Serves 4


  • 2 medium red onions
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 1 cup beer
  • 2 cloves garlic, crushed
  • 6 1/2 ounces button mushrooms, sliced thinly
  • 3 sprigs fresh thyme
  • 1 pound ground beef
  • 1/4 cup tomato paste
  • 2 tsp. fresh thyme leaves
  • 1 sheet puff pastry, quartered
  • 1 egg, beaten lightly
  • 1 tsp. brown sugar, extra


    Preheat oven to 425° F.

    Slice onions thinly, reserving 4 intact, small slices. Heat half the oil in large frying pan; cook onion, stirring, until soft. Add sugar and 1/4 cup of the beer; cook, stirring occasionally, about 10 minutes until onion caramelizes.

    Meanwhile, heat remaining oil in large saucepan; cook garlic, mushrooms and thyme sprigs until soft. Add beef, cook, stirring, until browned. Add paste and remaining beer. Simmer, uncovered, about 10 minutes, or until thickened slightly. Stir in caramelized onion and thyme leaves; season. Discard thyme sprigs.

    Spoon mixture into four 1-cup ovenproof dishes. Top each with pastry; brush with egg. Sprinkle reserved onion slices with extra sugar, press gently into center of pastry. Place dishes on cookie sheet. Bake about 20 minutes, or until pastry is puffed and browned.

    Reprinted with permission from Pocket Pies published in 2014 by Sterling Publishing Co., Text © 2008, 2011 by ACP Magazines Ltd. Photography by ACP Magazines Limited.

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