Remove puff pastry from the freezer and lay out individual sheets to thaw.
Add flour salt and white pepper to a glass bowl.
Cut beef into large 3 cm cubes.
Add the beef cubes to the flour and coat well. Reserve for later.
Add the black peppercorns to the TM bowl. Mill 3 Sec/Speed 9
Add onion, garlic, bacon and thyme to the ground peppercorns. Chop 5 sec/Speed 9.
Scrape down TM Bowl.
Add the beef and any excess flour to the TM bowl.
Add oil, sugar and beef to the TM bowl. Braise 10 min/Varoma/Speed 1 (MC OUT)(Reverse Blade).
Add Guinness, tomato paste, Massel beef stock cubes and Worcester sauce to the TM bowl. Cook 35min/120 degrees/Speed 0.5 (Reverse Blade) (MC OUT). Us the straining basket on top of the TM lid to stop splatters.
Preheat the oven to 180 degrees.
Use your serving dishes to cut five pastry tops. Trace your knife 1 -2 cm larger than the diameter of the top of the serving dish. Reserve.
Ladle the Beef and Guinness filling into the 5 oven-safe serving dishes.
Add the pastry top to the pies. Press the edge of the pastry around the dish to seal in the filling.
Cut a slit in the pastry for the steam to escape as it cooks.
Brush the pastry with a beaten egg.
Cook the pie for 20 minutes or until golden.
Notes
Serve the Guinness Pie with a side of mashed potato. Use the Thermomix Mashed Potato recipe from the basic chip. Start the mashed potato recipe when the pies are put into the oven.