IRISH IDEAS RECIPES

Steps:

• "1. Cut the butter into 1 inch cubes and place in freezer. 2. Prepare an ice water bath with 3 cups water and 1 cup ice. 3. Place the flour and salt in a big bowl and whisk together. 4. Add the butter cubes to the flour mixture and toss to coat. 5. Using a pastry blender, cut the butter into the flour until you have pea sized pieces. 6. Add the water a little at a time and use a spatula to into the dough. It should look shaggy at this time. 7. Shape the dough into a flattened rectangle and roll out on a lightly floured surface. 8. Fold the two ends into the center then the other so they overlap. 9. Turn the dough 90 degrees and roll out again. Repeat folding technique. 10. Wrap the dough in plastic wrap and refrigerate for at least an hour but ideally overnight. 11. Lightly flour a work surface and place rested dough on it. Roll into a large rectangle. Repeat folding process, wrap in plastic and refrigerate again. 12. Cut the butter into 1 inch cubes and place into freezer. 13. Prepare an ice water bath with 3 cups water and 1 cup ice. 14. Place the flour and salt in a big bowl and whisk together. 15. Add the butter cubes and toss to coat. 16. Cut the butter into flour mixture until you have pea size dpieces. 17. Sprinkle about half a cup of the ice water over the flour/butter mixture. 18. Use a spatula to work the water into the flour mixture. 19. Squeeze the dough together and shape into a flattened rectangle, wrap it in plastic wrap and refrigerate overnight. 20. Tie herbs together with kitchen twine. 21. Season beef with salt and pepper. 22. In a dutch oven, heat 1 tbsp of oil over medium high heat. 23. Add the beef to the dutch over and sear until lightly browned. 24. Add carrot and onion halves, and lightly brown. 25. Stir in garlic and stir until fragrant. 26. Place garlic, onion and carrots into a slow cooker. 27. Add beef stock, coffee, chocolate, Guinness, herbs, steak sauce, fish sauce, soy sauce, and worcestershire sauce to the slow cooker. 28. Cut beef into 1 inch pieces and transfer to mixing bowl. 29. Add flour and stir until beef is coated. Then add to slow cooker. 30. Cook on low for 8 hours. 31. Remove carrots, onions, and herbs and discard. 32. Place stew in a large pot and heat over medium heat. 33. Whisk together cornstarch and 1/4 cup cold beef stock. Stir into the stew. cook until sauce thickens. 34. Meanwhile, toss the diced carrots in oil, salt and pepper. Roast for 20-25 minutes at 350F. 35. Blanch the peats in a medium pot of boiling water. Boil for 1 minute, drain and immerse them immediately in an ice bath. drain. 36. Stir carrots and peas into stew. 37. Allow stew to cool completely. 38. Peel and cube the sweet potatoes. 39. Place in a large pot and cover with water. 40. Heat on medium high until water boils. 41. Reduce heat and simmer for 10-15 minutes. 42. Drain potatoes and place back into the pot. 43. Mash sweet potatoes. Mix in butter, honey, salt and pepper. 44. Place a baking sheet in the oven and preheat to 425. 45. Lightly grease muffin tin and set aside. 46. Roll the pie base out to 1/4 inch thickness. 47. Place rolled out dough in fridge for 30 minutes. 48. Repeat 46 and 47 with the topping puff. 49. Remove chilled pie base and cut into 4-inch rounds. Press each round into muffin tin allowing overhang. Use a fork to prick all over the bottom and sides of the pie crust. 50. Line the pie crusts with foil and fill with a weighted item. 51. Place pie tins on top of the baking sheet and bake for 20 minutes or until set. 52. Remove the pie weights and foil from the tin. 53. Allow the crust to cool for 2-3 minutes. 54. Whisk together egg white and water. Reserve egg yolk for later. 55. Coat the bottom and sides of the crust with a layer of egg white glaze. 56. Place the pies back in the oven for 3-5 more minutes. 57. Remove crusts and allow to cool completely. 58. Reduce oven to 350F. 59. Once crusts are cool, place a dollop of sweet potato on the bottom. 60. Place the stew on top. Look Down!"