At the start of this year I was getting requests for comfort foods such as savoury pies, to see us over the colder months. I love a steak and Guinness stew, so the next step is clearly going to be transforming it into a savoury pie.
There are many beef and ale or steak and Guinness recipes out there that call for the braised meat and vegetables to be par-cooked and then baked in a pie. But I really love the stew when the juicy meat in thick umame Guinness sauce just falls apart in your mouth. So I make the savoury steak and Guinness stew first, then cool it to add to the pie.
And the pastry! Once again, it’s easy competition in Barcelona, as we are awash with empanadas of pre-made, lard-based pastry that taste somewhat bland. My savoury pastry is made with salted butter, egg and milk wash. So you can imagine the difference this makes to the crumbly shortcrust pastry, when it is buttery, unctuous, fresh and delectable. Do I have your attention? Ok let’s proceed with my recipe for Steak & Guinness Savoury Pie.
- For the Steak and Guinness Stew Filling
500g stewing steak pieces cut into 2cm or inch cubes
1/2 white onion, finely chopped
2 cloves garlic, diced or crushed
2 medium carrots, peeled and cut into
1 large parsnip
2 stalks of celery
Dry or fresh herbs: Rosemary, Laurel and Parsely
Salt and pepper
Half a can of Guinness or black beer
Dash of tomato puree
- For the Savoury Pie Pastry Crust
255g plain white flour