Beef and Guinness Puff Pastry Pie

Hearty beef and Guinness pie, with delicious flaky puff pastry! Slow-cooked for tender beef and full flavours.

Serves
4
Course
Main
Prep. Time
15 Mins
Cook Time
1 Hrs 30 Mins
  • Ingredients
  • Method

Ingredients

Method

1

Toss the beef with seasoned flour in a bowl. Shake off excess flour. Melt the lard in a heavy-based saucepan, add the beef in batches, and cook until browned all over.

2

Return the beef to the pan, add the garlic and shallots, stirring for 3 minutes. Pour in the Guinness and add the beef extract, bay leaves, and thyme.

3

Cover and cook gently for 15 minutes. Add the mushrooms, re-cover, and cook for 1 hour until the meat is meltingly tender.

4

Meanwhile, roll out the puff pastry on a lightly floured work surface to a thickness of about 5 mm (1/4 inch). Cut 4 x 15 (6 inch) squares from the pastry. On each pastry square, make a cut through the pastry 2 cm (3/4 inch) in from the edges to form an inner square, but leaving the inner square in place

5

Transfer the pastry squares to a baking sheet lined with baking parchment and brush the tops with the egg to glaze. Chill in the refrigerator for 10 minutes.

6

Bake the pastry squares in a preheated oven, 200 C (400 F), Gas Mark 6, for 10 minutes until risen and golden.

7

Lift out the inner squares and set aside. Place an outer pastry frame in the centre of each warmed serving plate and fill the cavity with the hot beef mixture. Pop an inner pastry square on top of each inner square of filling to form a lid and serve garnished with chopped parsley.

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