GUINNESS has collaborated with London’s Piebury Corner to create two mouth-watering pie recipes just in time for British Pie Week (2-8 March 2015). The partnership with Piebury Corner sees the use of the new Guinness porters as key ingredients in two delicious new pies – the’Dublin Porter Coddle Pie’ and the’West Indies Porter Jerk Chicken Pie’.
The’Dublin Porter Coddle Pie’, pays homage to the traditional Dublin stew, whilst the’West Indies Porter Jerk Chicken Pie’ is rich with Caribbean flavour and spices. Both are on sale at Piebury Corner now, but for pie and porter lovers looking to put their culinary skills to the test, why not try out the two pie-oneering recipes at home for a twist on two classic British dishes.
INGREDIENTS FOR THE FILLING
- 280g of pork cocktail sausages (approx. 20)
- 150g streaky bacon
- 25g butter
- x1 medium onion – diced
- x1 carrot – diced
- x1 medium sweet potato – diced
- x½ a small swede – diced
- A drizzle of olive oil
- x1 bottle of Guinness Dublin Porter
- 25g soft brown sugar
- x1 teaspoon of mustard
- 50ml double cream
- x2 tbsp of white thickening granules
- A pinch of ground black pepper
- A pinch of salt to taste
INGREDIENTS FOR THE PASTRY
- 250g plain flour
- 110g butter, cubed
- A pinch of salt
- x4-5 tbsp. cold water
METHOD FOR PIE FILLING
Fry up the onions and streaky bacon until just soft. Add the Guinness Dublin Porter and bring to the boil. Place the cocktail sausages in, after just a few minutes the sausages will be cooked. Remove the sausages with a slotted spoon and set aside to cool. Once cool squeeze the sausages out of the skin and cut into bite sized chunks. Add the vegetables to the Guinness Dublin Porter and cook for a few minutes until al dente. Drain the vegetables (retaining the Guinness Dublin Porter) and set aside to cool.
Add the brown sugar, mustard, ground black pepper and salt to the Guinness Dublin Porter. Bring to the boil and add the double cream. Thicken with the white gravy thickening granules and leave to cool.
METHOD FOR PASTRY
Place the flour and salt into a large bowl and add the cubes of butter. Using your fingertips rub the butter into the flour until the mixture resembles coarse breadcrumbs (there should be no large lumps of butter remaining). Stir in just enough cold water to bind the dough together. Wrap the dough in cling film and chill for 10-15 minutes in the fridge before using.
On a lightly floured surface, roll the pastry out to roughly ½ cm thick. Place the pastry in a pie dish.Leave enough to cover the top of the pie.
Place the cooled cocktail sausages, bacon and vegetables in each pie. Pour over the cooled Guinness Dublin Porter sauce. Top with pastry, crimp and finish with an egg wash.
Cook the pie in a preheated oven (200c) for approximately 40-50 minutes, until pastry is cooked.
THE’WEST INDIES PORTER JERK CHICKEN PIE’
INGREDIENTS FOR THE FILLING
- x2 chicken breasts (approx. 300g)
- A splash of lemon juice
- x1 tbsp. of Jerk seasoning
- 50g Butter
- x1 medium onion – diced
- A splash of olive oil
- x1 bottle of Guinness West Indies Porter
- 25g soft brown sugar
- x1 dessert spoon mustard
- x1 chicken stock cube
- 50g double cream
- x2 tbsp of brown thickening granules
- A pinch of sea salt and ground black pepper
INGREDIENTS FOR PASTRY
- 250g plain flour
- 110g butter cubed
- A pinch of salt
- x4-5 tbsp cold water
METHOD FOR PIE FILLING
Slice half way through the chicken breasts with three or four cuts and rub a little salt and lemon juice into the cuts. Mix the jerk powder with some olive oil to make a paste, and rub the paste into the cuts. If you have time, leave to marinade overnight.
Preheat the oven to 200C. Rub a baking dish and one side of parchment paper with a little butter or olive oil (this will prevent the chicken from sticking to the pan and the chicken drying out). Place the marinated chicken breasts in the baking dish and cover with the parchment paper, butter side down. Tuck the edges into the pan and press the parchment down so that it’s snug around the chicken. Bake the chicken for approx. 30 minutes until juicy. Do not overcook, as the chicken will go dry. Leave chicken to cool.
Meanwhile fry off the onions in butter until soft. Add the Guinness West Indies Porter, brown Sugar, mustard, chicken stock, ground black pepper and salt. Bring to the boil and add the double cream. Thicken with gravy thickening granules and leave to cool.
METHOD FOR PASTRY
Place the flour and salt into a large bowl and add the cubes of butter. Using your fingertips rub the butter into the flour until the mixture resembles coarse breadcrumbs (there should be no large lumps of butter remaining). Stir in just enough cold water to bind the dough together. Wrap the dough in cling film and chill for 10-15 minutes before using.
On a lightly floured surface, roll the pastry out to roughly ½ cm thick. Place the pastry in a pie dish.Leave enough to cover the top of the pie.
Cut the cooled chicken into bite size chunks and fill the pie. Pour over the cooled Guinness West Indies Porter sauce. Top with pastry, crimp and finish with an egg wash.
Cook the pie in a preheated oven (200c) for approximately 40-50 minutes, until pastry is cooked.
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