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.
GUINNESS AND STILTON PATE
Wonderful mix of flavors, great for a intimate dinner or a party. Found this on the web years ago and had forgotten about it until now!
Provided by Chef Shadows
Categories Spreads
Time 2h10m
Yield 2-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a saucepan and gently sweat the shallot and garlic until soft.
- Remove from heat and allow to cool.
- When cool, add the Guinness and stir gently for 3 minutes.
- Add the remaining ingredients and stir well. Transfer to a blender and process until.
- the mixture has bound.
- Check the seasoning.
- Divide between individual ramekins and.
- refrigerate for at least 2 hours.
Nutrition Facts : Calories 578.1, Fat 39.7, SaturatedFat 25.2, Cholesterol 103.5, Sodium 997.4, Carbohydrate 18.8, Fiber 1.7, Sugar 0.7, Protein 15.8
STILTON PATE
Make and share this Stilton Pate recipe from Food.com.
Provided by PinkCherryBlossom
Categories Spreads
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mash together stilton, port, nutmeg and soft cheese season to taste.
- Place on a sheet of foil and form into a sausage shape.
- Chop the wanuts and roll the cheese log in the nuts.
- Slice and serve.
Nutrition Facts : Calories 233.4, Fat 20.7, SaturatedFat 10.4, Cholesterol 43.3, Sodium 514.7, Carbohydrate 2.7, Fiber 0.6, Sugar 0.6, Protein 9.6
POTTED STILTON
Crack the buttery crust to reveal delicious blue cheese flavoured with sherry and green peppercorns - it's great on toast
Provided by Cassie Best
Categories Dinner, Starter
Time 17m
Yield Makes 1 large ramekin
Number Of Ingredients 4
Steps:
- Put the stilton, 100g of the butter and sherry in a bowl. Season with a few grinds of black pepper, then mash together well with a fork until smooth. Spoon the mixture into a large, sterilised ramekin or ceramic pot.
- Melt the remaining butter in a small pan. Spoon over the cheese mixture, making sure it's completely sealed. Top with a few green peppercorns and chill for a minimum of 2 hrs, or for up to 2 months.
Nutrition Facts : Calories 125 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Protein 3 grams protein, Sodium 0.4 milligram of sodium
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