FCC Recipe: Beef & Guinness Pie
Hearty? For sure! Bursting with flavour? Most definitely! Learn to make the mother of all pies at home this winter season.
For the Pastry:
200g All-purpose flour
1 pinch Kosher salt
110g Butter and lard, mixed
45g Cold water
For the Pie Filling
1kg Beef, cut into 2cm cubes
25g All-purpose flour
30g Unsalted butter
15g Vegetable oil
400g Sliced onion
400g Carrot, cut into 2cm slices
10g Tomato paste
10g Worcestershire sauce
300ml Beef stock
10g Granulated sugar
1 pc Egg, beaten
To taste Freshly ground black pepper
To taste Kosher salt
Instructions for Pastry
- Gather flour, salt and butter in a large bowl, kneading the mixture by hand (or with a blender) until it is crumbly. Note: Mix as quickly as possible to avoid warming the dough.
- Add 30ml of very cold water. Form dough into a ball using the blender. Note: a cold knife may be used instead of a blender. Add more water if the dough feels too dry.
- Cover the ball of dough in plastic wrap. Chill in the fridge for 15-30 minutes.
Instructions for Pie
- Season the beef cubes with salt and pepper, add flour and toss until evenly coated.
- Melt butter and oil in a pre-heated pan. Roast the beef cubes for 1 minute or until golden brown. Remove the beef cubes and set aside.
- Add onions and carrots to the pan. Fry gently for about 2 minutes.
- Return meat to the pan. Add the Worcestershire sauce, tomato paste, Guinness, beef stock and sugar.
- Grind in plenty of black pepper and a little salt. Stir well and bring to a boil.
- Cover the pan, then reduce to a gentle simmer. Cook slowly for about 90 minutes or until the meat is tender and the sauce has thickened with a glossy sheen.
- Remove from heat, place into a 1.5-litre deep pie dish. Leave to cool completely.
- Heat oven to 200°C (400°F). Roll out pastry dough to 3mm thick.
- Cut a 2cm strip from the rolled-out pastry.
- Brush the rim of the pie dish with water and place the pastry strip around the rim, pressing it down.
- Cut out the remaining pastry about 2cm larger than the pie dish.
- Place a pie funnel in the centre of the filling. Note: This will support the pastry and keep it from sinking into the filling and becoming soggy.
- Place pastry lid over the top. Press down on the edges and seal. Trim off any excess pastry and crimp edges with a fork.
- Brush the top of the pie with the beaten egg. Make a hole in the centre to reveal the pie funnel.
- Bake for 30 to 35 minutes until the pastry is crisp and golden brown.