Buying a half-moon cut of Stilton each Christmas season and serving it with port has become a tradition in our house. The sweetness of the wine and the saltiness of the cheese make it a perfect pairing.
After the holidays have passed, there is always some Stilton left over; at least we hope there is so that we can make steak and Stilton pies. This is pub grub at its finest. What makes them so delicious is the addition of the cheese and stout beer to the basic meat pie filling.
Extends the Holidays
This allows us to extend the holiday season a bit longer, and it’s perfect cold-weather fare to share with family and friends. The pies go great with beer, and then we finish the meal with a luscious dessert. Our recommendation is Icky Sticky Toffee Sponge (click on Icky Sticky Toffee Sponge)
Steak and Stilton Pie
2 poundsBeef chuck (cut in 1" cubes)
3Onions large yellow diced
3 TablespoonsRosemary diced
18 ouncesStout beer
5 1/4 cupsBeef stock
3 teaspoonsDry mustard
16 ouncesMushrooms quartered
9 ouncesStilton crumbled
16 ouncesFrozen peas
28 ouncePackage of frozen pie crust
2Eggs slightly beaten
Time: 3 Hours
In a Dutch oven heat oil over medium heat. Season beef with salt and pepper and cook until browned (12 minutes).
Transfer beef to bowl.
Add garlic, onions, celery, carrots, and rosemary to Dutch oven and cook until soft (12 minutes)
Add beer, and cook until almost dry (20 minutes).
Add flour, cook, stirring until smooth.
Return beef to Dutch oven along with stock, mustard, and bay leaf. Bring to simmer over low heat. Watch closely so the liquid doesn’t cook away.You may have to add more stock.
Cook partially covered, until beef is tender, about 1 1/2 hours. Set aside.
In the meantime, go to #8.
Heat butter in 10″ skillet over medium heat. Add mushrooms and cook until browned (aound 8 minutes).
Add mushrooms to Dutch oven along with cheese and peas.
Heat oven to 350 degrees.
Divide beef mixture among six 6″ pie tins.
Warm pastry to room temperature. Roll out on the large pastry board that has been floured. Roll pastry in one direction until it is long enough for two pie tins, and cut six 7″ circles.
Brush edges of the tine with egg, and place 1 circle over each pie. Press over the sides to seal.
Cut slits into the pastry, brush the top with egg, and bake until browned (about 40 minutes). It might brown quickly. Check after 10 minutes, and cover with aluminum fol is this is happening.
Take out of oven and let cool about 15 minutes and serve.
This recipe is from Saveur magazine Issue #141.