Drunken Devonshire Pasties

So awesome. Three types of stout went into these!

The most delicious pasties around.

The most delicious pasties around.

So we did make these up as we went along, but roughly the process was…

  1. Slow cook 6 lamb shanks in a mix of Amber Ale and Stout for 4 hours. We used 1x Squires Amber Ale and 1/3 of a Kilkenny at this stage. We recommend testing the mix of beers prior to adding to the shanks.
  2. Make a sour-cream based semi-short pastry, about 3-4 cups of flour worth.
  3. Remove lamb meat from shank. Add remaining Kilkenny, 6 potatoes, and 1 bottle of dark stout (Paddy’stout from Ireland). Transfer mixture to a pressure cooked for 30 minutes.
  4. Eat remaining meat off the lamb shanks in a way reminiscent of Neanderthals.
  5. Cut pastry into four lots, roll each one out and layer as per puff pastry using olive oil and spices to layers. Return to fridge.
  6. Steam carrots, swede, fennel, turnip until cooked. Transfer to a bowl and then season and butter to taste.
  7. Shred pressure cooked lamb and potatoes muscle strands are broken down.
  8. Eat remaining meat of any remaining lamb shanks. Test all products thoroughly.
  9. Assemble pasties.
  10. Bake at 180C until delicious.

7 thoughts on “Drunken Devonshire Pasties

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s