I’m partial to a Pieminster Pie, and truly believe no festival is complete without a Pieminster van… Luckily for me there’s a little pub near me which sells them (with a healthy portion of the oh-so-complementary minty mush peas), so I don’t need to wait for the festival season to indulge.
One of my favourites is their ‘Moo and Blue’, so I set about making my own version to rival:
1a. Seal meet in hot pan, remove and rest.
1b. Brown off onions with garlic (in the same pan).
1c. Return the meat to pan along with a can of Guinness (minus the can).
1d. Add the cornflour by first mixing it with some of the juices, to avoid lumps.
1e. Season and simmer.
1f. Place into pie-dish and cover with foil. Bake until meat is tender (about 3hrs, 160°C)
3a. Roll out the (shop-bought) puff pastry to the thickness of a pound coin and place over the filling – this is made easier by taking it out of the fridge about 15mins prior to rolling. NB the pastry will shrink when cooked so it’s best to be generous.
3b. Egg wash.
4. Bung back in the oven at the higher temp of 220°C until the pastry is cooked (30-45mins). Then enjoy. Perhaps, making puff-pastry letters was a little too ambitious, but at least it looked good before it went in the oven!
450g Organic beef
3 Cloves of garlic
1can Guinness (440ml)
6tbs Corn flour
100g Danish blue (although 50g would probable give better balance)
1pack of Puff pastry
1 Egg (beaten – for egg washing)