with flaky puff pastry
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Irish Beef Rump
250 grams
Puff Pastry
1 unit(s)
Carrot
2 unit(s)
Onion
2 unit(s)
Garlic
2 unit(s)
Beef Stock
2 sachet(s)
Tomato Paste
1 tin(s)
Thyme
5 grams
Guinness® Paste
40 grams
Irish Bacon Lardons
100 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Flour
to taste
Egg
1 unit(s)
- Peel and grate the garlic (or use a garlic press).
- Halve, peel and chop the onion into small pieces.
- Pick the thyme leaves and roughly chop (discard the stalks).
- Trim the carrot, then half lengthways (no need to peel). Chop widthways into chunks.
- Cut the beef into bite-sized chunks and set aside.
- Place a large pot over high heat with a drizzle of oil. Toss the beef with flour, salt and pepper until fully coated.
- Once hot, add the beef to the pot and let it brown on each side 2-3 mins.
- Reduce the heat to medium and add the lardons, onion, carrot and garlic and cook for 5-7 mins.IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
- Add the tomato paste and cook for 1-2 mins.
- Add the thyme, stock, Guinness® stock paste and 800ml water (per 2P) and bring to a gentle simmer.
- Leave the pot to simmer until the liquid has reduced by about half, 55-60 mins.
- Season to taste with salt and pepper.
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Beat one egg (per 2P) in a small bowl.
- Place the meat filling in a oven-proof dish.
- Trim the pastry slightly bigger than the dish you are using.
- Brush the rim of the dish with the beaten egg, then place the pastry on top, pushing the excess pastry down the outside of the bowl to secure.
- Lightly score the top of the pastry with a small knife and brush with more of the beaten egg.
- Bake in the oven for 25-35 mins until the puff pastry is golden brown.
- Divide the pie between plates and serve.
4773
kJ
Energy (kJ)
1141
kcal
Energy (kcal)
63.1
g
Fat
13.4
g
of which saturates
86.9
g
Carbohydrate
29.6
g
of which sugars
10.1
g
Dietary Fiber
53.9
g
Protein
0
mg
Cholesterol
7.2
g
Salt
