Place 1 Tablespoon of olive oil in the large Q fry pan.
Preheat your Q for direct cooking with the large fry pan inside for 10 minutes.
In a bowl mix the beef with the remaining oil, pepper and some salt.
Once the Q is preheated leave the burner on high.
Add the onion, garlic and bacon to the frypan. Stir to combine and cook for 10 minutes stirring occasionally.
Place the beef directly on the grill and cook for 3 minutes a side.
Once the beef is cooked remove from the grill and set aside.
Once the onion mixture is browned add the thyme, bay leaves and flour. Stir well and cook for a couple of minutes. Then add the stock, stout and grilled beef. Stir well.
Cook for a further 3 minutes or until just starting to bubble.
Using the detachable handle remove the Q fry pan from the Q.
Add a convection tray and trivet using tongs or heatproof gloves.
Place the Q fry pan on the trivet. Fold a long piece of foil in half. Cover the top of the fry pan with the foil and press down to secure.
Cook the pie filling for an hour and a half or until the beef is tender.
Once cooked remove from the Q and set aside to cool completely or leave in the fridge overnight.
Once the pie filling is cool spray a 12-hole muffin tin with canola oil.
Using a round 9cm cutter, cut 18 circles out of the short crust pastry.
Press the first 12 pastry rounds into the muffin holes.
Fill each pastry with the pie filling, making sure the filling doesn’t come up further than pastry.
Brush the edge of the pastry with the beaten egg.
Using a 6cm round cutter cut 18 circles out of the puff pastry
Press the first 12 puff pastry rounds onto the pies and press all around the edge to form a seal.
Brush with the beaten egg.
Place the muffin tray on the trivet and set the Q to the roast setting.
Cook the pies for 20 minutes or until golden and the pastry is cooked through.
Repeat with the remaining 6 pies.