Beef Cheek and Stout Pie with Stilton Pastry

Name: Beef Cheek and Stout Pie with Stilton Pastry
Ingredients: 6 oz. Stilton, or any strong blue cheese, crumbled; 2 2⁄3 cups flour, plus more for dusting; 6 tbsp. unsalted butter, cubed and chilled; 1⁄2 tsp. kosher salt; 1⁄2 cup ice-cold water; 1 egg, lightly beaten; 1⁄2 cup olive oil; 5 lb. beef cheeks or brisket, trimmed and halved; Kosher salt; freshly ground black pepper; 3 cloves garlic, peeled and crushed; 3 large yellow onions, 1 roughly chopped, 2 thinly sliced; 2 carrots, roughly chopped; 2 stalks celery, roughly chopped; 16 oz. stout beer; 3 cups beef stock; 2 bay leaves; 1 sprig rosemary; 1 sprig thyme; 1 cup Worcestershire sauce

www.saveur.com

"If making a pie, one should make it indulgent," says chef Daniel Doherty of London and New York's Duck & Waffle. He follows his own advice for this meat-stuffed pie with a pungent crust.

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