Beef and Stout Pies

Ingredients Instructions

2 tablespoons olive oil 1 kilograms blade steak, diced into 2cm size pieces Fine sea salt Freshly ground black pepper 1 large brown onion, finely diced 2 garlic cloves, crushed 3 rashers of rindless bacon, cut into thin strips 5 sprigs fresh thyme, leaves removed 2 bay leaves 1/3 cups plain flour 1 cups beef stock 1 bottle (375ml) Cooper’s stout Canola spray oil 2 sheets short crust pastry 2 sheets puff pastry 1 egg, beaten

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1. Place 1 tablespoon of the olive oil in the Weber Ware Frying Pan. Preheat your barbecue for direct cooking with the frying pan inside for 10 minutes.
2. View Grill Skill for setting up your Weber Q for Direct Cooking
3. View Grill Skill for setting up your 57 cm Kettle for Direct Cooking
4. View Grill Skill for setting up your Premium Gas Barbecue for Direct Cooking
5. In a bowl mix the beef with the remaining 1 tablespoon oil, salt, and pepper.
6. Once the barbecue is preheated, leave on a Direct Medium High Setting. Add the onion, garlic, and bacon to the frying pan. Stir to combine and cook for 10 minutes, stirring occasionally.
7. Place the beef directly on the grill and cook for 3 minutes a side. Once the beef is cooked, remove from the grill and set aside.
8. Once the onion mixture is browned add the thyme, bay leaves, and flour. Stir well and cook for a couple of minutes. Then add the stock, stout, and grilled beef. Stir well.
9. Cook for a further 3 minutes or until just starting to bubble. Using the detachable handle, remove the frying pan from the barbecue.
10. Set your barbecue up for indirect medium heat.
11. View Grill Skill for setting up your 57 cm Kettle for Indirect Cooking
12. View Grill Skill for setting up your Premium Gas Barbecue for Indirect Cooking
13. View Grill Skill for setting up your Weber Q Barbecue for Indirect Cooking
14. Fold a long piece of foil in half. Cover the top of the frying pan with the foil and press down to secure. Place on the barbecue in the indirect zone. Cook the pie filling until the beef is tender, about 1½ hours.
15. Once cooked remove from the barbecue and set aside to cool completely or leave in the fridge overnight.
16. Set your barbecue up for indirect medium heat and pre-heat as directed.
17. Once the pie filling is cool, spray a 12-hole muffin tin with canola oil. Using a round 9cm cutter, cut 18 circles out of the short crust pastry. Press the first 12 pastry rounds into the muffin holes.
18. Fill each pastry with the pie filling, making sure the filling doesn’t come up further than pastry. Brush the edge of the pastry with the beaten egg. Using a 6cm round cutter, cut 18 circles out of the puff pastry. Press the first 12 puff pastry rounds onto the pies and press all around the edge to form a seal.
19. Brush with the beaten egg. Place the muffin tray in the indirect zone to bake.
20. Cook the pies until golden and the pastry is cooked through, about 20 minutes. Repeat with the remaining six pies.