I’m pretty close to admitting that all I ever need out of life is a savory pie. I’m also a wee bit upset that as Americans we don’t enjoy them more. Hey my British, Indian, Latin and Australian friends, could you knock some sense into our heads pretty please? These British versions feature stilton and stout, and if the mention of those words don’t put a smile on your face I don’t know what will. Enjoy a beer with these things and you’ll be in heaven. I know I was!
Steak & Stilton Pie from Saveur
1/4 cup olive oil
11/4 lb. beef chuck, cut into 1″ cubes
3 cloves garlic, finely chopped
2 large yellow onions, sliced
2 ribs celery, thickly sliced
2 small carrots, thickly sliced
2 tbsp. minced rosemary
1 (12-oz.) bottle stout beer
1/4 cup flour
2 cups beef stock
2 tsp. mustard powder
1 bay leaf
1 tbsp. unsalted butter
10 oz. mushrooms, quartered
6 oz. English Stilton, crumbled
1 (10-oz.) package frozen peas
1 (14-oz.) package puff pastry
1 egg, lightly beaten
1. Heat oil in an 8-qt. saucepan over medium-high heat. Season beef with salt and pepper, and cook until browned, 10–12 minutes; transfer to a bowl. Add garlic, onions, celery, carrots, and rosemary to pan; cook until soft, 10–12 minutes. Add beer; cook until almost dry, 18–20 minutes. Add flour; cook, stirring, untilsmooth. Return beef to pan along with stock, mustard, and bay leaf; bring to a simmer over medium-low heat. Cook, covered partially, until beef is barely tender, about 11/2 hours; set aside. Heat butter in a 10″ skillet over high heat. Add mushrooms; cook, stirring, until browned all over, about 8 minutes; stir into beef mixture along with cheese and peas.
2. Heat oven to 375°. Divide beef mixture among four 6″ pie tins (12 oz. each). Roll pastry into a 14″ square; cut out four 6″ circles. Brush tin edges with egg; place 1 circle over each; press to seal. Cut slits into pastry; brush with egg. Bake until browned, about 40 minutes.