We're Beef & Guinness Pie with Executive Chef James Gibney of the British Beer Company.
Beef & Guinness Pie Recipe:
6oz sirloin tip meat trimmed and cut into 1oz pieces
2oz large diced Spanish yellow onion
2oz sliced button mushrooms
1oz diced carrot
1ts chopped garlic
1 Rasher chopped smoked bacon
Small pinch fresh chopped thyme
Small pinch fresh chopped rosemary
1 pint brown gravy
½ pint of Guinness or 12oz bottle
Salt and pepper to taste
In medium size soup pan heat a little sunflower oil
Cook bacon till brown, add tip meat and sear until nicely browned, add onions then Let cook for a few minutes until the onions have a little color on them.
Add garlic, mushrooms then herbs and spices. De-glaze with Guinness then add brown gravy and the carrots and simmer for a good 20-30 minutes until the meat is tender, add salt and pepper to taste, remove from heat and let cool.
4oz butter (unsalted)
6oz AP flour
1 pinch of salt
Place the butter in some foil and place into a freezer for 10-15 minutes, sift the flour and salt into a medium size mixing bowl, using a box grater, grate the butter into the bowl with the flour, then using a pallete knife mix the butter and flour together coating the butter with flour, sprinkle two table spoons of cold water over the flour mixture and continue to mix until the pastry is formed, wrap in plastic wrap and pop in the cooler to chill for 20 minutes.
Method for making pies:
Roll out the pastry/ pie crust until it is as thick as the back of a knife, using an 8" plate cut the pastry into rounds, using foil pie tins 6" wide at top, 4" wide at bottom, 1 ¾" high.
Grease the tins and press the dough into the tin leaving a lip on the outer edge, place 8oz of (COLD) beef & Guinness pie mix into the pie, take another pie crust and use to make a lid, cut off the excess dough then press and crimp the edges of the pie lid, brush the top with melted butter, cut two vent holes in the top, bake in a convection oven at 350f for 25 minutes on low fan, or regular oven at 350 for 30 minutes until the dough is golden brown and the pastry is firm.
Cool the pies down, and leave them in the tins, until needed.
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