So awesome. Three types of stout went into these!
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.