- 430g puff pastry
- 650g organic beef steak, chopped
- 2 tablespoons of flour
- 400ml Guinness
- 1 egg, beaten
- 20g butter
- 35g flour
- 2 tablespoons olive oil
- 2 carrots, peeled and diced
- 6 shallots, peeled and diced
- 1 stick celery, finely chopped
- 4 field mushrooms, sliced
- 2 cloves garlic, crushed
- 1 teaspoon of fresh thyme, finely chopped
Beef & Guinness Pies
Makes 4 Individual Pies
Ingredients
- 430g puff pastry
- 650g organic beef steak, chopped
- 2 tablespoons of flour
- 400ml Guinness
- 1 egg, beaten
- 20g butter
- 35g flour
- 2 tablespoons olive oil
- 2 carrots, peeled and diced
- 6 shallots, peeled and diced
- 1 stick celery, finely chopped
- 4 field mushrooms, sliced
- 2 cloves garlic, crushed
- 1 teaspoon of fresh thyme, finely chopped
- Place the beef in a large bowl and sprinkle with the flour and season with salt and pepper. Toss to coat.
- Place a heavy bottomed saucepan or casserole dish over a medium heat and pour in a tablespoon of olive oil. Add half the beef and cook, stirring occasionally, for 5 minutes or until browned. Transfer to a plate. Repeat with the remaining oil and beef.
- Stir in the shallots, carrots, celery, garlic, fresh thyme, and mushrooms, and cook for 5 minutes. Then tip in the browned beef into the sweated vegetables and stir. Pour in the stout and add water or beef stock if required to cover the ingredients. Bring to the boil and simmer for 1 1/2 – 2 hours or until meat is tender.
- Make a roux by melting the butter in a small saucepan with a spoonful of the liquid from the cooked meat and stir in the flour. Strain all the liquid off the meat and slowly whisk into the roux. Pour the sauce back over meat & leave to cool.
- Roll out the puff pastry on floured surface and line your choice of tins. Fill each tin to top with meat filling and cover with pastry lid. Criss- cross the pastry lids lightly with a sharp knife. Brush the top with the beaten egg, then bake the pie directly on the bottom of the oven for 45 minutes, until the pastry is cooked, puffed and golden
- De-mould and serve.
- Place the beef in a large bowl and sprinkle with the flour and season with salt and pepper. Toss to coat.
- Place a heavy bottomed saucepan or casserole dish over a medium heat and pour in a tablespoon of olive oil. Add half the beef and cook, stirring occasionally, for 5 minutes or until browned. Transfer to a plate. Repeat with the remaining oil and beef.
- Stir in the shallots, carrots, celery, garlic, fresh thyme, and mushrooms, and cook for 5 minutes. Then tip in the browned beef into the sweated vegetables and stir. Pour in the stout and add water or beef stock if required to cover the ingredients. Bring to the boil and simmer for 1 1/2 – 2 hours or until meat is tender.
- Make a roux by melting the butter in a small saucepan with a spoonful of the liquid from the cooked meat and stir in the flour. Strain all the liquid off the meat and slowly whisk into the roux. Pour the sauce back over meat & leave to cool.
- Roll out the puff pastry on floured surface and line your choice of tins. Fill each tin to top with meat filling and cover with pastry lid. Criss- cross the pastry lids lightly with a sharp knife. Brush the top with the beaten egg, then bake the pie directly on the bottom of the oven for 45 minutes, until the pastry is cooked, puffed and golden
- De-mould and serve.
