So awesome. Three types of stout went into these!
The most delicious pasties around.
So we did make these up as we went along, but roughly the process was…
- 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.
- Make a sour-cream based semi-short pastry, about 3-4 cups of flour worth.
- 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.
- Eat remaining meat off the lamb shanks in a way reminiscent of Neanderthals.
- 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.
- Steam carrots, swede, fennel, turnip until cooked. Transfer to a bowl and then season and butter to taste.
- Shred pressure cooked lamb and potatoes muscle strands are broken down.
- Eat remaining meat of any remaining lamb shanks. Test all products thoroughly.
- Assemble pasties.
- Bake at 180C until delicious.
Categories: Australia, Life and Daily Interest, Northern Territory, Planning
Tags: alice springs, amazing, cooking, food, lamb, pasties, recipes, YUPI Day Out
The Graceful Cyclists 
Have you got a recipe?
Not entirely, we made it up on the fly. I will try to run out a summary though.
Good. I could feature it on the cooking blog that I’m about to start.
Um, save one for me, and if there is any stout left over perhaps we could drink as toast to Drunken Pasties! 😉
There are two left if you can drop through today! If not I’ll give people enough notice to get to Alice next time.
🙂
Reblogged this on Caitlicious Cooking and commented:
These take many hours to cook, but believe me. They are worth every second!