Beef & Guinness Pie
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- 450g Short Crust Pastry
- 1-3 sheets frozen puff pastry, thawed (more for indiviudal pies)
- 1 large egg, lightly beaten, for glazing
- 40g Butter
- 2 Onions, diced
- 2 celery stalks, diced
- 1 carrot, diced
- 5 garlic cloves, finely chopped
- 1.2kg Diced beef
- 3 tablespoons of plain flour
- sea salt and freshly ground black pepper
- 3 Tbsp olive oil
- 2 x 440ml cans of Guinness beer
- half a cup of 125ml beef stock
- 2 Tbsp Worcestshire Sauce
- 1 Tbsp Tomato Paste (concentrated tomato puree)
- 1 sprig rosemary
- Melt the butter in a wide heavy based saucepan over low medium heat. Add the onion, celery carrot and garlic and cook until softened. Transfer to a bowl and set aside.
- Toss the beef in the flour seasoned with salt and pepper.
- Add a little of the oil to the saucepan and adjust the heat to high. Brown the beef in batches, adding addtional oil each time. Return the softened vegetable mix to the pan and pour in the Guiness and Beef Stock. Add the Worcestshire sauce tomato paste and rosemary and stir to combine. Cover and gently simmer over low heat for 1½ hours. Uncover and simmer for a further 30 mins. or until the meat is tender and the suace has thickened.
- Transfer the beef stew into a bowl and set aside for 20 mins, to cool slightly.
- Preheat the oven to 200°C (400°F).
- Meanwhile, cut the pie top/s out of the puff pastry, using the pie tins or dish to make the correct size. Lay the pastry flat on a tray and refridgerate until required.
- Grease the pie dishes: six 1 cup (250ml) individual tins or one 4cm deep 28cm x 25cm pie dish. Line the dishes with short crust pastry.
- Fill the pie base/s with filling, discarding the rosemary. Moisten the edges with water and cover with puff pastry tops. Press around the edges with your thumb or fork to seal. Cut a few slits in the pastry top/s, to allow the steam to escape, Brush with egg.
- Place the pie/s on a baking tray and bake for 20-30min, if the individual pies, or 40 mins for a large pie, or until the top is puffed and golden-brown.
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/