Ingredients
(Serves 10)
For the suet pastry
500g self-raising flour
250g suet
Salt
1tsp baking powder
Water
For the pie filling
1kg of rump of chuck steak
300g trimmed ox or veal kidney
60-80g beef dripping
200g lightly browned onions
300ml Guinness or stout
275g baby button mushrooms
1 bouquet garni
600ml beef stock
Salt and pepper
Method
To make the suet pastry, mix the dry ingredients together and bind together with water - about 120ml. Line 10 darioles with clingfilm. Roll out the pastry 3-4mm thick. Cut out and line the darioles but reserve some pastry for the lids.
Seal off the meats in dripping. Fry-off the onion and add to the meats. Add the stout, stock and bouquet garni. Season, add mushrooms and simmer for two hours.
Drain the meat. Reduce cooking liquid by half. Fill the puddings with meat, mushrooms and reduced Guinness sauce. Cover the puddings with pastry lids and seal well. Cover lids with clingfilm. Steam or stand in bain-marie for at least one hour. (Marcus Wareing actually puts the darioles in vacuum packs and cooks the puddings sous-vide.)
Turn out the puddings and remove film. Serve with extra gravy, such as a veal and chicken stock reduction flavoured with Guinness.