Beef and Stilton Pasty
Recipe GLPR83d9eaa02f51ce
A classic British-inspired savory pastry filled with tender beef stew meat, creamy Stilton cheese, and roasted potatoes, all encased in a golden pastry crust. The rich flavors of beef and blue cheese are enhanced with thyme and a touch of stout beer, creating a deeply satisfying main course.
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Ingredients
1 pound beef stew meat (such as chuck, short rib, or sirloin flap), cut into 1/2-inch cubes
Kosher salt
Cracked black pepper
1 teaspoon vegetable oil
1 tablespoon butter
1 medium onion, finely chopped
2 sprigs fresh thyme, leaves removed and chopped
2 medium white potatoes, cut into 1/4-inch cubes
1/4 cup stout beer
1/2 pound Stilton cheese, crumbled
1 recipe prepared pie dough
1 egg, beaten
Directions
Season the beef cubes generously with kosher salt and cracked black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Working in batches, brown the beef on all sides, about 3-4 minutes per side, transferring each batch to a plate. Do not overcrowd the pan. Set the browned beef aside.
In the same skillet, reduce heat to medium and add the butter. Once melted, add the chopped onion and sauté until softened and translucent, about 5 minutes. Stir in the fresh thyme leaves and cook for 1 minute until fragrant.
Add the diced potatoes to the skillet and cook for 3-4 minutes, stirring occasionally. Return the browned beef to the skillet and pour in the stout beer, scraping the bottom to release any browned bits. Stir everything together and season to taste with salt and pepper.
Reduce heat to low and simmer the mixture, covered, for 15-20 minutes until the potatoes are tender and the beef is cooked through. The internal temperature of the beef should reach 160°F. Remove from heat and let cool slightly.
Once the beef and potato mixture has cooled to room temperature (about 10 minutes), gently fold in the crumbled Stilton cheese until evenly distributed throughout the filling. Season again with salt and pepper if needed.
Preheat your oven to 400°F. Roll out your pie dough and line a large pie dish or baking sheet with one portion of dough. Transfer the beef and cheese filling into the crust, mounding it slightly.
Cover with the top layer of pie dough, trimming excess dough and sealing the edges with a fork or by pinching. Brush the top of the pastry generously with the beaten egg to create a golden finish. Cut a few small vents in the top to allow steam to escape.
Bake in the preheated oven for 30-35 minutes until the pastry is golden brown and a meat thermometer inserted through the crust into the filling reads 165°F. Allow the pasty to rest for 5 minutes before serving.
