Recipe for: Steak and Guinness Pot Pies
|1¾ cups||all-purpose flour|
|2 tsp||granulated sugar|
|10 Tbsp||unsalted butter, cold and cubed|
|3 strips||crispy bacon, finely chopped|
|1 cup||Wisconsin cheddar, shredded|
|4 to 6 Tbsp||ice cold water|
|2 Tbs||canola oil|
|2 lbs||boneless short ribs, cut into 1-inch pieces|
|2 tsp||kosher salt|
|2 tsp||coarsely ground black pepper|
|3 Tbsp||all-purpose flour|
|1||medium red onion, diced|
|2||garlic cloves, minced|
|2||medium carrots, peeled and diced|
|3||celery stalks, diced|
|1 tsp||tomato paste|
|1 lb.||small baby Yukon potatoes, halved|
|1 lb.||cremini mushrooms, stemmed and sliced|
|1 cup||Guinness beer|
|1 cup||beef stock|
|2 tsp||fresh rosemary, chopped|
|1||large egg, whisked with a bit of water|
1. For the cheddar-bacon crust: in large bowl, combine flour, sugar, and salt. Cut butter into flour with pastry blender (you can also use a potato masher or your fingers) until it resembles coarse, pea-sized crumbs. Stir in bacon and cheese until evenly distributed.
2. Add two tablespoons cold water; stir with rubber spatula until dough comes together and away from sides of bowl. Add more water as needed, one tablespoon at a time. Shape into disc; wrap in plastic. Refrigerate for at least one hour (but preferably overnight).
3. For the filling: set large pot or deep-sided skillet over medium-high heat. Add canola oil. In medium-sized bowl, combine short rib pieces with one teaspoon salt, one teaspoon black pepper, and cornstarch. When oil is hot, cook meat in three batches in single layers. Cook until caramelized on all sides (five to six minutes total). Transfer to plate or platter; repeat with remaining meat.
4. Once all meat is browned, lower heat to medium. Add onions and garlic. Cook for one to two minutes until softened. Add carrots, celery, potatoes, and mushrooms; cook for five to eight minutes. Stir in tomato paste and Guinness; cook, stirring, until beer has evaporated.
5. In small bowl, whisk together beef stock and cornstarch; stir into stew. Season with remaining salt, pepper, and rosemary. Cook until thickened, stirring often. Once thickened, cover; lower heat, and simmer for about 15 minutes. Remove from heat; divide among eight small ramekins. Heat oven to 350°F.
6. On lightly floured work surface, roll out chilled dough into large rectangle about a quarter-inch-thick. Cut into circles big enough to cover ramekins completely. Place circle over each ramekin, and crimp edges to seal.
7. Transfer pot pies to baking sheet. Brush tops with egg wash. Bake until golden-brown on top (15 to 20 minutes). Remove from oven; serve immediately.
About The Chef
Jonathan Melendez is a passionate food photographer, cook, baker, and recipe developer whose blog, The Candid Appetite, has appeared on such sites as Bon Appetit, People, Cosmopolitan, The Kitchn, and Today. He lives in Los Angeles, CA.