Rosemary Russian Stout Steak Pies

October 4, 2019

stout pie 2

Rosemary 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.



Imperial russian Stout
Imperial Russian Stout