Top Food Blogs

Monday, 22 April 2013

Beef and Guiness Pie

Now the weather is getting a little cooler we tend to think of warming meals. The great Aussie beef pie comes to mind always a favourite and staple at any sporting match and hopefully on a grander scale at the kitchen table. There are some really good pies out there to buy moist fabulous fillings.
Byron Gourmet Pie company makes a delicious pie with fillings like Mexican, Ratatouille  Thai Chicken and of course a Steak. Not being readily available at the time,  I decided to make my own variety. Seriously you can really put any filling into a pie. For some reason everyone loves a meal in pastry and you can make it look very smart with little decorations on the pie top.  Don't fret about the pastry these are easy ! A ramekin with a pastry lid. This recipe made 4 pies, but make more of the meat mixture and keep for another meal. This is very hearty and has a rich luscious sauce. The meat is very tender, helped along by the Guinness !

1 kilo chuck steak
2 cups beef stock
400 ml of Guinness beer
1 tin of chopped tomatoes
1 onion chopped
3 cloves garlic crushed
2 teaspoons sugar
2 tablespoons plain flour
2 tablespoons olive oil
fresh thyme
salt and pepper
1 egg
1 packet frozen puff pastry
4 x 250 ml ramekins

Chop the steak into cubes. Place into a plastic bag with the flour and shake until the meat is totally covered in flour. Heat the olive oil in a large casserole dish and brown the meat. Remove from the pan.
Fry the onion and garlic until translucent. Return the meat to the pan with the stock, beer, tomatoes,
sugar, thyme salt and pepper. Make sure the meat is covered with the liquid, and the pot has a lid on it.
Simmer on the stove top, for approximately 2 hours. The sauce will be really rich and glossy. Stir the meat every 20 minutes to stop it catching on the bottom.
When cooked set aside to cool. This step can be done well ahead.
Remove the frozen pastry from the freezer and let thaw. It is easier to work with if it is still slightly frozen.
Cut a piece of pastry about an inch bigger all round than the ramekin, and grease the edge of the dish.
Place equal amounts of the meet mixture into the dishes and cover with the pastry lid, pressing it firmly into the edge of the dish, with the flat side of a fork prongs. Make a small air hole in the lid, brush with beaten egg and place on a tray in the oven and cook for about 20 minutes or until pastry is puffed and golden. Warning they are very hot so let them sit awhile before serving or warn your guests !
I served them with some ginger sweet potato mash and some cherry tomatoes cooked gently in balsamic vinegar in a frypan on top of the stove. Garlic beans would be lovely as well.

No comments:

Post a Comment