Beef And Guinness Pie
Ingredients - Serves Four
- 200ml of Guinness Foreign Extra Stout
- 400g Stewing diced beef
- 100g Pearl onion
- 1 Large carrot - diced
- 100g Sliced button mushrooms
- 2 Cloves of garlic crushed
- 1/2 Litre of thick beef stock
- Sprigs of fresh thyme & rosemary chopped
- Small sheet of puff pastry
Method
In a pot seal the diced beef and brown all over. The vegetables are then added and cooked out for 4-5 minutes.
Add the herbs and beef stock. Now add the Guinness Foreign Extra Stout. Slow cook the beef over a stove for 1 hour. Add a little water if needed at the end.
Cut the puff pastry into 8 even pieces. Egg wash each piece of pastry.
Using one piece of pastry place it on top of another piece of pastry to form a double case. Do this with the rest of the pastry to form four double pastry cases.
Using a knife score the top of the pastry to give the effect of a vol-au-vent. Now bake at 200ºC for 14 minutes.
When cool cut the top of to form a lid. Core some of the pastry out for the center of each case. Spoon the hot beef into each case and serve.
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