Personal-Size Dublin Beef Pies

Menu Part: 
Entree
Cuisine Type: 
European
Serves: 
5 servings

To save time, these individual beef potpies use convenient puff pastry dough as a top crust; no bottom crust is necessary since they are baked in ramekins. Dried prunes add a sweet twist to the meaty filling. If you miss out on offering these pies on Pi Day, they are just as suitable for a St. Patrick's Day menu, a holiday that follows later in the week.

Ingredients

1 3/4 lbs. beef round or blade, trimmed and cubed
Seasoned flour
2 tbsp. olive oil
2 onions, diced
2 carrots, chopped
2/3 cup pitted prunes
2 cups Irish stout
1 cup beef stock
2 bay leaves
1 bouquet garni
Salt and pepper, to taste
5 rounds puff pastry dough, to fit tops of ramekins
Milk or egg wash

Steps

1. Pre-heat oven to 325 F. Dredge beef lightly in seasoned flour. Heat oil in a flame-proof casserole dish and brown beef, in batches, until well browned all over.

2. Remove beef; add onion and carrot and cook until onion begins to change color.

3. Add beef, prunes, stout, stock, bay leaves and bouquet garni, and stir well to dislodge any cooked-on material from the base of the pan. Cover, place in oven and cook for 90 minutes, or until beef is tender.

4. Strain, reserving the liquid and removing the herbs. Increase oven temperature to 400 F. Divide beef, vegetables and prunes between five generous ramekins. Pour liquid from casserole dish into a saucepan, bring to a boil and simmer hard until reduced to desired consistency.

5. Pour liquid over beef in ramekin, then top each ramekin with a round of puff pastry dough, sealing the edges well and remembering to cut a hole for steam. Decorate as desired and brush well with milk or egg wash. Return pies to oven until pastry lids are golden-brown. Serve pies with seasonal vegetables.

More From FoodService Director

Industry News & Opinion

Italian food hall chain Eataly is making plans for a 2018 initial public offering in its home country, according to a report this week in Financial Times.

The company plans to list shares on the Italian stock exchange in Milan “as early as next year,” Eataly Executive Chairman Andrea Guerra told Financial Times .

Eataly is eager to expand the presence of its massive Italian food emporiums in the U.S., which have helped spur the growing food hall trend . The company has five locations here, with two in New York City and one each in Chicago, Los Angeles and Boston. Financial...

Industry News & Opinion

Students staffing the foodservice department at Rutgers University will soon get an hourly pay bump, as the New Brunswick, N.J., university is raising its wage for student workers to $11 an hour, philly.com reports.

The increase will go in effect Jan. 1 and will impact 13,000 students.

The fight to raise wages at the school was spearheaded by student group United Students Against Sweatshops (USAS), which is continuing to push the university to increase student wages to $15.

The fight for a $15 wage for student workers has spread at schools throughout the country,...

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

FSD Resources