I was looking for a stew like pie filling recipe and I found Jamie Oliver's steak, guinness and cheese pie recipe. At first I thought I messed up because it was really bitter but after simmering for three hours it turned out really delicious, the beef stew was full of flavor.
In Holland I can't find a decent puff pastry, I bought a pre-cut puff pastry for croissant before but it taste yucky. That is why I've decided to make a pie crust instead. I also cooked the beef stew on the stove not in the oven like Jamie did. The pie was really amazing! buttery, flakey crust and melt in your mouth beef.
filling - recipe adapted from Jamie Oliver
3 medium red onions, peeled and chopped
3 cloves garlic, peeled and chopped
2 sticks of celery, trimmed and chopped
2 carrots, peeled and chopped
4 ounces mushrooms, quartered
1 kg brisket of beef or stewing beef cut into cubes
rosemary sprigs, leaves picked and chopped
freshly ground black pepper
1 bottle Guinness
1 cup beef stock
2 heaped tbsp plain flour
200g grated cheddar cheese
500g all butter puff pastry
1 egg, beaten
- Preheat oven to 190C/375F/gas 5. In a large ovenproof pan heat a glug of oil on a low heat.
- Add the onions and fry gently for about 10 mins try not to color them too much. Turn the heat up, add the garlic, carrots and celery. Scatter in the mushrooms. Mix everything together before stirring in the beef, rosemary, salt and pepper. Fry fast for 3-4 mins, then pour in the Guinness, stir in the flour and beef stock. Bring to a simmer, cover the pan with a lid and place in the oven for about 1 1/2 hours. Remove the pan from the oven and give the stew a stir. Put it back in the oven and continue to cook it for another hour, or until the meat is tender and the stew is rich and thick.
- A perfect pie filling needs to be robust, so if it's still liquidy, place the pan on the hob and reduce until it thickens. Remove from the heat, stir in half the cheese then season carefully and leave to cool slightly.
You can make a pie crust if you don't have puff pastry on hand. Make 1 big pie or 3 small ones, your choice.
- Cut a third off the pastry block. Roll out each piece to the thickness of a pound coin. Line a greased pie dish with the larger sheet of pastry, leaving the edges dangling over the side. Tip in the stew then sprinkle the remaining cheese over. Brush the edges of the pastry with the egg.
- Cut the other piece of the pastry to fit the top of the pie dish and and criss cross it slightly with a sharp knife. place it over the op of the pie and fold the over-hanging pastry onto the pastry lid to make it look nice and rustic. cook on the bottom of the oven for 45 mins.
crust - makes 3 - 6 inch pie plate
2 1/2 cups flour
2 sticks butter, cold and cut into small cubes
2 egg yolk
2 tbsp sugar
2 tbsp ice cold water
1/2 tsp salt
- Mix together flour, salt and sugar in a mixing bowl. Cut in the butter with pastry cutter or a fork until the mixtures resembles coarse crumbs.
- Combine egg yolks and cold water. Mix together until combined.
- Add mixture to flour mixture and stir with fork to moisten. Flour mixture should come together. Add a little more water if mixture is too dry. Do not over mix.
- Turn out onto work surface, knead once or twice until dough comes together. Divide dough into six parts with one part slightly bigger than the other. Cover with plastic wrap. Chill all pastry until firm, about 30 minutes.
- Pre-heat oven to 180 C
- Dust a work surface with flour. Roll out dough into thin sheet.
- Lift dough using rolling pin and lay it over a pie plate.
- Roll out remaining dough for the top crust. Set aside.
- Add the filling. Cover with a top crust. Flute or crimp edges together to seal. Cut several steam vents across top. Brush with beaten egg.
- Bake at 180 C for about 25-30 minutes until golden brown.