- BEEF & STOUT PUFF PASTRY PIE
BEEF & STOUT PUFF PASTRY PIE
May 24th, 2020
Shop bought puff pastry is a perfect quick cheat to speed things up.
This undoubtedly takes more time than you might prefer on a week night, but if you plan ahead, the beef and stout mixture can be made in advance. Shop bought puff pastry is a perfect quick cheat to speed things up a bit too.
- 4 tbsp olive oil
- 900g (2Lb) beef stewing steak pieces
- 250g (9 oz) chestnut mushrooms, wiped clean & halved or quartered if large
- 2 onions, finely chopped
- 2 carrots, finely diced
- 2 garlic cloves, finely chopped
- 25g plain flour + a little extra for dusting
- 1 tbsp chopped thyme leaves
- 2 bay leaves
- 300ml (11 fl oz) stout
- 600ml (1 pt) beef stock
- 1 tbsp tomato puree
- 1 tbsp Worcestershire sauce
- 500g pack all-butter puff pastry
- 1 egg, beaten
- your favourite greens like peas, beans, broccoli or cabbage to serve
- sea salt and freshly ground black pepper
- Heat 2 tablespoons of olive oil in a large pan over a high heat. Working in batches, sear the beef all over until well browned.
- Remove with a slotted spoon between batches, leaving any oil behind. Then, add another tablespoon of oil to the pan, reduce the heat a little and sauté the mushrooms for 4-5 minutes until golden.
- Remove from the pan, adding them to the meat. Finally, heat the remaining tablespoon of oil in the pan and sauté the onion, carrots and garlic for 4-5 minutes until softened and just catching colour. Stir the flour through and then add the thyme and bay leaves.
- Return the meat and mushrooms to the pan and increase the heat to high. Add the stout and allow it to bubble down for a minute or two before adding the stock, Worcestershire sauce, tomato puree and salt and pepper.
- Bring slowly to the boil, pop the lid on and reduce to simmer gently for 1 ½ hours, removing the lid after an hour. The beef should be tender and falling apart and the sauce reduced and thickened. Check seasoning, adjusting if necessary.
- When ready to assemble and cook, preheat the oven to 200C (400F / Gas Mark 6).
- Roll the pastry out on a lightly floured surface to a few millimetres in thickness. Use the top of a ramekin as a template to cut out 4 discs.
- Use the remaining pastry to make 4 strips (about 1-2 cm wide) to go around the edge of the dishes.
- Then use any remaining pastry to stamp or cut out a cow, leaves, words or whatever decoration you like.
- Arrange the ramekins on a baking tray and divide the beef mixture evenly between them (discarding the bay leaf as you go).
- Arrange the strips of pastry around each edge, pressing down a little before brushing a little beaten egg over. Place a disc of pastry on top, and pierce all over with a fork. Use the back of a knife to feather all around the edges.
- Brush all over the top with egg and then arrange the pastry decoration on top, brushing it with egg also.
- Bake in the oven for 25-30 minutes until the pastry is crisp and evenly golden. Place a beef and stout pie on a base plate and serve at once with your favourite greens.
Recipe by Sharon Hearn Smith www.blueberrypie.ie