Classic Irish Stew Pie
This classic Irish stew pie features rich, hearty stew encased in flaky puff pastry topped with black sesame seeds for a nutty flavor and crunchy finish.
Equipment
- 4 pie tins
- 1 fine-mesh strainer
- 1 small bowl
Ingredients
- 1 package puff pastry
- 30 oz Irish stew drained of excess liquid
- canola oil spray
- 1/4 tsp garlic powder
- 1 large egg beaten with 2 tsp water
- 1/2 tsp black pepper
- 1/2 tsp sea salt flakes Maldon preferred
- 3 tbsp black sesame seeds
Instructions
- Preheat oven to 350°F (180°C). Thoroughly drain the Irish stew using a fine-mesh strainer to remove excess liquid.
- Whisk together the egg and 2 teaspoons of water in a small bowl to create an egg wash.
- In another small bowl, mix the garlic powder, sea salt flakes, and black pepper.
- Lightly spray pie tins with canola oil to prevent sticking.
- Let puff pastry sit at room temperature for 2-3 minutes, then cut into pieces sized for your pie tins for bases and tops.
- Press pastry bases gently into the oiled tins, fitting them to the bottom and sides without stretching.
- Divide the drained stew evenly among the pie tins, filling each about halfway.
- Brush the rim of each pastry base with some egg wash to help seal the edges.
- Place pastry tops over the filled pies and press edges firmly to seal.
- Brush the tops generously with remaining egg wash for a glossy finish.
- Sprinkle black sesame seeds evenly on the pastry tops, pressing gently to adhere.
- Cut 2-3 small slits in the center of each top to allow steam to escape.
- Bake pies at 350°F (180°C) for 40 minutes until pastry is golden and puffed.
Notes
- Drain stew well to avoid soggy crust.
- Use black sesame seeds for nutty flavor contrast.
- Rest puff pastry briefly before use for easier handling.
- Seal edges well to prevent filling leakage.