Guinness team up with Piebury Corner to celebrate British Pie Week 2015
THERE'S nothing better than a pint of Guinness and a delicious pie, and now you can have both all baked into one delicious treat.
Guinness have collaborated with Piebury Corner for British Pie Week
Guinness has partnered with London’s Piebury Corner to create two new pies inspired by the first new beers from The Brewers Project, Dublin Porter and West Indies Porter, to celebrate British Pie Week.
The 'Dublin Porter Coddle Pie' and the 'West Indies Porter Jerk Chicken Pie' are available at Piebury Corner all this week.
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.
Paul Campbell, co-owner of Piebury Corner said: "At Piebury Corner, we're really passionate about providing quality food and are always looking at doing something new and interesting.
"We're excited to be collaborating with Guinness; especially given its latest brewing project, which is all about exploring new recipes and reinterpreting old ones. The two porters are really great ingredients - perfect for the new pie creations!"
Guinness and Piebury Corner have created two brand new recipes
Piebury Corner are getting into the spirit of British Pie Week
To celebrate the collaboration, pie and porter lovers are in for a treat as they can enjoy the ‘Dublin Porter Coddle Pie’ or the ‘West Indies Porter Jerk Chicken Pie’, along with some sides and one of Guinness’ new beers that inspired them for only £8. All they need to do is show that they follow @GuinnessGB on Twitter when ordering.
Guinness Dublin Porter and West Indies Porter are reinterpretations of original recipes from the centuries old brewers' diaries of St. James's Gate.
The beers are the first to come from The Brewers Project, which sees brewers given license to explore new recipes, reinterpret old ones and collaborate freely to bring exciting beers to life.
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THE ‘DUBLIN PORTER CODDLE PIE’
Serves: 4-6
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
The Dublin Porter Coddle Pie pays homage to the traditional Dublin stew
Method for the 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.