Guinness Pie Recipes

STEAK AND GUINNESS PIE - JAMIE OLIVER

Steps:

• Season your beef generously with salt and pepper. Sprinkle with the flour and toss around until all pieces are well coated.
• Heat olive oil, over med.-high heat, in a large casserole type pan and brown the meat. Make sure to not crowd your meat. You may do this in two batches, if necessary.
• Add the onion and cook for 1 more minute. Then add the carrots, potatoes and fresh herbs. Cook for another 4 minutes. Add the Guinness and tomatoes and bring to a boil. Stir and turn down the heat to simmer. Simmer this mixture for about 2 hours or until the meat is very tender. The sauce should be thick and intensely flavored. Season if needed.
• To make pies:.
• Preheat your oven to 375 degrees F.
• Put your meat filling into a large, round baking dish. You could also make individual pies. Any high-sided round ovenproof bowl is fine.
• Roll out the pastry, dusting with flour as you go, until it is about 1/4 inch thick. Cut out a large circle (or individual circles for smaller servings) - about 1/2 inch bigger than the top of your bowl. Brush the rim(s) of the bowl with the beaten egg, then place the pastry circle(s) on top, pushing the excess pastry down the outside of the bowl to secure. Lightly score the top of the pastry in a criss-cross manner and brush with more of the beaten egg.
• Bake in the middle of the preheated oven for about 45 minutes or until golden and bubbling.

GUINNESS PIE

Steps:

• Preheat the oven to 375 degrees.
• In a large, ovenproof pan fitted with a lid, heat 2 tablespoons of the butter over medium-low heat. Add the onions and garlic and cook, stirring frequently, until soft, about 10 minutes.
• Add the carrots, celery, mushrooms and remaining 2 tablespoons butter and cook over medium heat, stirring frequently, until the mushrooms are dark in color and the moisture released by them has evaporated, about 15 minutes.
• Season the beef pieces all over with salt and pepper. Add the beef, flour and rosemary to the pan and cook over high heat, stirring often, for about 5 minutes.
• Add enough Guinness to just cover the beef. Cover the pan and put it in the oven for 1 1/2 hours. Remove from the oven and stir. If using trotter gear, stir it in now. Return to the oven and cook for 1 hour more. If it remains thin, set the pan over medium-low heat, remove the lid and reduce the liquid. Season to taste with salt and pepper. If using Cheddar, fold in about half.
• While the stew is cooking, prepare the pastry: sift together the flour, baking powder and salt into a bowl. Using a pastry cutter or your hands, quickly work the butter into the dough until it is the texture of coarse meal. Add ice water, a splash at a time, until a firm dough forms. Wrap the dough in plastic and refrigerate for at least 2 hours.
• Place the dough between two sheets of plastic wrap and, using a rolling pin, roll to the thickness of a computer mouse pad. Pour the stew into an 8-inch-square, 2-inch-high Pyrex dish or a deep 9-inch pie pan. If using Cheddar, scatter the remaining cheese across the top. Place the dough on top of the pie and pinch it closed around the edges using the tines of a fork, then slash the center lightly with a knife. Brush with the egg yolk, place on a baking sheet and bake for 45 minutes, or until the pastry is puffy and golden.

GUINNESS PIE

Steps:

• Crust: In the bowl of a food processor, combine flour and salt. Add butter and cheese and pulse until the mixture resembles coarse meal.
• With machine running, drizzle ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together; if it is crumbly, add more ice water, 1 tablespoon at a time.
• Gather dough into a ball and flatten into a disc. Wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
• Filling: Heat oil in a large pot over medium. Add bacon and cook until crisp and browned, about 14 minutes. Remove with a slotted spoon and drain on paper towels. Pour fat into a bowl and reserve.
• Wipe out pot with paper towels. Add 2 tablespoons reserved fat to pot and heat over medium-high until hot.
• Season beef with 2 teaspoons salt and 1 teaspoon pepper. Working in 3 batches, cook beef until browned on all sides, about 4 minutes per batch. Using a slotted spoon, transfer beef to a large bowl. Add more reserved fat between batches if needed.
• Pour fat from pot into the bowl of reserved fat. Add 1 cup broth to pot, and cook, stirring and scraping bottom, 1 minute. Pour over meat.
• Heat 2 tablespoons reserved fat in pot over medium-high. Add onions and garlic and cook until onions soften and garlic is fragrant, about 2 minutes. Stir in mushrooms and cook, 3 minutes. If bottom of pot begins to burn or onions begin to stick, stir in about 1/4 cup of the remaining broth. Sprinkle flour over vegetables, add mustard, and cook, stirring constantly, 1 minute.
• Return beef and broth to pot. Add remaining broth, stout, thyme, and bay leaf. Bring to a boil, scraping flour mixture from bottom and sides of pot. Reduce heat and simmer partially covered, stirring occasionally, 1 hour 30 minutes.
• Add potatoes. Cover and simmer until potatoes are tender but not mushy, about 25 minutes. Remove and discard bay leaf and thyme. Stir in bacon, pearl onions, dill, horseradish, and vinegar. Season with salt and pepper. Transfer to a 2 1/2-quart baking dish and place on a rimmed baking sheet. (Filling can be made up to 2 days ahead and refrigerated. Bring to room temperature before baking.)
• Preheat oven to 400 degrees. On a floured work surface, roll out dough to a diameter about 2 inches larger than baking dish. Center dough over filling; trim edges to about 1-inch overhang (it's okay if it's a little uneven). Brush egg wash over bottom of edges, and press to baking dish to seal. Brush remaining egg wash over top of pie. Cut vents in center. Bake until crust is golden brown and the filling bubbles, 35 to 45 minutes. Let cool 20 minutes before serving.

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.

BEEF, MUSHROOM AND GUINNESS® PIE

Steps:

• Heat 2 tablespoons of olive oil in a large pot over medium heat, and brown the beef stew meat on all sides, about 10 minutes; set aside. Heat the remaining 1 tablespoon of olive oil, and cook the bacon just until it begins to brown; stir in the onion, carrot, mushrooms, garlic, and sugar. Cook the vegetables until soft and browned, 10 to 15 more minutes.
• Stir in the flour until smoothly incorporated, and gradually mix in the Irish stout beer and beef stock. Mix in the thyme, bay leaves, and the reserved cooked beef. Cover, and bring the mixture to a boil; reduce heat to a simmer until the meat is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let the stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
• Bake in the preheated oven until the crust is browned, 30 to 40 minutes.

BEEF AND GUINNESS PIE

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.

STEAK AND GUINNESS PIE

Steps:

• Preheat oven to 400°F.
• In a large dutch oven or heavy pot, heat the vegetable oil over medium high heat.
• Carefully add the beef and sear until it is brown on all sides. Add the chopped onion, mushrooms, and carrots; lower the heat to medium and continue cooking until the onion is translucent and the mushrooms are done.
• Stir in the garlic and cook about a minute more. Add the tomato paste, bay leaves and herbes de Provence, stirring until well blended.
• Pour in the beer, wine, and beef broth, stirring well.
• Cover, reduce heat and simmer for an hour to an hour and a half. The meat should be very tender. Take off the cover and taste for richness. If it needs more flavor and reducing, simmer for a short while longer uncovered.
• In a small bowl, work the flour into the butter to form a ball. Stir the butter/flour mixture well into the simmering stew to thicken. Salt and pepper to taste.
• At this point you may cool the stew and refrigerate to use later. If serving right away spoon into a casserole or casseroles, and top with a layer of puff pastry.
• Cutting the Puff Pastry:.
• Lay a sheet of puff pastry on a lightly floured surface. Using the lid from your casserole as a template, cut around the puff pastry dough with a knife. Place on top of the casserole before baking.
• Brush the pastry with milk or beaten egg for added color, and bake in a preheated 400 degree oven according to package instructions, or until pastry is golden brown. Serve with vegetables on the side (peas, carrots, and mounds of fluffy mashed potatoes).
• Makes about 6 cups (4-6 servings).

STEAK AND GUINNESS PIE

Steps:

• First things first: Chop your onions and carrots if you use any. Try not to cry too much, there's loads of them out there! Then in a large bowl mix 25gr of flour with salt and black pepper. Rinse the beef goulash and drain, then add it to the seasoned flour and have fun tossing it around until every chunk of meat is coated.
• Heat some oil in a pressure cooker and fry the meat for a few minutes until browned. Place the meat back into the 'flour bowl' while you fry the onions/carrots in the same pot for a few minutes.
• When everything is nicely browned (except for the carrots, naturally) tip the meat back into the pot, as well as all the other ingredients for the filling (beer, stock, worcester sauce, tomato puree, sugar).
• Once you've stirred it all together and admired the brown colour, feel free to taste, then put the lid on and cook according to the instructions for you pressure pot. (For me this means heat it up until it starts to whistle, turn the heat down to low, leave it like this for about 30 minutes and then turn the heat off until the pressure subsides (the whistling stops) and it's safe to open.) Be careful!
• While the stew cooks, add flour, salt and fat (whichever you choose) in a bowl and attack it with a cutlery knife or fork. Wildly mash and chop it until it starts to come together, then knead it very briefly so that you end up with a ball of pastry and place it, wrapped up in a plastic bag, into your fridge until the stew is ready.
• As you open the pot, admire the colour once more, have a taste and heat it up to bubble madly until the beer/stock/sauce is reduced to a thick, shiny, dark brown coating on the meat. This probably takes another half hour/up to one hour (depending on how you define 'madly bubbling').
• Once it's reduced to a very sorry state for beer, have another taste (you'll find that you won't need to season anymore AT ALL because it's massively tasty!) AND a) eat it now as a stew with yorkshire puddings and/or mash and/or peas or everything together OR b) leave to cool down and fill into a pie dish (20cm), then pre-heat your oven to 200°C. Once it's reached its temperature, roll out your dough to 3mm and cover the top of your stew. Brush with beaten egg and pierce with a fork several times to allow any steam to get out.
• Bake for around 30 minutes until the crust is browned and starts to show signs of flaking. Admire your work once more as you take it out of the oven and be a proud chef while you burn your tongue as you can't wait any longer to eat it...