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Stout Pie

F

Fosgate

Member
Ok, This I originally found in Woman's Day a few years back and modified it to be friendly for my post bariatric surgery. I've had it twice now and it's settled really well.
here is the original recipe.

www.womansday.com

Beef and Stout Skillet Pie

A store-bought crust makes this one-pan beef pie even easier, and the hearty filling is sure to make for a family favorite.
www.womansday.com www.womansday.com

First you need a cast iron skillet about a 10inch.
Next if minced/ground beef is not very tolerable to you, substitute the beef for Pork Sausage or whatever vegetable base protein you use to substitute for meat.

If using pork, slick the pan with olive oil and spread the pork evenly across the pan.
Turn the heat on low to slowly cook and render the fat in the plain pork sausage to create a really nice soft easy to chew, swallow and digest minced bits.

I find frozen pearl onions to be far to potent. Instead I use pickled cocktail onions found in the pickles section at the grocery store are perfect and add a hint of sweetness.

Next for squash, either fresh or frozen works well.

Peas are optional as not everyone likes them. I personally like them.

Fresh or dry Thyme? if using dry use 1 tsp.

Pie crust is a must as it holds the moisture in while cooking in the oven. I have found it easy to digest with no issues but you can always skip it and your family members will eat it for you with pleasure.

Lastly, the Stout Beer. The recipe says they used Guinness and you can try any craft beer stout and it will work fine. I have tried my own 3yr old Russian Imperial Stout is phenomenal with it. It's a 14% ABV beer that has to sit a long time to balance the flavor with the alcohol content. When the alcohol evaporates out the stout sauce is a nice complex rich savory flavor with almost a fruity like cherry/berry sweetness that goes well with the other flavors in the pan. I brewed mine to be a clone for Old Rasputain Russian Imperial Stout but in the store the Old Rasputan is still young but I think it would still be worth the try. I have also tried Odell's and Left Hand Brewery Milk Stout also has turned out well and so has Tallgrass's Buffalo Sweat Oatmeal Cream Stout.







New photo by Fosgate Dean
New photo by Fosgate Dean
 
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Paul? Paul Prudohmme? Have you taken over Fosgate's body?

Heh heh heh...

I was just thinking about pie crust yesterday. Most is not worth eating, but I get raves about mine.

I don't make pastry often because pie doesn't appeal to me. But I love to cook and bake (do you gougeres?) and pie steals the show.

About 50 years ago I made a beef and kidney pie--to die for. So savory pie became an interest of mine.

Then I ate quiche and I was done for. That's a pie that's not only delicious, but can be very good for you. In fact, I'm going to make one tonight. I have all the stuff I need for curry, but instead, I'm baking quiche.

Now, about crust... there's nothing better in savory p ie than a lard crust. It's salty, so I don't add salt. But all it requires is lard, flour and ice water. I don't know how crusts rate, and I don't care. When you need a crust, nothing else will do.

I have more than a few pix of my quiches posted here.

I've never managed to make a pot pie as good as Swanson's or Stouffer's. But that won't stop me trying!

Thanks for your wonderful post, F.!
 
That looks amazing and I adore butternut squash and peas.
Diane, send me your pie crust recipe. I have never tried to make one, I just buy them. But I'm feeling inspired.
Also, I'm making quiche Monday and I use your recipe, SO it might be even better with a homemade crust.
 
Hi Missy. I just use the recipe I learned from the Better Homes and Gardens cookbook I got as a young bride in 1970, but the secret is how much you handle it.

1 1/2 C flour
1/2 C shortening (lard or butter)
1/2 tsp. Salt (omit if you use lard or butter)
5 to 8 T ice water

The secret is in handling it in the least possible way. This is crucial.

Mix flour & fat with a fork or pastry blender until its the consistency of large peas. Most recipes say "small" peas, but I think larger = fluffier.

Dump onto a floured board and gently form a ball and knead about 10 times. It will still look a little furry. Press down untill it's a 6" disc, but again, less is more. All the mixing you do before makes the dough tighten and get leathery.

Roll into a 12" round, again, not perfect, fold in half, then half again so you have a triangle. Put the dough in the dish, point in center, unfold and gently fit it in with dough overhanging.

Trim and put crust and trimmings in refrigerator. Chill at least 15 minutes.

When you take it out to flute edges, shape the trimmings with fingers to width. Don't roll in your hands like a snake. Once it's attached loosely, use the pinch technique to flute. Put finger and thumb on edge to hold it down. With other hand, push dough in between thumb and finger. Don't worry if it comes apart. Go all around the circle. Put it back in the fridge to firm up.

To finish, use an overhead pinch and roll to get the pretty edge. Each interval should be the width of your finger. Slightly angle the pinch for aesthetics. You can also just use a fork if you're not concerned with overflow.

Whether it's a cream, fruit, meat or quiche pie, parbake in hot oven for 10 minutes after pricking all over bottom and sides with a fork. This keeps it fom being soggy.

Let cool and fill!

The secret, to me, is keeping it cool or cold as much as possible. Putting a hot filling in it will ruin all your hard wok. And I roll it on a Silpat with shapes already there with size guides. In fact, using a Silpat means you don't need to flour your surface, which makes it even better.

Still, the best tip is handling it as little as possible. Every touch causes the dough to become elastic, like pasta.

You probably already do most of this. I'm so OCD about it, I wash my hands with cold water several times during the handling so my body heat doesnt contribute to the process of creating toughness and elasticity.

It sounds like a lot, but it's really not.

I'm thinking of using pastry flour, but I think it has baking powder in it, so maybe later. My plastic flour jar has the recipe written on it.

4451
 
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Diane, thanks for the tips on pie crust! I have made pie crust many years ago but when the came out with the refrigerated already rolled dough, I stopped making my own. But you gave tips I would have never thought of!! The trouble with the ready-made is they are too small if you have a bigger deep dish pie plate.

I love quiche too, and there are so many different things you can put into it. I like to caramelize onions instead of using raw.
 
JudyNY said:
Diane, thanks for the tips on pie crust! I have made pie crust many years ago but when the came out with the refrigerated already rolled dough, I stopped making my own. But you gave tips I would have never thought of!! The trouble with the ready-made is they are too small if you have a bigger deep dish pie plate.

I love quiche too, and there are so many different things you can put into it. I like to caramelize onions instead of using raw.
Click to expand...
I love that idea! I do like how the onion rings look when they float to the top, but honestly, caramelized are to die for.

Oh, and those Pillsbury crusts are great! Why dont i have those on hand? It would be worth going down to an 8" plate for a fresher quiche made with a refrigerated crust. Homemade is labor-intensive.

But I must say, if you've never had lard crust (and you have if you've ever bought a Hostess or McDonald's Fruit Pie), it's delicious. And there's a lot of lard in Mexican food, which is the reason it tastes so good.

Lard is on my shopping list. And tomorrow, I'm making Belgian waffles. Gotta buy a bunch of good fruit.

And btw, do you know you can whip milk instead of cream? I actually just tried it with my Cuisinart blending stick, but couldn't get enough lift. Try in a stand mixer. It works!
 
Judy, I'm going to try it again with super-chilled metal blender cup. I've done it before but it takes effort. It's dreamy, and such a great alternative to whipped cream or Cool Whip. I used to add powdered sugar, but something like Splenda would be even better. Also, my stickblender probably doent incorporate as much air as beaters in a bowl would.
 
Wow you all can cook so well. I am not a good cook and I don't even care. I don't like to cook.

It may be the messing cooking makes that just can drive me nuts.

My cooking is getting salmon that is in a tin dish that has seasoning on it. I only have to take the plastic wrap off. Put in the air cooker for 15 min and done. toss the dish in the trash when we are done. I will only eat salmon so I do not even need to do anything more.

My husband is the cook at my house I am the clean up. I will even clean up before he is done with something. I drive him nuts so he will tell me I can't come in the kitchen until he is done. I am only trying to help. Hahaha
 
Well, I made my mini quiches before I saw this and realized what I've been doing wrong with pie crust. I knead and knead and roll and roll. I even roll out the pre-made crusts to a thinner crust so I have more. So I will stop that lol
My roasted veggie quiche still came out good but now I'm looking forward to top notch quiche!! Or maybe chicken pot pie.
 
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