Peel onions, leaving roots intact; halve lengthways. Cook bacon in heated large heavy-based saucepan, stirring, until crisp; drain on absorbent paper. Cook onion in same pan, stirring, until browned all over; remove from pan. Heat 2 tsp oil in same pan; cook mushrooms, stirring, until just browned. Remove from pan. Coat beef in flour; shake off excess. Heat remaining oil in same pan; cook beef, in batches, until browned all over. Return bacon and onion to pan with tomato paste and thyme; cook, stirring, 2 minutes. Add wine and stock; bring to boil. Reduce heat; simmer, covered, 1 hour. Add mushrooms; simmer, uncovered, about 40 minutes or until beef is tender, stirring occasionally. Meanwhile, preheat oven to hot (220 degrees C/200 fan-forced). Cook chips according to directions on packet. Place pastry sheets on board; using 1 1/4 cup (310ml) ovenproof dish, cut lid for one pie by tracing around upper-rim of dish with tip of sharp knife. Repeat process until you have six lids. Place lids on oiled oven tray, spray with cooking-oil spray; bake, uncovered, during last 4 minutes of chip cooking-time or until lids are browned lightly. Meanwhile, stir parsley into beef bourguignon then divide among six 1 1/2 cup (310ml) ovenproof dishes; top each with pastry lid. Serve pies with hot chips. For the chips just follow the instructions on the packet.

Combine strawberries, sugar and vinegar in medium bowl, cover; refrigerate 20 mins. Combine mascarpone, icing sugar and extract in small bowl. To serve - stir mint into strawberry mixture; divide among serving dishes. Dollop with mascarpone.