Beef and beer pie

Preheat the oven to 200 ºC (400 ºF). Sauté the onions in a little oil until soft. Remove from the pan and set aside. Fry the beef cubes in the oil until brown. Return the onions to the pan and sprinkle with cake flour, mixing well. Add the stock and the beer. Reduce the heat and simmer until the sauce thickens and the meat is tender. Season with parsley and salt and pepper.
On a lightly floured surface roll out the pastry until thinner. Line 4 small oven dishes or 8 aluminium foil containers, 9 cm in diameter with the pastry. Brush the edges with the egg yolk. Spoon the filling into the pie shells. Cut out 4 (or 8) lids from the pastry and place on top. Press the edges firmly together. Make a hole in the centre of the pastry, brush with egg yolk and bake for 35 minutes or until the pastry is golden brown. Serve with vegetables.
Makes 4-8 pies.