Directions: Filling: Preheat oven 375 degrees. Cut beef into 1 1/2" cubes. Toss cubes in flour and shake off excess. Season to taste with salt. Heat 2 tbs olive oil in a large frying pan over high heat. Add beef in batches and fry until browned on all sides - about 4-6 minutes. Transfer beef to a flameproof baking dish. Wipe frying plan clean and add remaining oil, onion and garlic. Sautee until translucent - about 3-5 minutes. Deglaze frying pan with wine, scraping bottom of pan and add to baking dish with beef stock. Bring to boil over medium-high heat. Cover and braise in oven until beef is tender - 2-3 hours. Remove beef from cooking liquid with slotted spoon and set aside. Skim fat from cooking liquid, moisten the beef with some of the liquid while resting. Season to taste, then refrigerate until chilled.
Pastry: Place dry ingredients and 1 1/4 tsp salt in the bowl of an electric mixer. Add suet and 1/3 cup chilled water a little at a time until dough just comes together. Do not overwork. Wrap in plastic wrap and refrigerate until chilled - about 4 hours. Divide 3/4 of pastry into 8 pieces. Roll each piece into 1/8 inch thick rounds on a well floured surface. Roll the remaining dough into 8 3-inch rounds, each 1/4 inch thick. Place each round in a single layer on a parchment lined baking tray. Refrigerate covered until well chilled - about 1 hour. Line 8 buttered, straight-sided 3 oz ramekins with pastry rounds, allowing pastry to overhang sides. Place on a baking sheet lined with parchment paper. Fill half of each ramekin with half beef mixture and then add half the Bleu d'Auvergne. Top with remaining beef mixture and finish with remaining Bleu d'Auvergne. Brush edges of pastry with egg wash, then top with remaining pastry round. Crimp edges to seal. Brush tops with egg wash and scatter with thyme and sea salt. Bake until golden brown - about 30-40 minutes. Carefully turn pies out of mold. Return to oven for 10-15 minutes until sides are golden brown. Serve hot.