Saveur.com: Daily Fare: Steak and Stilton Pies

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Steak and Stilton Pies Dec 9th 2013, 11:00 Enlarge Credit: Todd Coleman MAKES 4 INDIVIDUAL PIES INGREDIENTS ¼ cup olive oil 1¼ lb. beef chuck, cut into 1" cubes 3 cloves garlic, finely chopped 2 large yellow onions, sliced 2 ribs celery, thickly sliced 2 small carrots, thickly sliced 2 tbsp. minced rosemary 1 (12-oz.) bottle stout beer ¼ cup flour 2 cups beef stock 2 tsp. mustard powder 1 bay leaf 1 tbsp. unsalted butter 10 oz. mushrooms, quartered 6 oz. English Stilton, crumbled 1 (10-oz.) package frozen peas 1 (14-oz.) package puff pastry 1 egg, lightly beaten INSTRUCTIONS 1. Heat oil in an 8-qt. saucepan over medium-high heat. Season beef with salt and pepper, and cook until browned, 10–12 minutes; transfer to a bowl. Add garlic, onions, celery, carrots, and rosemary to pan; cook until soft, 10–12 minutes. Add beer; cook until almost dry, 18–20 minutes. Add flour; cook, stirring, until smooth. Return beef to pan along with stock, mustard, and bay leaf; bring to a simmer over medium-low heat. Cook, covered partially, until beef is barely tender, about 1½ hours; set aside. Heat butter in a 10″ skillet over high heat. Add mushrooms; cook, stirring, until browned all over, about 8 minutes; stir into beef mixture along with cheese and peas. 2. Heat oven to 375°. Divide beef mixture among four 6" pie tins (12 oz. each). Roll pastry into a 14" square; cut out four 6" circles. Brush tin edges with egg; place 1 circle over each; press to seal. Cut slits into pastry; brush with egg. Bake until browned, about 40 minutes.

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