WARWICK DAVIS' STEAK & STILTON PIE
In my mind, a pie like this with melt-in-the mouth crumbly pastry on the top, sides and bottom immediately hits heavenly status. For the filling, I'm using chuck steak and brisket, cooked until dark and caramelized. Let quality wine clean the pan, then bubble away for maximum depth and deliciousness. What a treat!
Provided by Jamie Oliver
Categories Beef Recipes Beef Potato Steak Pies & pastries
Time 4h35m
Yield 10
Number Of Ingredients 18
Steps:
- Slice the beef into 2.5cm chunks, then toss with the flour and a pinch of sea salt and black pepper.
- Drizzle 2 tablespoons of oil into a large pan on a medium heat, then brown the beef all over. Remove to a plate, leaving the pan on the heat.
- Peel and roughly chop the onions, carrots and celery. Add to the pan with the bay leaves and cook for 5 minutes, or until starting to soften, stirring occasionally. Remove to the plate with the meat.
- Meanwhile, peel the potatoes and chop into 1cm cubes. Pour the wine into the empty pan and leave it to reduce by half, then add the meat and softened veg back to the pan, along with the potatoes.
- Pour in the stock, bring to the boil, then reduce to medium-low and simmer for 2 hours 30 minutes, or until the meat is tender, adding splashes of water to loosen, if needed. Once cooked, season to perfection and leave to cool.
- For the pastry, put the flour and a good pinch of sea salt into a food processor, cube and add the butter, then pulse until just combined. Pick and roughly chop the herb leaves, add to the processor with 100ml of ice-cold water, and pulse again until it forms a rough dough. Wrap in clingfilm and chill in the fridge for at least 30 minutes.
- Preheat the oven to 170ºC/325ºF/gas 3 and lightly oil a 20cm loose-bottomed round cake tin.
- Roll out two-thirds of the pastry on a clean flour-dusted surface to 2mm thick. Loosely roll it around the rolling pin and unroll it over the cake tin, gently easing it into the shape of the tin. Patch up any holes and trim the edges.
- Spoon in two-thirds of the cooled filling (freeze the rest and serve as a stew another day). Crumble over the Stilton and brush the pastry edges with beaten egg.
- Roll out the remaining pastry so it's slightly bigger than the tin and top the pie, crimping the edges to seal. Make a small incision in the centre so steam can escape. Use any spare pastry to decorate the pie, if you like.
- Eggwash the top, then bake at the bottom of the oven for 45 minutes to 1 hour, or until the pastry is golden and the pie is piping hot. Leave to stand for 30 minutes, then serve up. Delicious with creamy mash, extra gravy and steamed seasonal greens.
Nutrition Facts : Calories 608 calories, Fat 35 g fat, SaturatedFat 17.6 g saturated fat, Protein 25.4 g protein, Carbohydrate 45.2 g carbohydrate, Sugar 3.6 g sugar, Sodium 0.5 g salt, Fiber 3.4 g fibre
BEEF, GUINNESS AND STILTON PIE
This is an indulgent and warming pie full of lovely rich flavors; this beef, Stilton and Guinness pie is perfect anytime and makes a great change to the standard beef pie with Stilton cheese offering a flavor depth and additional texture which works really well with beef. This is made using ready-made puff pastry, because life is too short to make your own! Method.
Provided by spindoctor
Time 3h
Yield Serves 4
Number Of Ingredients 16
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.
BEEF, STILTON AND GUINNESS PIE
If you make just one recipe this month it's got to be this rich, meaty pie with crisp, cheesy pastry from Chef Ben O'Donoghue. You can even make cheese straws from the scrap pastry!
Provided by olivemagazine
Time 40m
Yield Serves 4
Number Of Ingredients 10
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
Irish stout lends a creamy rich sauce to this beef pot pie.
Categories Beer Beef Bake St. Patrick's Day Fall Phyllo/Puff Pastry Dough Gourmet Pot Pie
Yield Makes 4 main-course servings
Number Of Ingredients 19
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 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.
Nutrition Facts : Calories 1172 kcal, Carbohydrate 42 g, Cholesterol 337 mg, Fiber 3 g, Protein 73 g, SaturatedFat 34 g, Sodium 621 mg, Sugar 7 g, Fat 73 g, ServingSize Serves 4, UnsaturatedFat 0 g
BEEF AND STILTON PIE
Slightly adapted pie originally from the Hairy Bikers, posted here so that I don't lose it. Prep time includes 3 hours marinading time, but ideally marinade overnight. I intend to try it cooking the filling in a slow cooker but haven't got round to it yet.
Provided by Lou van
Categories Savory Pies
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 15
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).
Nutrition Facts : Calories 1221.5, Fat 91, SaturatedFat 33.5, Cholesterol 252.2, Sodium 1005.4, Carbohydrate 39.4, Fiber 1.2, Sugar 1, Protein 59
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- Heat 1 tablespoon of oil in a large non-stick frying pan. Fry the bacon and onions until pale golden in colour and then add the garlic and fry for a further 2 minutes, stirring regularly. Set aside using a slotted spoon.
- Season the steak with salt and pepper and dredge with flour. Now heat 1-2 tbsp of oil to the frying pan and add the steak, you may have to do this in batches. Fry the meat until it is well browned all over. Add more oil if necessary. Set aside.
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- Heat 1 tablespoon of the oil in a frying pan. Fry the bacon strips with the onions until pale golden brown, stirring regularly. Add the garlic and fry for a minute or two until softened.
- Cut the steak into rough 2.5cm/1inch cubes and season with salt and pepper. Heat 2 tablespoons of oil in the frying pan and fry the meat over a medium heat in 2 or 3 batches until well browned all over.
- Deglaze the frying pan with half the ale. Bring it to the boil while stirring hard to lift all the sediment from the bottom of the pan. Pour this over the beef in the casserole dish.
- Add the remaining ale, then the stock, tomato purée and herbs to the casserole dish. Bring everything to the boil, then cover and cook in the oven for 2 hours, or until the meat is very tender.
- Heat the remaining oil in a frying pan and fry the mushrooms over a high heat for about 5 minutes until golden, then add them to the meat. Spoon everything into the pie dish around a pie bird or funnel.
- Roll out the puff pastry on a well-floured surface until about 5mm thick and at least 5cm/2inch larger than your pie dish. Cut some strips, about 1cm/0.5inch wider than the rim of the dish, from around the edge.
- Place the pastry lid carefully over the filling. Trim off the excess pastry with a sharp knife and knock up the edges. Brush the top with beaten egg.
- Place the dish on a baking sheet and bake in the centre of the oven for 30–35 minutes until puffed up and golden brown.
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