Ingredients
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2 tablespoons olive oil
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1 brown onion, diced
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1 celery stalk, diced
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3 cloves garlic, minced
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250 grams streaky bacon, sliced
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800 grams chuck steak or other stewing beef, trimmed and cut into 3cm pieces
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3 tablespoons flour
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20 grams butter
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1 tablespoon tomato paste
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1 tablespoon HP sauce
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2 tablespoons Worcestershire sauce
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2 dried bay leaves
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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1 cup beef stock
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330ml stout beer
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sea salt and cracked pepper
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750 grams good-quality flaky puff pastry
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1 egg, whisked
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1 tablespoon sesame seeds (optional)
If there's anything better than a pie on a cold day, it's a pie washed down with a nice glass of stout. Why not combine the two by adding stout to the meaty filling of a home-cooked pie. These ingredients are a match made in heaven
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Preheat the oven to 150C. Place olive oil in a large heavy-based casserole dish over
a low heat. Add the onion, celery, carrot, garlic and bacon and fry, stirring regularly, for 5 minutes. Set aside in a large bowl.
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Place beef in a large bowl with the flour and toss until completely coated.
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Return empty casserole dish to heat and add butter. Once melted, fry beef in small batches until browned on all sides.
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Place all beef and reserved onion mixture in casserole dish. Add tomato paste, sauces, dried herbs, beef stock and stout. Season with a pinch of salt and cracked pepper and bring to a simmer.
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Place in the oven and cook for 5 hours, or until meat is tender and falling apart. Set aside to cool.
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Once filling has cooled completely, preheat the oven to 200C. Dust a clean work surface with flour. Roll pastry out to approximately 5mm thickness and cut out eight 12cm rounds and eight 10cm rounds.
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Line eight 10cm pie dishes with the 12cm rounds and spoon in filling until three-quarters full. Brush the pastry edges with egg wash and place the 10cm rounds on top. Use the back of a fork to gently seal the pastry edges. Brush tops with egg wash and sprinkle over sesame seeds. Use a sharp knife to cut a small hole in the centre of each pie lid.
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Place pies on an oven tray. Bake for 20-25 minutes, or until pastry is golden brown.
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