Beef, Stout and Worcestershire Chutney Pie
Season the flour in a bowl with some salt and pepper, add the meat and coat. Heat oil in a pan and brown the meat and then set to one side. Brown the onions with the crushed garlic, then add the celery and cook for two minutes. Return the meat to the pan and add the stout and beef stock. Add the bay leaves, bring to the boil and cook for one hour, or until the meat is tender, then add the Beerenberg Worcestershire Chutney and stir through.
Preheat oven to 180°C. Divide the filling between four single-serve pie dishes and leave to cool.
With the ready rolled pastry, cut out a pie lid for each dish, brush the rims of the dishes with some milk and then press the pie lid onto each dish. Make sure the edges are sealed, brush the top of the pie lid with some milk and prick a small hole in the centre of the pie lid. Bake for around 25 to 30 minutes, or until the pastry is golden brown.