Guinness Pies
Guinness Pies dish is filled with joy and satisfaction. It’s a beef stew in a dark, silky sauce made of reduced stout and fat, sprinkled with vegetables, and covered in pastry. It’s rich and salty, but also sweet. Eating this will make you think of a walk with your dog or a nap on the couch.
Ingredients
- 1/4 cup plain flour seasoned with salt and pepper
- 800 gm Diced Beef
- 6 Tabs Olive Oil 2 tabs per batch of meat
- 2 large Carrots, peeled and cut into 15cm slices
- 125 gm fresh sliced mushrooms
- 2 brown onions cut into wedges
- 2 cloves garlic crushed
- 1 teas sprig thyme or 1 tsp dried thyme
- 1 cup beef stock
- 440 ml can Guinness
- 3 bay leaves
- 2 sheets of puff pastry
- 1 egg yolks beaten with a little milk
- 2 Tabs corn flour
Instructions
- Place diced beef into a freezer bag with the seasoned flour and shake to coat the meat with the flour.
- Brown meat in olive oil in 3 batches in your pressure cooker with the lid off and set aside, in pressure cooker cook the onion until soft, add garlic and cook for a further minute.
- Return meat to the pressure cooker and add carrot, herbs, stock, Guinness, and mushrooms stir well, and bay leaves
- Heat stirring until to boiling point, place on lid, lock and on setting 2 bring to pressure.
- When at pressure reduce heat to keep for 10 mins.
- Remove the lid when pressure down, remove bay leaves, and add corn flour that has been mixed with a little water til a smooth consistency, stir in well, and continue to cook for a few minutes until the mixture is thickened a little.
- Place this beef mixture into individual Ramekins or a large pie dish
- Cut pastry sheets into circles large enough to cover the top of your ramekins and place them on the top of each ramekin or pie dish. Brush top with the egg yolk/milk mix to aid browning.
- Place into oven at 180 deg, and bake for around 10 mins to brown pastry top
- Remove from oven when browned and enjoy. Nice served with crust bread or mashed potato.
