Steak & Guinness Pie with Beef Dripping Pastry
Our homemade recipe from The Orangery
It's British Pie Week and Head Chef at our beautiful restaurant at Audley St Elphin's Park has shared a delicious homemade pie recipe. Designed by the team at The Orangery at St Elphin's Park, to be recreated at home by you.
What is British Pie Week?
Pies have been in existence since around 2000 B.C. and have been loved by the British since the 12th century. British Pie Week was founded by Jus-Rol in 2007.
In 2016, the website Pierate took over the holiday and, as well as baking hundreds of pies and sharing the recipes online, Pierate holds annual competitions and ranks pies based on their taste and construction.
Ingredients
SERVES 4
FOR THE FILLING
500g beef chunks, diced
200g flour
400ml beef stock
500ml Guinness
1 onion, diced
4 carrots, diced
4 celery sticks, sliced
Rosemary
Thyme
Bay leaf
Sea salt
Pepper
25ml Henderson’s Relish (or other spicy table sauce)
Oil
2 eggs beaten to create an egg wash
2 tablespoons of tomato puree
FOR THE PASTRY
400g plain flour
200g beef dripping
Salt
4 eggs
Method
PASTRY
Place the flour and dripping into a food processor and blend with the eggs and a pinch of salt to form a firm dough. Wrap with cling film and place in the fridge to rest.
FILLING
Season the beef with salt and pepper and coat with flour. Add oil to a heavy-based pan and heat. Add the beef chunk and brown. Add the diced vegetables and cook for five minutes then add the tomato puree and coat the mixture. Add the Guinness and beef stock. Wrap the herbs in a muslin cloth and tie to the pan. Simmer for two hours. The mixture should be thick and the beef tender. Season and add Henderson’s Relish then leave to cool.
TO FINISH
Grease four pie dishes with oil or butter. Line them with the pastry and add the filling. Cover with a pastry lid and egg wash. Bake in the oven at 160°C for 20–25 minutes or until golden.
