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.

Ingredients 

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
500ml Guinness
300ml Beef stock
10g Granulated sugar
30ml Water
1 pc Egg, beaten
To taste Freshly ground black pepper
To taste Kosher salt 

Instructions 

Instructions for Pastry 

1. 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. 
2. 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. 
3. Cover the ball of dough in plastic wrap. Chill in the fridge for 15-30 minutes. 

Instructions for Pie 

1. Season the beef cubes with salt and pepper, add flour and toss until evenly coated. 
2. 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. 
3. Add onions and carrots to the pan. Fry gently for about 2 minutes. 
4. Return meat to the pan. Add the Worcestershire sauce, tomato paste, Guinness, beef stock and sugar. 
5. Grind in plenty of black pepper and a little salt. Stir well and bring to a boil. 
6. 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. 
7. Remove from heat, place into a 1.5-litre deep pie dish. Leave to cool completely. 
8. Heat oven to 200°C (400°F). Roll out pastry dough to 3mm thick. 
9. Cut a 2cm strip from the rolled-out pastry. 
10. Brush the rim of the pie dish with water and place the pastry strip around the rim, pressing it down. 
11. Cut out the remaining pastry about 2cm larger than the pie dish. 
12. 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. 
13. Place pastry lid over the top. Press down on the edges and seal. Trim off any excess pastry and crimp edges with a fork. 
14. Brush the top of the pie with the beaten egg. Make a hole in the centre to reveal the pie funnel. 
15. Bake for 30 to 35 minutes until the pastry is crisp and golden brown.