Red Meat St Patricks Guniness stew pasties

Published on February 22nd, 2015 | by Gareth


St Patricks Day Guinness pasties

St Patricks Day is just over 3 weeks away, a national holiday for the Irish (since 1903) and a day when the rest of us pretend to be Irish just for the craic.

It’s a day for enjoying a pint or three of the black stuff, all soaked up with a bowl of Irish stew. Well, that’s fine in the Northern Hemisphere, where it’s still cold and miserable. But lets be honest, it’s a bit on the heavy side for summer time in Sydney. Too much of that fare and you’re sinking to the bottom of the Bondi sea pool.

A St Pats Day BBQ or picnic seems more befitting the weather. So, I made a Guinness stew filled pasties (pronounced  pas-tee not paste-ee). They’re still a tad on the heavy side, but they’re portable and good hot or cold. Pasties are also perfect for serving to your mates if you’re watching the rugby.

Prep time: 10-15 minutes
Cooking time 3-½ hrs.
Equipment: Saucepan, oven proof dish with a lid


  • 1 kg skirt/chuck or gravy beef
  • 2 carrots – peeled and diced
  • 1 onion – finely chopped
  • 2 Desiree potatoes – peeled and diced
  • 1 celery stick – finely chopped
  • 300ml Guinness draught stout
  • 350ml beef stock
  • 8 stems of fresh thyme
  • 1 bay leaf
  • Salt and pepper
  • Short crust pastry


  • Preheat the oven to 180 degrees.
  • Pan-fry the beef in small batches using a little vegetable oil. You want to caramelise the outside to add flavour.
  • Add the beef to the ovenproof pot
  • Put the onions, carrot ad celery into the pan and lightly brown. Add to the pot with the beef and season with salt and pepper.
  • Deglaze the pan with the Guinness; make sure you get all the brown sticky bit off. Then add to the pot with the beef and veg. Stir to ensure everything is evenly distributed.
  • Pour the beef stock into the oven dish and add the thyme and bay leaf.
  • Put the lid on the pot, cook in the oven for 2-3 hours or until the meat easily breaks apart.
  • Allow to cool (or serve as with veg if in the cold North).
  • Roll out the pastry, to the thickness f a dollar/pound coin. Using a side plate, cut pastry circles. Wet the edge half round (semi circle), this will help ensure a good seal when you close it up.
  • Add 2 -3 spoonful’s of the stew and bring both sides together. Press to make a seal, then crimp between your thumb and fingers
Making St Patricks Guinness pasties

2-3 spoonfuls of beef & Guinness stew onto the pastry rounds

Crimping St Patricks Guinness pasties

Crimp and seal to stop the juices running out

  • Brush with milk or egg and bake until golden brown for 25 minutes.
  • Serve hot or cold with a cold Guinness.
St Patricks pasties with Guinness

Wash down with a pint of the black stuff!

About the Author

Englishman in Sydney loves a whisky, pies and all things savoury. Digital Marketer by day, cook the rest of the time. Amateur writer, photographer & aspiring anthropologists.

2 Responses to St Patricks Day Guinness pasties

  1. John I craster. says:

    I love Guinness. I drink it every day.

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