- Yield:Makes 8 pasties
- Active time: 40 minutes
- Total time:1 hour 20 minutes
- 1 pound beef stew meat (such as chuck, short rib, or sirloin flap), cut into 1/2-inch pieces
- Kosher salt and cracked black pepper
- 1 teaspoon vegetable oil
- 1 tablespoon butter
- 1 medium onion, finely chopped (about 1 cup)
- 2 sprigs thyme, leaves removed
- 2 medium white potatoes, cut into 1/4 inch pieces (about 3 cups)
- 1/4 cup stout
- 1/2 pound stilton, crumbled
- 1 recipe pie dough
- 1 egg, beaten
Adjust oven rack to middle position and preheat oven to 400[°]. Season beef with salt and pepper. Heat vegetable oil in a large stainless steel skillet over high heat until shimmering. Add meat and cook without moving until well browned on first side, about 4 minutes. Flip with tongs and continue cooking until well browned on all sides, about 12 minutes total. Transfer meat to a large bowl and set aside.
Return skillet to medium-low heat. Add butter and heat until melted. Add onions and thyme and cook, stirring frequently and scraping up any browned bits with a wooden spoon, until onions have softened, about 10 minutes. Add diced potatoes and stout and cover skillet with a lid. Cook until potatoes are soft, about 8 minutes. Add potato mixture to reserved meat and allow to cool to room temperature then add crumbled stilton. Season to taste with salt and pepper.
Roll pie crust to 1/4-inch thickness and using a 4-inch round pastry cutter, cut out as many circles as possible. Gather scraps and press into a ball. Re-roll pie crust and cut out more circles. You should be able to get 8 circles total. Divide filling evenly between the crusts. Brush edges with beaten egg, then fold over crusts and seal with a fork. Place pasties on a foil-lined rimmed baking sheet. Brush with remaining beaten egg , then using a sharp knife cut a few air vents in the top of each pasty. bake until golden brown, about 18 minutes. Allow to cool for five minutes, then serve.