Guinness Irish Beef Stew Mini Pot Pies

ROUGH PUFF PASTRY:--
2⅓ cup (350 grams) all-purpose flour
½ tsp SIDS SALT & PEPPER
1½ cups (335 grams) cold butter, cut in large cubes
⅔ cup ice water
PIE BASE:--
1 cup + 5 tbsp (300 g) butter
4 cups (600 grams) all-purpose flour
1 tsp salt
1 cup ice cold water
GUINNESS IRISH BEEF STEW:--
3 sprigs fresh thyme
2 sprigs parsley
1 bay leaf
800 g beef chuck roast, cut in 3-4 steaks
2 tbsp rice bran oil, divided
7 carrots, 3 peeled & sliced in ½, 4 diced
1 yellow onion, peeled & quartered
2 garlic cloves, minced
⅔ cup + ¼ cup beef stock
2½ tbsp dark coffee
590 ml Guinness beer
20 grams bittersweet chocolate
3 tbsp SIDS GARLIC SAUCE
2 tsp fish sauce
1 tbsp SIDS HOT WORCESTER SAUCE
2 tsp soy sauce
2 tbsp all-purpose flour
SIDS SALT & PEPPER
¼ cup cornflour
1 tbsp rice bran oil
1 cup frozen petite green peas
1 large egg
SWEET POTATOES:--
1 large kumera
2-3 tbsp butter
2 tbsp honey
1 tsp SIDS SALT & PEPPER

ROUGH PUFF PASTRY:
Cut the butter into 2 cm cubes & place in the freezer.
Prepare an ice water bath by combining 3 cups of water with 1 cup of ice.
Place the flour & salt in a big bowl & whisk together. Add the butter cubes to the flour mixture & toss to coat.
Using a pastry blender, cut the butter into the flour mixture until you have pea sized pieces with a few larger pieces, taking care not to overwork the dough so work quickly to insure that the mixture stays cold.
Add the water, a little at a time & use a spatula to work the water into the dough. Continue to do this until the dough starts to come together. It will look shaggy at this point.
Shape the dough into a flattened rectangle and, on a lightly floured surface, roll it out into a 15 x 45 cm rectangle. The dough may not have come fully together at this point. That's okay, it will eventually come together as you continue to roll & fold it.
Use a pastry scraper to fold the two ends into the center of the rectangle. (do not overlap yet) Fold one side over to the other so they overlap. This is a bookend fold. You can use the pastry scraper to push the edges in so that they are squared off. Turn the dough 90 degrees roll it out again & repeat the folding technique. Wrap the dough in plastic wrap & refrigerate for at least an hour, but ideally overnight.
Lightly flour a work surface & place the rested dough on it with the short end facing you. Roll it out again lengthwise into an 20 x 50 cm rectangle. Repeat the folding process. Wrap in plastic wrap & refrigerate again.
PIE BASE:
Cut the butter into 2 cm cubes & place into the freezer.
Prepare an ice water bath by combining 3 cups of water with 1 cup of ice.
Place the flour & salt in a big bowl & whisk together. Add the butter cubes to the flour mixture & toss to coat. Using a pastry blender, cut the butter into the flour mixture until you have pea sized pieces with a few larger pieces. Take care not to overwork and work quickly to insure that the mixture stays cold.
Sprinkle about half a cup of the ice water over the flour/butter mixture. Use a spatula to work the water into the flour mixture until it is fully incorporated. Continue to add water a little at a time until the dough starts to come together into a ball. Squeeze the dough together & sprinkle any remaining dry pieces with water if needed. Shape the dough into a flattened rectangle, wrap it in plastic wrap & refrigerate for at least an hour, preferably overnight.
GUINNESS IRISH BEEF STEW:
Tie herbs together with kitchen twine. Season beef with SIDS SALT & PEPPER.
In a large Dutch oven, heat 1 tbsp of oil to medium high. Working in batches, add the beef to the Dutch oven & sear until the outside is lightly browned. (about 10 minutes per side)
Transfer beef to plate. Add another tablespoon of oil & sear remaining meat. Transfer to plate with the rest of the beef. Add carrot, onion halves to Dutch oven & cook until lightly browned. Stir in garlic & cook until fragrant.
Place cooked garlic, onion, & carrots into a slow cooker. Add beef stock, coffee, chocolate, Guinness, herbs, SIDS GARLIC SAUCE, fish sauce, soy sauce and SIDS HOT WORCESTER SAUCE to the slow cooker.
Cut beef into 2 cm pieces & transfer to a big mixing bowl. Add flour & stir until the beef is evenly coated then add to the slow cooker. Cook on LOW for 8 hours.
Remove carrots, onions, herbs and discard.
Place stew in a large pot & heat to medium on the stovetop. Whisk together cornflour and ¼ cold beef stock. Stir into the stew. Cook while stirring until the sauce thickens. (about 5 minutes)
Meanwhile, toss the diced carrots in 1 tablespoon oil and ¼ teaspoon SIDS SALT & PEPPER to taste. Roast for 20-25 minutes at 175°C.
Blanch the peas by placing them in a pot of boiling water. Boil for 1 minute, then drain and immerse into a bowl of ice water then drain. Stir the carrots & peas into the stew.
Allow the stew to cool completely before assembling the pies.
KUMERA:
Peel & cube the kumera. Place in a large pot & cover with water. Heat on medium high until water starts to boil. Reduce heat & simmer for 10-15 minutes until kumera are tender. Drain and place back into the pot. Using a potato masher, fork or back of a spoon, mash the kumera. Mix in butter, honey and SIDS SALT & PEPPER to taste.
ASSEMBLE THE PIES:
Position the oven rack in the centre of the oven. Place a baking tray big enough to hold the pie tins on the oven rack & pre-heat to 220°C. Lightly grease a standard muffin tin then set aside.
On a lightly floured piece of baking paper, roll the pie base out until it is 6 mm thick then place in the refrigerator for 30 minutes.
Roll out the rough puff on a lightly floured piece of baking paper until it is 6 mm thick then place in the refrigerator for 30 minutes.
Remove the chilled pie base from the refrigerator & cut into 10 cm rounds. Use dough scraps to cut out decorations such as a four leaf clover. Press each round into a greased well, allowing a 6 mm overhang. Place the tins in the freezer for 30 minutes.
Using a fork, prick all over the bottom & sides of the pie crust. Line the pie crusts with aluminum foil & fill with beans, rice, or pie weights. Place pie tins on top of the pre-heated baking tray & bake for 20 minutes until the crust is set.
Remove the aluminum foil & pie weights from the tins and allow the crust to cool for 2-3 minutes.
While crust is cooling, whisk together the egg white and 1 teaspoon of water. Reserve the egg yolk for later.
Use a pastry brush to coat the bottom & sides of the crust with a thin layer of egg white glaze. This will help seal the crust. Place the pies back in the oven & bake for 3-5 minutes, until the egg white is dry. Remove the crusts from the oven & allow to cool completely on a wire rack.
Reduce oven temperature to 175°C.
Once the crusts are cool, place a dollop of kumera on the bottom of each dough lined well. Place the stew on top, filling almost to the top of the well. Brush a light layer of egg white on the top edge of the bottom crust. This will help "stick" the top crust to the bottom. Place a round of puff pastry on top of the pie, pushing the edges down onto the bottom crust. Alternatively, you could use a fork to push the edges down.
Beat the egg yolk with 1 teaspoon of water & lightly brush it on top of the crust with a pastry brush.
Cut a slit in the top of the crust. Decorate the tops with herbs, sesame seeds, or crust cutouts. (optional)
Bake for 20 minutes until the crust is golden brown.
Allow the pies to cool slightly before enjoying.
Extra pies can be frozen & re-heated.