The original recipe calls for stew meat to be used but we had left over prime rib from Christmas dinner so I used that. It was so tasty. This meal was a big hit in our house. I even served it with some leftover horseradish sauce. Pretty simple to put together, you can assemble and freeze before baking if desired. Oh I also cheated and used premade pie crust.
- 1 pound beef , 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 package premade pie crust
- 1 egg, beaten
Adjust oven rack to middle position and preheat oven to 400[°].
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.