BEEF, STILTON AND GUINNESS PIE
Steps:
- Put beef, garlic, thyme, peppercorns and Guinness into a bowl. Cover and marinate for 2-3 hours (preferably overnight). Take out the beef, pat dry and toss in the flour (strain the marinade and keep the liquid). Heat some oil in a large casserole and brown beef all over in batches - you want it to colour, not stew. Remove beef to a plate. Brown shallots in the casserole, then return beef, mushrooms and marinade to pan. Cover and simmer for about 2 hours or until beef is tender (or cook in oven on 160°C). Cool slightly. Heat the oven to 400. Roll the pastry to the thickness of a $2 coin. Cut around the tops of 4 pie dishes (or use one big one). Divide the filling between the dishes, brush a little egg around the rims and top with pastry. Trim the edges, then brush more egg over the top. Cook for 35 minutes until the pastry is crisp and golden. For the Shortcrust Pastry: 400g = flour salt 100g = butter 100g = lard/crisco 4-6 tbsp cold water to mix Mix flour and salt in a bowl. Cut fat into cubes and add this to flour. Use fingertips to rub the fat into the flour until the mixutre resembles fine breadcrumbs. Add the water very gradually stirring it with a knife. When dough just sticks together, knead it lightly until it forms a ball. Wrap in cling film and allow to rest in the fridge for 15 minutes or up to 2 days.
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