to 180°C (360°F) and lightly grease your pie dishes. Lay the savoury shortcrust pastry on a lightly floured bench, and cut out 8 discs of pastry for the bases, 2 cm (¾ in) wider in diameter than the base of your pie dishes.
7. Line each pie dish with a round of shortcrust pastry and press it well into the corners of the base with your thumb. Trim off any excess and lightly brush the edges with the beaten egg. Lay out your sheet of puff pastry and cut 8 discs slightly larger than the diameter of the top of your pie dishes. Fill each pie generously with the filling and top each with a puff pastry lid. Press the edges of the pastry base and lid together to seal.
8. Brush the top of each pie with egg wash, pierce it a couple of times with a sharp knife or a fork, and sprinkle with the poppy seeds. Bake at 180°C (360°F) for 10 minutes, then reduce the heat to 160°C (320°F) and bake for a further 30–40 minutes, until the pies are nice and golden. Allow them to rest for 10 minutes before eating.