Place half the olive oil in a frying pan, in batches sear the beef and then place into a slow cooker. Add the shallots, herbs de provence and garlic. Place slow cooker on low and add the stock and beer. Slowly cook for 6-8 hours. When finished, cool mixture down and shred beef.

In frying pan, crisp up the bacon and dice. Add this to the beef mixture.

When the dough has proved, divide into 12. Flatten each section into a disc and place a spoonful of mixture into the centre. Bring the edges up and seal into a parcel. Place on a baking sheet and rest for 15min.