Highland beef with pickled walnuts puff pastry tops

Ingredients

• 375g pack ready-rolled puff pastry
• 1 egg, beaten
• 1½ kg stewing beef, cut into 5cm/2in pieces, excess fat removed
• 2 garlic clove, peeled and crushed
• 1 bay leaf
• 2 x 440ml cans of dark stout such as Scottish Oatmeal Stout or Guinness
• 85g butter
• 3 tbsp olive oil
• 100g smoked streaky bacon, roughly chopped
• 3 large Spanish onion, finely chopped
• 2 tbsp plain flour
• 350ml port
• 390g jar pickled walnuts, halved (reserve 2 tbsp pickling vinegar)
• 3 tbsp chopped fresh flatleaf parsley, plus extra to serve

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