Stilton Pastry For Beef And Stout Pie Recipes

Steps:

• Put the seasoned flour in a large bowl or bag. Add the beef and coat it well. Heat 1 tablespoon oil in a large pan and cook the beef in 2 batches for 3-4 minutes until browned all over.
• Transfer it to a casserole dish. Preheat the oven to or 160°C (150 fan) Add the onion and garlic and another tablespoon of the oil to the pan and cook them for 5 minutes until softened.
• Pour in the Guinness and stock. Bring to the boil and add the sugar, salt, Worcestershire sauce, dried herbs and bay leaf. Stir well and then pour over the meat.
• Cover and cook in the oven for two hours. Add the button mushrooms for the last 30 minutes of cooking. Remove from the oven and leave to cool.
• Preheat the oven to 200°C (180 fan) Roll out the pastry on a lightly-floured surface to at least 5cm (2in) larger than the top of a pudding or pie dish. Cut out a circle, and then score it. Spoon the meat mixture into the bowl and add pieces of Stilton. Wet around the top of the dish, place a collar of pastry around, made from trimmings, and then put on the lid. Seal the edges well; tuck the excess pastry under the rim.
• Glaze with beaten egg. Place on a baking sheet, below the centre of the oven, and bake for 45-50 minutes, until the pastry is golden.

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).

Steps:

• Directions: In a food processor, combine the flour, salt and sugar and pulse until blended, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 1/3 cup of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 Tbs. at a time, pulsing twice after each addition. Turn the dough out onto a lightly floured work surface and shape into a disk. Wrap with plastic wrap and refrigerate for 1 hour. Remove the dough from the refrigerator and let stand for 5 minutes. Sprinkle the top of the dough lightly with flour, place on a lightly floured sheet of parchment paper and roll out into a 12-by-16-inch rectangle. Sprinkle the cheese over half of the dough, then fold the other half over the cheese. Roll out the dough into a 16 1/2-inch square. Using a paring knife, trim the dough into a 16-inch round. Refrigerate the dough until firm, about 10 minutes, then lay the dough on top of the beef and stout pie and bake as directed in that recipe. Makes enough dough for a 16-inch round.

Steps:

• In 5 1/2 qt. Dutch oven over med-hi heat, warm 1 T. oil. Cook shrooms, onions, S&P 12 minutes. Tx. to bowl. Season beef w/ S&P, dredge in flour. In same pot over med-hi, sear one-third of the beef in 2 T. oil, for 7 minutes. Tx. beef to separate bowl. Deglaze pot with 1/2 c. water to scrape bits off. Pour liquid into beef bowl. Repeat searing procedure until finished. Return pot to med-hi. Add garlic & tomato paste; stir 30 seconds. Add beef, stout, broth and reserved liquid.Add shrooms and onions; bring to boil. Cover & simmer, stirring occasionally, 1 hour. Add carrots and potatoes, then simmer covered 2 more hours. Preheat oven 400. Brush rim of pot with water. Lay pastry on top, letting it droop onto filling. Trim dough to 1"; crimp to seal. Brush with egg mixture. Cut 4 slits toward center. Bake 30 minutes.