Beef and stout pie

Ingredients:

400 g beef skirt or chuck steak, diced
375 mL stout (I used Guinness Extra Stout)
60 mL beef stock
2 tomatoes, diced
1 onion, sliced
2 cloves garlic, minced
2 tsp curry powder
freshly ground black pepper
sea salt
a pinch of flour
a splash of Worcester sauce
a splash of Tabasco sauce
2 sheets puff pastry
2 sheets short crust pastry
1 egg, beaten
a splash of milk
oil

Once cool, pre-heat the oven to 190*C.

Fry the onion and garlic in oil in a saucepan over a low flame until soft. Add curry powder and then, a second later, add the tomato. When tomato is soft, add the beef. Seal on all sides, then add the stout and stock. Season with freshly ground black pepper, sea salt, Tabasco and Worcester. Stir in a pinch of flour. Cover and simmer for 90 minutes. Remove from heat and uncover. Allow to cool.

Line two ramekins with the short crust pastry. Be gentle. Cut away the excess. Spoon in the cooled filling until it is level with the top of the ramekin. Brush the edge of the pastry with a little beaten egg, then lay the puff pastry on top. Prick four holes in the puff pastry. Add the milk to the remaining egg and lightly brush it over the puff pastry. Sprinkle a few poppy seeds on top; Bake until puff pastry is golden and, well, puffy. About 30-40 minutes.