Original recipe of the week: A pocket full of pie

Traditionally a pie would be used as a convenient way of carrying food on long journeys. Long-lasting, easy to store and easy to carry, I’m sure that even in your pocket a pie would be safe… especially a two-crust pie. With a soft and chewy pastry casing and a flaky, buttery pastry top, this alternative to the British favourite fish and chips is almost half the workload, but definitely not half the fat content.

Even the Americans have picked up on this convenient snack – or even hearty meal – introducing the pot pie which is best known as a traditionally filled pie with ground meat and gravy. Yummy scrummy!

My pie seems to be something of a fusion pie. A traditional British pie is made to share; large and hearty. However, lots of pot pies are individually sized. My pie is that for two… two for sharing or for one hungry (greedy) male.

Tender and succulent beef, Guinness and a mix of hearty vegetables and herbs, a male pie this definitely is, but don’t think it can’t be something a female can enjoy too –  don’t judge a book by its cover. It isn’t overpoweringly rich like pies can quite often be. Cooked long and slow, the meat will be delicious, juicy and tender. Don’t forget to combine a shortcrust base with a flaky top for the perfect two-crust pie.

Beef and Guinness pie

Preparation time: approx. 1 hour

Cooking time: 30-45 minutes

Serves 2

250g diced beef

250ml of Guinness

2 carrots (chopped)

1 leek (chopped)

1 white onion (chopped)

1 garlic clove (finely chopped)

1tbsp tomato puree

1tbsp mixed herbs

1tsp salt

1tsp black pepper

10 chestnut mushrooms (sliced)

1 cup of water

2tbsp plain flour

Ready rolled puff pastry

Ready rolled shortcrust

½ egg

Method:

1. Preheat the oven to 200c and fry the onions on the hob until slightly golden then add the garlic and fry until soft. Next add all of the veg and fry to soften.
   

   

   

   
2. Coat the beef with the flour, salt and pepper and add to the veg mix. Continue to fry and sear the beef.
   

   

   
3. When golden and the beef is seared add the tomato puree, herbs, Guinness and water, and simmer gently.
4. Continue to simmer for 30 minutes to an hour or until the stock has reduced to a nice gloopy consistency.
5. Meanwhile, line the crust for your pie into a buttered pie dish (shortcrust pastry) and blind bake in the oven for around 5-10 minutes or until slightly golden.
6. When the filling is ready pour this into the casing and top with the puff pastry. Make sure to cut the pastry to size, crimp the edges and pierce the top of the pie to let the steam out while cooking.
7. Using a pastry brush, glaze the top with half an egg.
8. Place in the middle of the oven for around 30 minutes or until golden. When cooked remove from the oven and leave to stand for 5 minutes before serving.

Pie o’clock!

Bethany Stone