In a heavy based casserole pan brown the meat in the smoked oil until seared and sealed. In a separate pan sauté the diced onions, mushrooms and diced red chilli (leaving seeds in) before combining with the beef. Mix the spice and herbs with the flour and sprinkle over the meat and veg and cook over a medium heat for a couple of minutes while stirring. Pour over the porter and add in the balsamic vinegar, sugar, tomato puree, salt and crumble in the beef stock cube, season with salt and pepper. Stir to combine, bring to a boil, cover and put into a preheated oven @ 140c fan or 160c non for 2 1/2 hours. Check the consistency and remove lid and return to oven for 15-30 if necessary for a thicker and more reduced sauce.

When done leave to cool completely before cutting each pastry sheet into 4. Stuff the pockets leaving a rim for sealing, crimp the edges and pierce steam holes in each pie. Put on a baking tray and wash with beaten egg and a little milk. Bake in a pre-heated oven @180c fan 200c non for 25-30 minutes until golden in colour.