Beef pot pies
Yield: Serves 2 Prep Time: 20 minutes
Cook Time: 1 hour and 25 minutes
Total Time: 2 hours with cooling
Ingredients:
1lb beef chunk, cut into bite size pieces
1 Tbsp vegetable oil
1/2 cup celery, chopped
1/2 Cup onion, chopped
1/2 Cup carrot, chopped
2 cloves garlic, minced
2 Tbsp water
1 Tbsp tomato paste
1/2 Cup beef broth
1/2 Cup Guinness
1/2 Tbsp Worcestershire sauce
3/4 tsp crushed black peppercorns or ground black pepper
1/2 tsp thyme
1/4 tsp red pepper flakes, optional
1/2 sheet puff pastry
1 egg
Directions:
Preheat oven to 350 degrees
Add Flour to a large plastic bag, add beef chunks and shake to cover. Transfer to a large platter, season with salt and pepper to taste.
Heat vegetable oil in a large oven safe pot (such as a 4-5 quart Dutch oven). Brown meat in batches, removing browned meat to platter.
Add onion, celery, carrots, garlic and water to pot. Cook, stirring and scraping the bottom of the pot with a wooden spoon, until vegetables are tender. Add tomato paste, stirring for 1 minute.
Return beef to pot, along with any juices, broth, beer, Worcestershire sauce and seasonings. Cover and cook in the oven for 1 hour.
Allow stew to cool completely before adding pastry topper, at least 30 minutes or overnight.
Preheat oven to 425 degrees.
Divide cooled stew between two 16-oz ramekins.
Roll out puff pastry large enough to cover two dishes.Cut into equal squares. Lightly bright a 1-inch border around each square with a beaten egg. Invert pastry onto filled ramekins, pressing puff pastry sides to dish. Brush top and sides of pastry lightly with beaten egg.
Freeze for 15 minutes.
Bake for 15 minutes at 425 degrees, then reduce temperature to 400 and continue cooking for 5-10 more minutes or until pastry is puffed and lightly browned.
Serve hot.
Tags:
Beef and Guinness Pies with Puff Pastry, beef pot pie, pot pie, meat pie, beef meat pie, puff pastry, guinness recipe, meat pie recipe
