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Beef & guinness pies
Beef & guinness pies
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Prep Time:
25 minutes
Cook Time:
200 minutes
Total Time:
225 minutes
Elevate a classic winter pie with a decadent filling of beef, bacon, and beer, all wrapped in flaky, delicate pastry.
Ingredients:
  • 1.8kg gravy beef, excess fat trimmed, cut into 2.5cm pieces
  • 250g short-cut bacon rashers, rind removed, coarsely chopped
  • 400g button mushrooms, halved
  • 1 brown onion, coarsely chopped
  • 1 large red capsicum, seeded, coarsely chopped
  • 40.00 ml plain flour
  • 440ml can Guinness beer
  • 250ml (1 cup) beef stock
  • 140g (1/2 cup) tomato paste
  • 2 sprigs fresh thyme, leaves picked
  • 125.00 ml chopped fresh continental parsley
  • 8 sheets (25 x 25cm) frozen puff pastry, just thawed
  • 1 egg, lightly whisked
  • 60g (3/4 cup) chilled swiss cheese, finely grated
Instructions:
  • In a large saucepan over medium-high heat, sizzle half of the oil. Sear one-third of the beef, stirring occasionally, for 3-4 minutes until golden. Transfer to a bowl. Repeat twice more with the rest of the beef, ensuring the pan is reheated between batches.
  • Fry bacon and mushrooms until golden, then add to the beef. In the same pan, sauté onion and capsicum until soft. Stir in flour and cook for 1 minute. Pour in Guinness and stock gradually, stirring well. Add tomato paste and thyme, then bring to a simmer over medium-high heat. Cover and cook on low for 2 hours. Uncover and cook for 30 more minutes until sauce thickens and beef is tender. Stir in parsley, season, and let cool for 1 hour. Transfer to a container and refrigerate for 3-4 hours until completely chilled.
  • Preheat the oven to 220°C. Cut 30 pastry discs with an 11.5cm-diameter round cutter, saving the extra dough. Distribute the beef mixture evenly among six 375ml (1 1/2-cup) ovenproof dishes.
  • Brush the rims of the dishes with egg. Add a pastry disc to each dish and press the edges to seal. Sprinkle 1/2 teaspoon of cheese over the pastry, then add another pastry disc. Repeat this layering process 3 more times with the remaining cheese and pastry, ending with a pastry disc on top. Use the reserved pastry to cut out 6 heart shapes. Brush the pies with egg, decorate with the pastry hearts, and place on a baking tray. Bake for 20 minutes or until golden brown.

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