Memories of the UK

I really do want to go back to the UK at some point. That trip for work back in November was an absolute blast! And I cannot stop thinking about the yummy food that they have out there… but one stands out in my mind that I have been meaning to try ever since I got back, and I think that this week is the perfect time to try it out.

It’s steak and Guinness pie, but I want to do mine with a sourdough crust! Because why not help us achieve better gut health….? So this recipe has two parts – the first is a basic sourdough crust made out of homemade sourdough puff pastry (you really can make anything out of sourdough…), and the second is the pie itself.

For the pie, I am going to try making this with a bottom layer to the crust, and then another time with just the meat topped with the pastry. Traditionally, it is done both ways, so I don’t really think that there will be a wrong answer with this. I might also try adding things like mushrooms to the pie.

Stay warm this winter, friends!

Sourdough Puff Pastry made With Discard Starter:

·         225g all-purpose flour

·         60g sourdough discard starter

·         100 to 120ml cold water

·         ¼ to ½ tsp. salt (¼ tsp. if you’re using salted butter)

·         230g butter

1)    Day 1: Melt 30g of the butter and set aside. In a bowl, add the flour, sourdough starter, salt, water, and melted butter.  Start with 100ml of the water and mix it until it forms a ball. Add in the remaining 20 ml if necessary. Knead it for 4 to 5 minutes into a smooth ball then place it in an airtight container in the refrigerator for 8 to 20 hours

2)    Leave the remaining 200g of butter at room temperature ready for day 2

3)    Day 2: Take two sheets of baking paper and slice room temperature butter into 4 even slices. Lay the slices of butter in a square on one baking paper sheet. Place the second sheet of baking paper overtop. Using a rolling pin, roll the butter out into a 15 x 20cm (6"x8") rectangle.  Alternatively, you can mix up the butter into a soft mixture and roll that out into a square

4)    Place the butter rectangle in the refrigerator for around 10 minutes to firm up slightly, but ensure it’s still a little pliable and not rock hard.  If you're making the butter block in advance, take it out 15 minutes before you laminate the dough, to slightly soften. You want the butter and dough to be similar consistency. TO LAMINATE THE DOUGH: firstly, take the dough from the refrigerator and roll it out in front of you into a 20 x 30cm (8"x12") rectangle. Secondly, lay the cool butter on the dough on the bottom 2 thirds of the dough rectangle. Fold over the top third, over the butter. Take the bottom third and fold that over like a pamphlet (the bottom third will be both dough and butter.) The dough is now a horizontal rectangle. Turn it one-quarter turn clockwise so that it is now a vertical rectangle. Gently push with a rolling pin a few times along the length of the dough to help work in the butter. Roll the pastry out into another 20 x 30cm (8"x12") rectangle and fold it once again into a pamphlet. Turn the pamphlet 90 degrees and roll it out again into a 20 x 30cm (8"x12") rectangle, and fold it up into a pamphlet

5)    That was two turns and rolls in total. Now the folded dough needs to rest in the refrigerator for at least 30 minutes

6)    After 30 minutes remove it from the refrigerator and lay it out on the bench so it is a vertical rectangle. Roll it out again into a 20 x 30cm (8"x12") rectangle and repeat the folding, and rolling to complete another two turns. Chill the dough for at least 30 minutes

7)    Repeat this process one more time, so in total the dough was turned and rolled a total of 6 times

8 )    After all the turns are completed, let the dough chill for a minimum of 2 hours in the refrigerator before rolling it for baking

9)    The baking temperature and time will depend on the recipe you use the puff pastry in. Puff pastry does best in an initially hot oven of around 220°C/425°F regular oven or 200°C/392°F Fan-bake for the first 10-15 minutes to allow the pastry to puff up nice and big. Afterward, the oven temperature can be lowered to allow the pastry to continue baking. How long it needs to be baked for depends on how it is being used.

Notes:

The puff pastry can be frozen for up to 4 months to use at a later date. If you’re freezing it, let it thaw in the refrigerator or at room temperature before rolling it out. Don't let the dough warm up so the butter doesn't melt or the dough becomes too limp to work with.

This recipe makes only 500g. It can be easily doubled if you'd like to make extra pastry for future uses.

Now for the pie!

Steak & Guinness Pie:

·         1½ pounds stewing beef, diced

·         Sea salt and freshly ground black pepper, to taste

·         2 heaping tbsp. flour

·         2 to 3 tbsp. olive oil

·         3 potatoes, peeled and chopped

·         2 carrots, peeled and chopped

·         1 onion, peeled and roughly chopped

·         Fresh thyme or bay leaves

·         2 cups Guinness stout (you can substitute beef stock) or 2 cups other dark stout beer  

·         28-ounces diced tomatoes

·         1 sheet puff pastry, defrosted (even better if you make the homemade sourdough one!)

·         1 egg, beaten

1)    Season the beef generously with salt and pepper. Sprinkle with the flour and toss around until all pieces are well coated

2)    Heat the olive oil over medium-high heat. Using a large casserole dish, brown the meat. Do not  crowd the meat, cook in two batches if necessary

3)    Add the onion and cook for 1 more minute. Then add the carrots, potatoes and fresh herbs. Cook for another 4 minutes

4)    Add the Guinness and tomatoes and bring to a boil. Stir and turn down the heat to simmer. Simmer this mixture for about 2 hours or until the meat is very tender. The sauce should be thick and intensely flavored. Season if needed

5)    To make the pies, preheat your oven to 375 degrees F

6)    Put your meat filling into a large, round baking dish. You could also make individual pies. Any high-sided round ovenproof bowl is fine

7)    Roll out the pastry, dusting with flour as you go, until it is about ¼” thick. Cut out a large circle (or individual circles for smaller servings) - about ½” bigger than the top of your bowl. Brush the rim(s) of the bowl with the beaten egg, then place the pastry circle(s) on top, pushing the excess pastry down the outside of the bowl to secure. Lightly score the top of the pastry in a criss-cross manner and brush with more of the beaten egg

8 )    Bake in the middle of the preheated oven for about 45 minutes or until golden and bubbling

Steak and Guinness pie... a meal designed to warm you through the coldest winter!