I had far too much time on my hands so made the pastry from scratch (its not difficult, just a little time consuming) but you could just as easily buy frozen puff pastry. If you have remaining pastry then a great nibble is to scrunch up the leftover and grate some parmesan over it before sticking in the oven for 10 minutes.
Cheeky Beef and Guinness pies (makes 4)
- a few tablespoons of sunflower/rapeseed oil
- 200g finely chopped onions
- 550g beef cheeks chopped into inch sized pieces
- 150g diced carrots
- 250ml Guinness
- Salt and pepper to taste
- 2 teaspoons tomato puree
- 100g mushrooms
- 50g butter
- 50g flour
- 300g flour
- pinch of salt
- 200g butter at room temperature
- cold water to bind
- a whisked egg to wash pastry
|the most beautiful Irish beef cheeks|
Prepare the meat and vegetables
Heat a tablespoon of oil in a small casserole. Lightly cook the onions in the oil over a medium heat until softened. Remove the onions from the casserole and set aside.
Season the beef with salt and pepper.
Brown the beef in small batches in the casserole, removing to the side once browned.
Once the meat is browned return to the casserole with 175ml of the Guinness, the chopped onions and diced carrots. Add the tomato puree and enough water to cover the meat and vegetables, along with some salt and pepper to taste.
|all ready for the Guinness|
Finely chop the mushrooms and fry in small batches in some butter until browned. Leave to one side and add to the casserole for the last half an hour of cooking
Prepare a roux by melting the 50g of butter in a saucepan and then adding the flour. Stir over a medium heat for two minutes.
Remove the casserole from the oven and strain the liquid into a saucepan. Bring the liquid to the boil and add roux, whisking to thicken. Add the remaining 75 ml of Guinness at this point also, this addition is what gives the filling its rich Guinness taste. The sauce will need to be a fairly thick gravy so that it wont leak from the pies so dont be shy with the roux. Return the sauce to the casserole and leave to cool. This bit is really worth noting. I made the filling a little too late in the day and it melted through my pastry before it was fully sealed (they didnt turn out too pretty but were still very tasty!)
Pastry (will take about 2 hours)
Sieve the flour and a pinch of salt into a bowl. Divide the butter in 4 equal pieces and mix the first piece through the flour adding enough cold water to bring together and make a pastry. Wrap the pastry in clingfilm and place in the fridge for 15-20 minutes.
|be careful not to dig your nails into the pastry!|
|pie ready for egg washing|
|pie with pint|
|Fresh from the oven|