Puff Pastry Dough
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon table salt
- 2 sticks butter frozen (1 cup), divided
- 5–6 tablespoons ice water
Pot Pie Filling
- 2 1/2 pounds chuck roast, cut into large 2 inch pieces
- 1 cup all purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
- 1 stick butter (1/2 cup), divided
- 1/2 pound onion, cut into large chunks
- 1/2 pound button mushrooms, cut into bite-sized pieces
- 2 tablespoons minced garlic
- 2 cups oatmeal stout
- 2 cups Espresso coffee or strong brewed coffee
- 1 quart chicken or vegetable stock but not beef stock unless using home made
- 1 pound carrots, cut into bite-sized pieces
- 1/2 pound fresh green beans, trimmed and cut in half
- 1 pound parsnips, cut into bite-sized pieces
- 1 pound new red potatoes, peeled and cut into bite sized pieces
- 2 tablespoons Worcestershire sauce
- 1 ounce bakers bittersweet chocolate
- Salt and pepper to taste
- 1 egg with 1 tablespoon water
- 1 teaspoon Demerara sugar