Print
cheddar stout pastry crust

Laureen's Cheddar Stout Crust to Top an Irish Stew



Laureen's Cheddar Stout Crust is a delicious topping over a Classic Irish Stew or cut the pastry into Valerie's Cocktail Crackers: easy cheesy peasy!
Course Pastry
Cuisine Canadian Irish
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author Valerie Lugonja via Laureen King

Ingredients

  • 1 2/3 cup all purpose flour , plus more for dusting
  • 3/4 teaspoon salt
  • 1/2 cup cold butter , cut into cubes
  • 3/4 cup or 3-4 ounces cold Irish Cheddar Cheese , grated
  • 6-7 tablespoons Stout beer
  • 1 large egg , lightly beaten

Instructions

  1. Weigh flour and salt into TM bowl with butter and cheese; pulse for 1 second 2 times on Turbo
  2. until pastry flour is a coarse meal with pea sized bits of butter
  3. Set timer for 10 seconds and speed at 3.5: drizzle 6 tablespoons of beer through hole in lid until ingredients clump into a ball (add another tablespoon of beer, if needed)
  4. Form into pastry disc; wrap dough in plastic and refrigerate one hour or overnight

Rolling the Pastry

  1. Flatten the disc; divide into 4 equal portions
  2. Roll to 1/8 inch, one at a time, on lightly floured surface in rustic shape; size should cover individual oven proof bowls and enable a sizeable overhang
  3. Remove stew from oven; ncrease temperature to 375F
  4. Ladle into individual oven proof bowls; center pastry over each and lay without securing, ensuring generous rustic overhang
  5. Cut vents in top; brush with egg wash
  6. Bake until crisp and golden, 35-40 minutes; rest 10 minutes before serving

Recipe Notes

Best placed on individual bowls as the crust is delicious and if served over a large skillet, there likely would not be enough crust for each to enjoy with their stew: it is delicious!
Crackers
When making crackers, brush with egg, sprinkle with a finishing salt and bake for 15 minutes or until golden.