We can’t take all the credit when it comes to these steak and stout pies, the original recipe comes from the popular food blog Joy The Baker which many of you are probably very familiar with we recommend you check out the original recipe to see how Joy makes her pie crust and filling.
The crust is pretty versatile and can be used in a wide variety of meat pies so feel free to experiment you can also try playing around with different stouts which will result in the filling having a slightly different flavor.
Ingredients
Pie Crust
- 2 ½ cups Cake Flour (or all-purpose flour)
- 1 tsp granulated sugar
- ½ tsp salt
- 16 Tbsp (2 sticks) sweet cream unsalted butter
- 1/3 cup cold water
- 1 egg (for egg washing the crust prior to baking)
Filling
- 4 thick slices of bacon (8 slices if using regular bacon), sliced to 1⁄4″ pieces
- 2 pounds beef chuck, cut into 1-inch pieces
- Kosher salt and black pepper (as needed)
- 2 cups button mushrooms, sliced
- 1 tablespoons extra virgin olive oil
- 1 large yellow onion, diced
- 1 cup carrots, sliced into 1⁄2″ pieces
- 1 cup celery, sliced into 1⁄2″ pieces
- 2 cups butternut squash, cut into 3⁄4″ pieces
- 2 teaspoon fresh thyme (roughly 5-6 sprigs)
- 3 tablespoons fresh parsley, chopped
- 1⁄2 cup Goose Island Bourbon County Brand Stout (Guinness is also great, or try Founders Kentucky Breakfast Stout)
- 2 cups beef stock (homemade always best)
- 2 tablespoons cornstarch
- 1 large garlic clove, minced
Be sure to head to the next page by clicking the next page link below to see the step by step instructions.
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