FraserM Posted August 9, 2012 Share Posted August 9, 2012 I made the best pie yesterday, and it got me thinking there should be a place here for beer recipes as well as brewing. Post your coopers recipes to this thread. Link to comment Share on other sites More sharing options...
FraserM Posted August 9, 2012 Author Share Posted August 9, 2012 Lamb and Cooper\u2019s Best Extra Stout Pie Pastry: 240g Flour 180 g Butter 70 ml Cold water Good pinch of salt Lamb and Cooper\u2019s Best Extra Stout pie filling: 400 Grams Roast Lamb 3 Slices Bacon diced 1 Medium Onion 1 Medium Kumara (parboiled and diced very small) 1/3 Cup Flour 1 Small bottle of Cooper\u2019s Best Extra Stout 1 \xbd Cups Beef Stock 2 Tablespoons Tomato Paste 2 Tablespoons Brown Sugar 1 Carrot (sliced then quartered) Small Button Mushrooms (chopped in half) 3 Teaspoons Rosemary 2 Teaspoons Thyme Salt and pepper to season \xbd Cup Peas Step 1 Combine flour and salt in mixing bowl. Cut butter into small pieces and rub butter and flour together with fingers until mixture resembles rough breadcrumbs with no large lumps. Try to avoid melting butter by overhandling. Add water and mix until pastry dough is formed. If it is sticky, add a sprinkle more flour, but not too much or pastry will become dry. Cover bowl with glad wrap and place in refrigerator for at least 30 minutes (overnight for best results). Step 2 If using diced lamb rather than leftover roast, brown meat in a little Olive oil, season, and remove from the pot. Parboil kumara cubes and drain. Heat butter in a pot. Add onion, bacon, garlic, salt, and pepper, and cook until brown. Add the flour, rosemary, and kumara and cook for another three minutes, stirring constantly. Add the stout, tomato paste, beef stock, and brown sugar, along with the carrots. Bring to the boil, return meat to the pot and then cover and simmer for about 40 minutes stirring occasionally. Add mushrooms, salt, pepper, thyme, and peas. Cook for another 5 mins, then refrigerate to cool. Step 3 Remove pastry from fridge. Wait 10 minutes, then sprinkle a tiny amount of flour onto baking paper or a breadboard. Halve the pastry mixture while still cold and use a rolling pin to flatten, rolling until pastry is in sheet form between 3 and 5 mm thin. Grease a pie dish and place pastry sheet over it, pressing lightly into the shape of the dish. Prick the base all over with a fork to prevent rising and line with baking paper and blind baking material, i.e. rice or dry beans. Pre heat oven to 180 degrees and bake for 10 mins or so until edges are brown. Remove blind baking material and continue to bake until pastry is golden. Remove from oven and cool. Add cool pie filling and roll out second pastry sheet to same thickness. Press lightly on top of filling being careful to press out any air bubbles. Cut two or three small vent holes in top, and brush with milk for glaze. If you have leftover pastry, you can use this to decorate the top of the pie. I made a braid for the pie edge to help seal the line between pie base and lid. Preheat oven to 200 degrees. Bake for 40 mins or until top of pie is golden. Remove from oven, allow to cool for 10 mins or so. Enjoy! Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted August 9, 2012 Share Posted August 9, 2012 What's your recipe, Fraser? I'm not telling mine before you tell yours![bandit] [biggrin] EDIT: Nice one![cool] Link to comment Share on other sites More sharing options...
FraserM Posted August 9, 2012 Author Share Posted August 9, 2012 Cheers, I had some leftover roast, so just made it up the other day. Made two pies out of it, used shop bought flaky pastry for the other one but it wasn't nearly as good [cool] Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted August 9, 2012 Share Posted August 9, 2012 I printed off your recipe and we'll give it a go someday soon. I've got a really nice and rich beef pie recipe (by Jamie Oliver) that I've substitued Toucan stout for Guniess. It was awesome! I'll post it soon. Link to comment Share on other sites More sharing options...
GrahamB8 Posted August 9, 2012 Share Posted August 9, 2012 Coopers IPA sticky beef ribs Ingredients: 4 large beef ribs Glass of Coopers homebrew IPA Grated peel and juice of a large orange 1 whole bulb of garlic minced 1 grated large onion Fresh Rosemerry Fresh Oregano 5 cloves tsp of Corriander tsp of Cumin 1/2 bottle of cheap BBQ sauce 1/2 bottle of cheap tom sauce 5 hot dryed chilli's Plenty of S & P Every thing in a slow cooker and bugger off to work, Fire up the BBQ and get the ribs on Stand at BBQ with a home brew, basting and turning ribs every few mins Serve on rice when nearly black and sticky Cheers [love] Link to comment Share on other sites More sharing options...
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