Beef and Guinness with puff pastry
Ingredients
Serves 4
• 200ml of GUINNESS® Foreign Extra Stout
• 400g stewing diced beef
• 100g pearl onion
• 1 large carrot - diced
• 100g sliced button mushrooms
• 2 cloves of garlic crushed
• ½ Litre of thick beef stock
• Sprigs of fresh thyme & rosemary chopped
• Small sheet of puff pastry
Method
1. In a pot seal the diced beef and brown all over.
2. The vegetables are then added and cooked out for 4 -5...
more Beef and Guinness with puff pastry
Ingredients
Serves 4
• 200ml of GUINNESS® Foreign Extra Stout
• 400g stewing diced beef
• 100g pearl onion
• 1 large carrot - diced
• 100g sliced button mushrooms
• 2 cloves of garlic crushed
• ½ Litre of thick beef stock
• Sprigs of fresh thyme & rosemary chopped
• Small sheet of puff pastry
Method
1. In a pot seal the diced beef and brown all over.
2. The vegetables are then added and cooked out for 4 -5 minutes.
3. Add the herbs and beef stock. Now add the Guinness.
4. Slow cook the beef over a stove for 1- 1 ¼ hour. Add a little water if needed at the end.
5. Cut the puff pastry into 8 even pieces.
6. Egg wash each piece of pastry.
7. Using one piece of pastry place it on top of another piece of pastry to form a double case. Do this with the rest of the pastry to form 4 double pastry cases.
8. Using a knife score the top of the pastry to give the effect of a vol au vent.
9. Now bake at 200C for 14 minutes.
10. When cool cut the top of to form a lid. Core some of the pastry out for the centre of each case.
11. Spoon the hot beef into each case and serve.
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