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Serving size is a important factor of your daily diet . You should compare the sum of this food that you commonly eat into the serving size listed on the label. Eating huge servings or portions can lead to weight gain.

Whether or not you are planning an elaborate menu or only going forward for tomorrow's Beef and Guinness pasties. This recipe comes from many years of participating in in kitchen. I find that including a few ingredients into a recipe provides thickness into what is usually bland. You may be looking for milder meals to create together with your leftovers. Good and gentle Beef and Guinness pasties perfect for post-vacation. The ingredients in this recipe receive your tongue thumping, also are very waist-friendly once you require a'bite' following a busy holiday. Employing several ingredients as options, this soup is filled with a fall and spicy flavor that makes it creamy. An ideal Beef and Guinness pasties to heat up you on cold winter days. Excellent for applying leftover.

Excellent way not to squander a single ingredient. This is really a fantastic Beef and Guinness pasties and a few of my favorites. If you're concerned regarding the nutrient worth of a few of the dishes, avoid being. Nevertheless it could possibly be reduced in calories, even though you are not obtaining much nutrient value from this , it won't sustain you, and you'll only end up hungry all over once more and eating a lot more energy than you otherwise would need. Nutrition facts labels inform you what's in the meals you eat. This makes it possible to determine whether you have a vibrant diet. Each recipe we all share needs to get an ingredient tag. Some recipes also provide nutritional truth details. The component label lists the amount in the area below. They're listed for each serving and as a percentage of the everyday price.

How to make Beef and Guinness pasties

Yield = 6
Prep time: 0:35
Cook time: 3:40
Total time: 4:15

Ingredients

  • 700g beef chuck (casserole) steak, cut into 2.5cm pieces
  • 1 tablespoon olive oil
  • 200g bacon rashers, rind removed, coarsely chopped
  • 1 brown onion, coarsely chopped
  • 70g (1/4 cup) tomato paste
  • 2 tablespoons plain flour
  • 1 x 440ml can Guinness beer
  • 250ml (1 cup) Massel beef stock
  • 2 teaspoons chopped fresh thyme
  • 1 tablespoon brown sugar
  • 3 sheets (25 x 25cm) frozen ready-rolled butter puff pastry, just thawed
  • 1 egg, lightly whisked

Method

  • Step 1 Season beef with salt and pepper. Heat oil in a saucepan over medium-high heat. Add half the beef and cook for 3-4 minutes or until browned. Transfer to a bowl. Repeat with remaining beef.
  • Step 2 Reduce heat to medium-low. Add bacon and onion and cook, stirring, for 5 minutes or until onion is soft. Reduce heat to low. Add tomato paste and flour and cook, stirring, for 5 minutes. Gradually add Guinness, whisking until the mixture thickens.
  • Step 3 Add the beef, stock, thyme and sugar. Bring to a simmer over medium-high heat. Reduce heat to low. Cook, stirring occasionally, for 3 hours. Season with salt and pepper. Set aside to cool completely.
  • Step 4 Line 2 baking trays with non-stick baking paper. Use a round 11cm-diameter pastry cutter to cut 12 discs from the pastry. Place 1/3 cup of beef mixture in the centre of half the pastry discs. Top with the remaining pastry discs and press edges together to seal. Place on the lined trays. Brush with egg.
  • Step 5 Preheat oven to 220°C. Bake in oven, swapping trays halfway through cooking, for 20 minutes or until golden. Serve.