Sloane’s Beef & Stout Pie 
By Joe Sloane

Ingredients  serves 6

We started making this pie as our friends at Beervana had a spare keg of Anderson Valley Bourbon Barrel Stout that they donated for us to cook with. The strong stout was perfect for a braised beef dish, so we thought we’d do a pie filling.
For braising I like to use shank, after cooking for 3-4 hours the tough cut will
melt in the mouth and all those tough tendons will have broken down and give
a great flavour.
Although many people may disagree to me a meat pie should be made with
short pastry not puff. Some pre-rolled puff makes it quicker and easier, but
short pastry compliments the filing much better in my opinion.
Beef & Stout Filling

















Short Crust Pies Pastry


6kg of braising beef, diced - Shank is perfect
300g Flour
3l of good beef stock
2kg Onions, sliced
10 garlic cloves, large, smashed
2l of a good craft Stout
250g of tomato paste
Small bunch thyme, dried
150g of brown sugar (may need more or less depending on the stout)
salt
black pepper
Slow cook the onions until soft and sweet. Brown beef, then add cooked onions. Add stout,
reduce. Add flour and tomato paste, cookout.
Cover with stock, season with sugar, salt and pepper.
Cook for a minimum of 3 hours. Check the meat is tender.

1kg Flour
500g Good Butter
5g Salt
250g water
 

Method

In a Robo, pulse the flour, bitter and salt together until fine ‘breadcrumbs’. Pour into a large bowl and make a well. 
Add the water and slow incorporate without overworking the pastry.
Push into a ball, cover and let rest in the fridge for at least 30 minutes.
Roll out the pastry to 2-3mm and line a buttered pie tin. 
Add the filling and top with a pastry lid, then crimp the edges closed. 
Egg wash and pierce a small hole in the top to allow the steam to escape.
Bake in the oven at about 160c for 25-30 minutes until golden. 
If they are to be eaten later, chill and reheat in the oven for 15- 20 minutes on 180c.
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