Bf and Bayly Hazn Pi
I love hauling this pie to the table and seeing the looks on people’s aces. The slightly sweet, deep-golden crust, both aky and crunchy, is pretty enough, but then youcrack into it and out tumbles an avalanche o steamy bee and blue cheese. It’s a grander version o the handheld meat pies I ate growing up. I always ancied the onesflled with bee and Stilton, which complement each other quite well, but since I’ve been in the U.S., I’ve allen or the unk o Bayley Hazen, a antastic blue cheesemade by Jasper Hill Creamery in Vermont. A pint o stout and a salad o bitter greensare all you need alongside.
seves 6 8
for tH Bf filling
2 pounds boneless short ribs, cut into approximately 1- by 2-inch chunks1 tablespoon kosher salt ¼ cup all-purpose our ½ cup extra virgin olive oil2 heads garlic, cloves separated and peeled2 medium Spanish onions, halved lengthwise and thickly sliced2 tablespoons thyme leaves, chopped1½ tablespoons black peppercorns, coarsely crushed3 cups dry red wine3 cups Sticky Chicken Stock (see recipe, page 000)
for tH Sut dougH
1½ cups all-purpose our, plus extra or dusting 1½ cups “00” our 1 tablespoon baking powder 2 teaspoons kosher salt 1½ cups (about ¹⁄ ³pound) reshly ground suet, chilled About ¼ cup ice-cold water