Rich slow-cooked beef and tangy Stilton beneath a flaky, deeply golden puff-pastry crust.
Beef & Stilton Puff Pastry Pie
Description
Rich slow-cooked beef and tangy Stilton beneath a flaky, deeply golden puff-pastry crust.
Ingredients
Filling
Pastry
Instructions
-
Heat the oven to 160°C fan.
-
Season the beef, toss in flour and brown in the oil in batches.
-
Cook the onion and carrots for 5 minutes, add the garlic, then pour in the ale and scrape up any browned bits.
-
Return the beef and add the stock, Worcestershire sauce and thyme. Cover and cook for 90 minutes until tender.
-
Stir in the Stilton and allow the filling to cool slightly.
-
Increase the oven to 200°C fan and transfer the filling to a pie dish.
-
Top with puff pastry, trim and crimp, cut a steam hole and brush with beaten egg.
-
Bake for 25-30 minutes until puffed and golden.
Note
Add the Stilton after slow-cooking so its distinctive flavour remains noticeable in the finished pie.
beef Stilton pie, beef puff pastry pie, British beef pie
