Beef pie with Stilton cheese-straw crust recipe
Easy-to-make blue cheese straws create a unique crust, adding both flavour and crunch to this beef pie enriched with Pedro Ximénez sherry
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Dutch oven
- Pie dish
- Pastry brush
- Oven
- Stove
- Chef's knife
- Cutting board
- Plate
- Slotted spoon
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
Ingredients
- 2 tbsp rapeseed oil
- 1 brisket joint, about 1.5-1.75kg, cut into 5cm chunks
- 250g bacon lardons
- 1 onion, finely chopped
- 1 celery stick, finely chopped
- 1 large carrot, finely chopped
- 2 garlic cloves, finely sliced
- 2 tsp fresh thyme leaves
- 2 tbsp plain flour
- 300ml Pedro Ximénez sherry
- 500ml beef stock (made with 1 stock pot)
- 400g celeriac, peeled and cut into chunks
- 2 x 320g sheets ready-rolled puff pastry
- 1 medium egg, beaten
- 125g Stilton, finely crumbled
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