Classic Steak and Guinness Pie
TAP FOR METHOD
Marinate the Ox Cheeks with the Guinness, wine and herbs in the fridge for at least 6 hours in advance.Drain the meat ( but keep the marinade), coat each ‘bite size piece in the flour which has been seasoned with sales and pepper. Heat 1 tbsp rapeseed oil in a pan; brown half the meat. Set aside, wipe the pan, then brown the rest until all of the pieces are nice and golden.
Heat 1 tbsp rapeseed oil in a casserole; cook the onions and lardons for 10 minutes until caramelised. Stir in the meat, marinade and herbs, tomato purée and worcestershire sauce; season with salt and pepper.
Cover the casserole with a lid; simmer for 2 hours 30 minutes on the stove, stirring occasionally. Allow to cool.
Preheat the oven to 200c, gas mark. Fry the mushrooms in the butter over a high heat for 4 minutes. Spoon, all the contents of the stew, into small individual ceramic pie dishes, or if making for the family a 20cm x 30cm pie dish. On a floured surface, roll the pastry out a bit larger than the dish; top the pie with the pastry and cut a cross in it. If making individual pies, then cut out round tops of the pastry with a cutter, or cup. Trim away any of the excess pastry and press down around around the edges. Brush with egg
Bake for 45 minutes if using a large pie dish until the pastry is puffed and gravy bubbles at the edges. Let it sit for 5 minutes before serving.
If making individual pies, bake for 20 mins until the pastry is golden and puffed, and gravy starts to bubble. Rest the pies for 3-4 mins and serve as required.
1kg Ox Cheeks, cut into 'bite size' cubes
150ml full-bodied red wine
2 bay leaves
3 sprigs of fresh thyme sprigs
2 tbsp plain flour
3 tbsp rapeseed oil
2 onions, roughly chopped
100g smoked lardons
1 tbsp tomato purée
1 tbsp worcestershire sauce
250g chestnut mushrooms, quartered
10g unsalted butter
400g frozen all butter puff pastry, defrosted
1 beaten egg