Slow cooked beef stew with a twist, Opies pickled walnuts add a very welcomed tang to this dish....
On a lightly floured surface, roll out the pastry a little thinner and cut out 6cm rounds. Put the rounds on a baking sheet and brush with the egg yolk. Sprinkle with a pinch of salt and bake in the oven for 5-7 minutes at 180C until puffed and golden brown. Cool on a wire rack.
Make the stew. Put the beef and garlic in a large non-metallic bowl and pour in the Guinness. Cover and leave to marinate in the fridge for at least an hour
Preheat your oven to 130C/Gas 2, Drain the meat and pat dry on kitchen paper, make sure you keep the marinating liquid
Heat half the butter and a splash of oil in a large ovenproof casserole. On a high heat, brown the beef in batches until sealed and dark brown. Remove the meat with a slotted spoon and set aside, then wipe your dish out and melt the remaining butter and a splash of oil and fry the bacon and onions until golden brown, very soft and well reduced.
Stir in the flour until blended, add the port and reserved marinade and return the beef to the dish. Bring to the boil, and cover with a lid and cook for 2 (ish) hours or until the meat is very tender. Add halved pickled walnuts and reserved pickling vinegar and simmer for 30 minutes until hot. Stir through the parsley. Re-heat the pastry tops and serve with mashed potatoes