So we recently introduced a cooking timetable for the JoyHouse (the nickname for the abode I share in North London with Ben, Jiwoon and Johnny) and Saturday was my day and seeing as I have done most of my essays and wanted to procrastinate from the rest by doing something a little different. This is where the idea for strong ale (Guinness) pie came in, made completely from scratch with no pre made dough or stock. Here is how I did it.
The base in the tin because it only occurred to me to write about this half way through
First things first I made the veggie stock to be used for later, which involved using a mixture of courgette and carrot being boiled in water with fresh dill, star anise, salt and pepper for about 2 hours on a low heat. Whilst this was happening I did something I have never done before, I made pastry and was surprised at how simple it was, just mixing ½ tbsp of salt, 1 tsp of sugar and flour with soya butter until it looks like loads of floury brown peas then add very cold water until you get the dough for your base and top after resting in the refrigerator for half an hour. Above is a photo of the base, and as you will see later how great and flakey it looked when it was finished. I am definitely not going to be buying any pre-made pastry from now on, it is not only cheaper but so much more rewarding to make it yourself when it comes to the finished product.
The filling being cooked in the Guinness & various other stocks
Right now for the filling, I used soya chunks from Holland and Barrett for the meat substitute which had been marinated in salt pepper and Guinness for about an hour before I added them to a mixture of onions and garlic fried down until golden (I used soya butter to sauté the onions to add another dimension of flavour). After frying with those for about 3 minutes I added mushrooms and cooked them until they are brown, after that I added the mixture of liquid and already cooked potato till it was tender to the party. In the liquid was half a can of Guinness, the pre-made vegetable stock, Fresh Dill, Rosemary, Worchester sauce and the classic salt and pepper. Let all the ingredients simmer in the stock for about 20 minutes and add the filling to the pie, cover it with the other pastry sheet, fork it round the sides (giggidy) and make two slits at the top. Use soya butter or an egg and milk to brush the top of the pie and there you go, stuff it in the oven on medium heat for about an hour and you have yourself a pie.
About half an hour into the oven process
I made a side of roasted vegetables which included carrots, peppers, courgettes and garlic with rosemary and garlic oil over the top which has to cook for about 40 minutes and accompanying gravy made out of the left over juice from the pie filling, extra garlic, red wine and flour to thicken it up. Pour the gravy over and serve.
Finished Pie and Roast Veg minus Gravy because I am a tit and forgot to take a photo.
Successful first ever pie. Expect more weird and wonderful variations over the next few months, as well as a foodie thing every week or so. I may have to do a post about this spicy pear Bulmers sauce the Ji man made today as it was extraordinary, recipe written down and memorised already.
Jay Veg Stock Ingredients
Plain Flour (About three cup and a half cups?)
Half a tub of Soy Butter
Very Cold Water
Jay Veg Stock
Marinated Soya Chunks