Beef Guinness And Stilton Pie Food

BEEF, STILTON AND GUINNESS PIE

Steps:

• Cut 1kg braising beef into large chunks. Put the beef, 2 chopped cloves of garlic, a small bunch of thyme leaves, 1 tbsp black peppercorns and 500ml Guinness into a bowl. Cover and marinate for 2 hours.
• Take out the beef, pat dry and toss in 6 tbsp flour. Strain the marinade and keep the liquid. Heat some oil in a casserole dish and brown the beef all over. Remove, brown 8 halved shallots in the dish, then return the beef and the marinade to the pan. Cover and simmer for about 1½ hours or until tender.
• Heat the oven to 200c/fan 180c/gas 6. Roll out a 500g block of puff pastry to the thickness of a pound coin. Sprinkle 100g stilton over one half, fold the other half on top and roll again to the same thickness. Cut out pastry to fit the tops of 4 pie dishes (or use one big one). Divide the filling between the dishes, brush a little beaten egg around the rims and top with pastry. Crimp the edges and brush with more egg. Cook for 20-25 minutes until the pastry is golden.

BEEF AND GUINNESS PIE

Steps:

• Gather the ingredients.
• In a large bowl, add the flour, salt, and butter.
• With your fingers or a pastry blender , work the butter into the flour until it is the texture of fine breadcrumbs. Work as quickly as possible to avoid warming the dough.
• Add 2 tablespoons of very cold water, stirring it into the dough using a cold knife until it binds together and can be formed into a ball. If it becomes too dry, add more water 1 teaspoon at a time.
• Wrap the ball of dough in plastic wrap. Chill in the refrigerator for at least 15 minutes, or up to 30 minutes.
• Gather the ingredients.
• In a large bowl, place the flour and it season with salt and ground black pepper.
• Add the cubes of meat and toss well in the flour until evenly coated.
• In a large, heavy-based, flameproof casserole dish, heat the butter and oil until the butter has melted. Add the meat to the fat in small batches and brown quickly all over for just a minute, then remove with a slotted spoon and set aside.
• Add the onions and carrots to the pan and fry gently for about 2 minutes.
• Return the meat to the pan, and add the Worcestershire sauce, tomato puree, Guinness, hot beef stock, and sugar. Grind in plenty of black pepper and a little salt, stir well and bring to the boil.
• Cover, reduce to a gentle simmer , and cook slowly for about 2 hours until the meat is tender and the sauce has thickened and is glossy.
• Remove from the heat, place into a 2 1/2-pint (1 1/2-liter) deep pie dish, and leave to cool completely.
• Heat the oven to 400 F/200 C/Gas 6. Roll out the pastry to 1/8-inch / 3-millimeter thick. Cut a 3/4-inch / 2-centimeter strip from the rolled-out pastry.
• Brush the rim of the pie dish with water and place the pastry strip around the rim, pressing it down.
• Cut out the remaining pastry about 1-inch / 2 1/2 centimeters larger than the pie dish.
• Place a pie funnel (also called a pie bird ) in the center of the filling; it will support the pastry and stop it from sinking into the filling and becoming soggy.
• Place the pastry lid over the top and press down to the edge and seal. Trim off any excess pastry and crimp the edges with a fork or between your thumb and forefinger.
• Brush the top with the beaten egg and make a hole in the center to reveal the pie funnel. You can also decorate the top of the pie with pastry trimmings as you like.
• Bake for 30 to 35 minutes until the pastry is crisp and golden.

BEEF AND GUINNESS PIE

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.
• Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.)
• Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F.
• Divide cooled stew among bowls (they won't be completely full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough.
• Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.
• Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough.

BEEF AND STILTON PIE

Steps:

• Use the pastry to line a medium sized oven proof pie dish.
• For the pie filling, place the beef, garlic, thyme, peppercorns and ale into a bowl. Cover with cling film and leave to marinate in the fridge for at least 2-3 hours, but preferably overnight.
• Remove the beef from the marinade, pat dry with kitchen paper and dredge in the seasoned flour. Strain the marinade through a fine sieve into a clean bowl and set aside.
• Heat the oil and 1 tbsp of the butter in a flameproof casserole dish and fry the beef in small batches for 2-3 minutes each time, or until browned all over. Once the meat is browned, remove from the casserole dish and set aside.
• Return the casserole dish to the heat and fry the mushrooms and shallots for 4-5 minutes, or until softened.
• Return the beef and the reserved marinating liquid to the casserole and add the beef stock. Cover with a lid and gently simmer for 1½ hours, or until the beef is tender.
• Strain off half of the cooking liquid from the casserole dish and set aside to make gravy for serving.
• Crumble the Stilton into the casserole and stir until melted. Season, to taste, with salt and freshly ground black pepper and set aside to cool.
• Preheat the oven to 180C/350F/Gas 4.
• Put the pie filling into the pie shell and top with a layer of pastry. -Remember to cut slits in the top and crimp the edges together, then glaze with beaten egg.
• Cook for approx 40 mins until pastry is golden.
• Place the reserved cooking liquid into a clean pan and simmer for 8-10 minutes, or until reduced to a gravy consistency. Stir in the remaining tbsp of butter until melted, and the sauce is smooth and glossy. Keep warm.
• Serve the pie with the gravy and veg (celeriac mash goes well).

GUINNESS BEEF PIE

Steps:

• Saute onions in olive oil. Add celery, mushrooms, and carrots.
• Add butter and garlic. Stir until coated. Cook about 1 minute over medium heat.
• Remove vegetables; add beef. Lightly brown, and then return the vegetables to the pan.
• Sprinkle with salt, pepper, rosemary.
• Add Guinness and enough beef broth to not quite cover the beef and vegetables.
• Add flour slowly so it won't lump and then stir. Cover and cook on medium low for 2 hours.
• Remove from pan, let cool a little. Mix in a small handful of the shredded cheese.
• Roll out pastry and place into a deep dish pie pan or casserole dish. Add meat filling. Top with one more handful of cheese.
• Moisten edges of pastry with beaten egg wash. Place the other pastry on top, lightly score the surface and wash with egg wash.
• Cook at 350°F for 40 minutes or until golden.