Steak and Guiness Pie

kah22

I plan to make Steak and Guinness Pie for myself and a friend tomorrow night
The filling I’m ok with, it’s the hat I’d like advice on
I plan to use puff pastry tucked in around the the top of the pie. But I’m wondering when should I put the cap on?
The filling will be slow cook this evening so it’s really just a matter of popping the topped pie into the oven for about 20 mins.
Is the cap something that should be placed on at the very last minute, considering it’s puff pastry and I’m thinking it might soak up the gravy, or can I put it on tomorrow evening and just pop it into the oven when ready


Kevin

bouicca21

I'd put it on later. I might even do what my mum did - cook the pastry separately and just put it on when serving. She said that was the way restaurants did it.

buildersdaughter

Your mum is right, that's how most restaurants do it, but I love that the pastry soaks up some of the gravy.
I put the filling in the pie dish, put it in a cold oven and heat up to 190. When it is at temperature, I quickly pop the pastry on, then usually cook for 25 mins - the pastry is quite forgiving.

kah22

Now that’s a good idea