Open the oyster just before serving, and place on a plate beside your Beef and Guinness Pie.


  • 700 g cheek of beef
  • 2 (or one large onion) onions (peeled and chopped)
  • 3-4 pints of guinness
  • 4 carrots (peeled and chopped)
  • 18 pearl onions (trimmed)
  • 150 g celeriac (peeled and diced)
  • 2 cloves of garlic (chopped)
  • 2 sprigs of thyme
  • 2 sprigs of rosemary
  • 50 g plain flour (seasoned)
  • 30 ml olive oil
  • salt and pepper to taste
  • 6 fresh oysters
  • for the puff pastry:
  • 500 g plain flour
  • 200 ml water
  • 1 tsp salt
  • 25 ml white wine vinegar or lemon juice
  • 50 g melted butter
  • 400 g chilled butter
  • 1 beaten egg


  • Preheat the oven to 180°C/Gas 4.
  • Trim the beef cheeks and place them with the carrots, celeriac, garlic, bay leaves, thyme and rosemary in a dish and pour over enough Guinness to cover.
  • Cover and leave in the fridge to marinate for between 2-12 hours, or overnight.
  • Remove from the fridge, drain the meat and pat with kitchen roll to remove excess moisture.
  • Dust the beef cheeks with the seasoned flour, and heat the oil in a frying pan and sear each piece of beef in batches until golden on all sides.
  • Bring the Guinness to the boil in a saucepan.
  • Put the celeriac, carrots and onion in a roasting tray and place the seared beef cheeks on top.
  • Cover with the reduced Guinness, add the pearl onions and celeriac, cover with the tin foil. Roast in the oven at 130C for 3 hours.
  • Once cooked, remove from the oven and let it cool in the cooking juices.
  • Remove the meat from the dish and strain the liquid into a saucepan.
  • Reduce the liquid into a sauce and check for seasoning.
  • For the Pastry:
  • Sieve the flour into a bowl with the salt.
  • Stir in the water, vinegar and melted butter.
  • Mix until it forms a soft ball and then wrap in clingfilm and refrigerate for 30 minutes.
  • Remove the pastry from the clingfilm, flour the counter and roll the dough into a large square shape.
  • Place the slab of butter in the centre and fold the pastry over the butter completely, wrap in clingfilm and leave to chill for 20 minutes.
  • Roll the pastry into a narrow rectangle shape about half an inch thick.
  • Fold one corner over to about one third of the length and then fold the remaining pastry over that, wrap and refrigerate again for 20 minutes.
  • Repeat this process at least six times.
  • The more the pastry is folded and the butter spread throughout the dough the lighter it will be.
  • After final rolling leave in the fridge for at least 30 minutes before using it for your pies.
  • To Assemble:
  • Divide the beef into individual 6-inch oven-proof dishes and place the puff pastry on top.
  • Add some of the pre-cooked carrots, pearl onions and celeriac and then place your chilled puff pastry on top into the individual 6-inch oven-proof dishes.
  • Brush the sides of the dishes with a little of the beaten egg.
  • Cut a round of puff pastry big enough to cover each dish and trim off the excess.
  • Brush the pastry with the remaining beaten egg and place on a baking tray.
  • Bake in a pre-heated oven at 200C until the pastry is golden.
  • Open the oyster just before serving, and place on a plate beside your Beef and Guinness Pie.

More by Amanda Brunker:

Find recipes by keyword:

mains entertaining the restaurant