Based on the large version of this classic pie, these savory pasties make a great light lunch, or even a hearty snack. The combination of beef and stilton is perfect for this time of year—salty and savory and great for colder weather. This recipe calls for just 1/4 cup of stout, which adds a light malty quality to the filling. But you can try another sort of beer, or even substitute stock if you'd rather drink your beer.
If you find yourself with any leftovers they freeze well and make a fantastic, quick brown bag lunch for the weekdays. A light green salad with a simple mustard vinaigrette is all you need to have a satisfying meal.
- 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.