Ingredients

Steps

• Preheat the oven to 180°C.
• Fry the bacon lardons in oil for 5 minutes until crisp and set aside.
• Soften the onions and garlic in the same pan for 6 minutes.
• Add bacon, carrots, ale, stock, sugar, corned beef, and gherkins to the pan.
• Bring to a boil then simmer the mixture for 25 minutes.
• Stir in parsley and seasoning, then divide into four pie dishes to cool.
• Cover each dish with a pastry circle and brush with egg wash.
• Bake the pies on a tray for 25 minutes until golden-brown.