Rosemary Russian Stout Steak Pies

October 4, 2019

stout pie 2Rosemary Russian Stout Steak Pies

Fall is here and we have the perfect fall recipe to make with and pair with our award-winning imperial russian stout.

This recipe makes two 6” steak pies with a rich, black gravy that sticks to your ribs. It’s the perfect fall warmer to enjoy with a pint of dark, complex Imperial Russian Stout.

Ingredients:

 

Crust

 

2 1/2 cups all-purpose unbleached flour

1 teaspoon salt

1 cup unsalted butter

1/2 cup ice water

1 egg (for egg wash)

 

Filling

 

16 oz of top sirloin steak, cubed

2 small carrots, diced

1/2 cup parsley, finely chopped

1/4 cup fresh rosemary, finely chopped

1/2 a white onion, diced

1/2 can of Wellington Brewery - Russian Imperial Stout

1/4 cup beef stock

3 cloves garlic, minced

1 Portobello mushroom, diced

1 tablespoon flour

1 tablespoon butter

1 teaspoon ketchup

1 teaspoon Worcestershire sauce

 

stout pie 3Directions:

 

Crust

 

- Combine the flour & salt in a large, steel or ceramic mixing bowl and put in the freezer for 30 minutes

- Cut the butter into small cubes and put in the freezer for 30 minutes

- Cut in butter to the flour until there are small pea-sized pieces of butter and return to the freezer for 10 mins

- Add a small amount of ice water at a time and gently mix until a shaggy dough forms. Divide into 4 and return to the freezer for 10 minutes

- Roll out the dough balls into 9” rounds and lay onto a plate with parchment or wax paper in between. Return them to the freezer until the filling is ready.

 

Filling

 

- Using two pans; begin braising the meat in one pan, allowing a good dark crust to form. In the other, begin browning the onions, mushrooms, carrots and garlic in butter or oil.

- Transfer the braised meat from the pan to the vegetables and keep on low heat.

- In the empty meat pan; on medium-high heat, deglaze with a small amount of the beer and add the butter and 1 tablespoon of flour, cook until the flour becomes fragrant.

- Add in the rosemary, beef stock and the rest of the beer, reduce until a thick, dark gravy forms.

- Add the gravy to the rest of the filling, combine well and add the ketchup, Worcestershire sauce, and parsley.

- Add salt and pepper to taste

 

Assembly & Baking 

 

- Lay two of the four crust into 6” greased, pie tins, fill with filling then lay the other crust on top

- Fold the edges of the crust inwards and press firmly with a fork to seal the crust

- Poke 2-3 holes in the top of the crust to allow steam to escape.

- Bake for 40 mins at 350º

- Remove the pies, beat an egg and brush on top of the crust before returning the pies to the oven for an additional 10-15 mins or until golden brown.