As you may have noticed this recipe is made into two parts. First, you will want to make the pie crust and then you will want to make the pie filling. It’s a good idea to make the pie crust first so that it has time to chill and the dough rests before you work with it so that the gluten relaxes making it easier to work with.
Instructions
Crust
- Combine the flour, salt, and sugar. Whisk briefly to blend all of the ingredients.
- Working in batches, slice the butter then place roughly half a stick of butter with a little more than 1⁄2 cup of seasoned flour into a food processor. Gently pulse butter and flour so the butter is “cut” into the flour forming pieces of butter roughly the size of a pea, pour out this mix into a large mixing bowl. Repeat until all of the flour and butter are gone.
- Attach your mixing bowl to stand up mixer, attach a dough hook then pour in the cold water. Turn the mixer on to medium speed until a dough forms (roughly 2-3 minutes of mixing).
- Scrape the dough from the hook and bowl, cover the bowl with plastic wrap then refrigerate dough for now.
Filling
- Brown the bacon pieces in a medium pan over medium heat. Stir often making sure the bacon does not burn. Once bacon is browned pour the bacon bits onto a paper towel folded in half to drain the excess fat.
- Season the beef cubes generously with salt and pepper, brown all sides of the beef then put the meat into a small bowl. Set aside for now.
- Increase the heat to medium-high heat, pour in the mushrooms and brown on all sides (roughly 5-6 minutes). Once browned pour the mushrooms into the same bowl as the beef.
- Add the extra virgin olive oil to the pan, then add the onions, celery, carrots, garlic, and butternut squash so they lightly brown and soften (about 3-4 minutes). Add the parsley and thyme, stir a few more times.
- Add the beef and mushrooms back to this mix along with crisp bacon bits. Pour in the stout of your choice to “deglaze” the pan. Make sure to scrape the bottom to capture all those browned flavor bits. Allow the stout to evaporate to roughly 1⁄4 of a cup so the alcohol burns off completely. Whisk the cornstarch and stock together, pour this into the pot and turn down the temp to low. Cover and allow the ingredients to simmer for 1 to 1 1⁄2 hours allowing the meat to become tender.
- Preheat oven to 400°F. Fill an 8oz ramekin roughly 3⁄4 of the way full with the steak filling. Lightly dust your counter with flour, place the previously chilling pie crust on the counter. cut into four equal portions. Then roll out the dough to 1⁄4″ thickness. Cut out four circles using a 5 1⁄2″ to 6″ circle so that it fits over the ramekins.
- Place covered pie crust ramekins in the freezer for 10 minutes to make sure the dough is really cold. Whisk the egg with a fork, then using a pastry brush, brush the pie crust with the egg wash. Cut small vents into each pie then place into the preheated oven (400°F) and bake for 15-20 minutes until the pie crust is golden brown.
- Serve immediately and enjoy.
Recipe Adapted From: Joy The Baker
Photo source: Nicole Perry via Pop Sugar
