Monday, 17 October 2011

Guinness pie

250g plain flour, 1 tsp salt
250g butter 450g stewing steak, 2 white onions, 1tsp grainy mustard, 1 tablespoon chopped sage, 1 tsps honey, 1 pint Guinness, 3 rashers bacon, mushrooms. 
Serves: 4 Preparation: 1 hour and a half

1) To make the pastry - Sift the flour and salt into a large bowl and rub in the butter. Make a well in the centre and mix in about 100ml cold water until you have a firm rough dough. Cover with cling film and leave in the fridge to chill.

2) Dice the onions and sautee them in 2 tablespoons of butter. Stir the stewing steak into about a quarter of a cup of flour, then add into the pan to seal the meat and form a fine roux that will be the base of the gravy.

3) Pour in the pint of Guinness and stir through thoroughly until it has been completely incorporated. At this stage add the bacon and mushrooms, chopped into slivers.

4) Flavour with the sage, honey and mustard then simmer on the hob for about 15 minutes. 

5) Roll out the pastry on a floured surface until it's no more than 1cm thick.  Line the pie dish with half of it and blind bake for 10-12 minutes.

6) Spoon the meat and onions into the pie dish using a slotted spoon which will ensure that there's some sauce left to make gravy with (add a little water to thin it down, then simmer on a low heat as the pie is baking) but also distributes enough into the pie.

7) Cover the pie with the remaining pastry, poking a steam hole in the centre and ensuring the edges are pinched tight to seal it shut. Bake for 30 minutes and serve smothered with the gravy.

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