In Singapore, we seldom get to eat beef pot pies at Irish pubs. It is not a culture for Singaporeans to eat the traditional beef pies at pubs, so maybe that is why most Irish pubs do not serve them. T and I went to Harry's bar, our occasional hang out place and decided to try their beef pie to compliment on our Guinness draught. The outer crust of the pie is made of puff pastry. The beef stew sauce is very well done. The sauce tasted very good when paired with the crust. I feel that the beef chunks can be cooked longer so that is softer. But T beg to differ. He said the beef is made just nice. He also commented that the beef must not be too tender otherwise it will just blend in with the crust. Overall, I feel that it is a nice dish to pair with our draught stout. I will be looking into baking one myself and posting it up soon.
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