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My adventure's in feeding my family

Beef and Stilton Pasty January 5, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

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.

Ingredients:

  • 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

photo 1

 

Directions:

Adjust oven rack to middle position and preheat oven to 400[°].

Heat 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.

photo 2

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.

photo 3

Bake until golden brown, about 18 minutes. Allow to cool for five minutes, then serve.

photo 4

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