1.Heat oil in large saucepan, add beef, cook, stirring, until browned. Add onion, cook, stirring, until softened. Add flour, cook, stirring, until mixture bubbles and is well browned.
2.Gradually add stout and stock, stirring until gravy boils and thickens. Cover, reduce heat, simmer, stirring occasionally, 1 hour. Uncover, simmer, stirring occasionally, 30 minutes. Cool filling 10 minutes then refrigerate until cold.
3.Preheat oven to hot 220°C (200°C fan-forced). Lightly grease three 12-hole mini(1 tablespoon/20ml) muffin pans.
4.Using 6cm pastry cutter, cut 36 rounds from pastry sheets, place 1 round in each of the muffin pan holes. Using 5cm pastry cutter, cut 36 rounds from remaining pastry sheets.
5.Spoon 1 heaped teaspoon of the cold filling into each pastry case, brush around edges with beaten egg. Top each pie with smaller pastry round, press gently around edge to seal, brush with remaining egg. Using sharp knife, make two small slits in top of each pie.
6.Bake pies about 15 minutes or until browned lightly. Stand 5 minutes in pan before placing on serving platters.