BEEF AND STOUT PIE

Steps:

• In food processor, combine the flour, salt, sugar and pulse until blended, about 5 pulses. Add butter and process until the mixture resembles coarse meal, about 10 pulses. Add 1/3 cup of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. if it is crumbly, add more water 1 tablespoon at a time, pulsing twice after each addition. Turn the dough out onto a lightly floured work surface and shape into a disk. Wrap with plastic wrap and refrigerate for 1 hour. Remove dough from refrigerator and let stand 5 minutes. Sprinkle top of dough lightly with flour, place on lightly floured parchment sheet and roll out into a 12 x 16" rectangle. Sprinkle cheese over half of dough, then fold other half over the cheese. Roll out dough into a 16 1/2" square. Using paring knife, trim dough into a 16" round. Refrigerate dough until firm, about 10 minutes, then lay dough on top of pie and bake as directed in that recipe. Makes enough dough fora 16" round. In 5 1/2 quart Dutch oven over medium-high heat, warm 1 tablespoon oil. Cook mushrooms, onions, salt and pepper 12 minutes. Transfer to bowl. Season beef with salt and pepper. Dredge in flour. In same pot over medium high heat, warm 2 tablespoons oil . Sear 1/3 of beef 7 minutes; transfer to separate bowl. Add 1/2 cup water to pot; scrape up browned bits. Pour into separate bowl. Repeat twice with rest of beef. Return pot to medium-high heat. Add garlic and tomato paste; stir 30 seconds. Add beef, stout, broth and reserved liquid; scrape up browned bits. Add mushrooms, onions, carrots, potatoes and thyme; bring to a boil. Cover; simmer over medium-low heat, stirring occasionally, 3 hours. Preheat oven to 400F. Brush rim of pot with water. Lay pastry on top; let it droop onto filling. Trim dough to 1"; crimp to seal. Brush with egg mixture. Cut 4 slits. Bake 30 minutes.