Steak and Ale Pie

Steak and Ale Pie

Good meat, good beer and good pastry – this steak and ale pie is definitely a winner.
serves imageServes - 6
difficulty imageDifficulty - not too tricky

Ingredients

For the pastry

  • 225g/1.5 cups plain flour, plus extra for rolling out
  • 1 tsp salt
  • 8 tbsp/1 stick butter 
  • 150ml/5fl. oz water
  • 1 egg yolk, beaten, to glaze

For the filling

  • 600g/21 oz braising steak, cut into thick pieces
  • 1 tbsp plain flour
  • 300ml/10fl. oz brown ale
  • 1 onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 sticks celery, roughly chopped
  • 300ml/10fl. oz beef stock
  • 400g/4 cups white mushrooms, halved or cut into quarters 
  • knob of butter
  • salt, to taste 
Method
  •  For the pastry, mix the flour, salt, butter and water into a large mixing bowl until it becomes a rough dough.
  • Gather the dough in the bowl, then turn it onto a work surface. Squash the dough into a fat, flat sausage, without kneading. Wrap in cling film then chill it in the fridge for 15 minutes.
  • Lightly flour the work surface and the pastry.
  • Roll out the pastry in one direction until it’s 1cm thick and three times as long as it is wide.
  • Turn the dough so that its open edge is facing the right, like a book. Press the edges of the pastry together using your rolling pin.
  • Roll out and fold the pastry once again, repeating this for about four times to make a smooth dough. If the pastry feels greasy at any point, or starts to spring back as you roll, then cover and chill it for 10 minutes again before continuing. 
  • Meanwhile, lightly flour the steak chunks, add salt to taste and start braising them in your Whatever Pan. Cook for about 10 minutes.
  • Add 150 ml of brown ale and cook until golden-brown. Set aside.
  • Fry the onion, carrots, and celery. Pour in the stock and brown ale. Add the mushrooms. 
  • Bring to the boil, cover and simmer for 1–1½ hours until the beef is tender, and the sauce has thickened. Set aside to cool.
  • To make the pie, preheat the oven to 200°C/390°F. Flour the work surface, then roll out the pastry to 6mm/0.22in thickness and wide enough to cover your Whatever Pan. Make sure you have 1 part to layer the Whatever Pan and 1 part to cover the mixture.
  • Butter the Whatever Pan and place your pastry inside it. Add the beef mixture and cover with the layer of pastry.
  • Brush the top with a little egg yolk and place in the oven for 10 minutes.
 

Ingredients

For the pastry

  • 225g/1.5 cups plain flour, plus extra for rolling out
  • 1 tsp salt
  • 8 tbsp/1 stick butter 
  • 150ml/5fl. oz water
  • 1 egg yolk, beaten, to glaze

For the filling

  • 600g/21 oz braising steak, cut into thick pieces
  • 1 tbsp plain flour
  • 300ml/10fl. oz brown ale
  • 1 onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 sticks celery, roughly chopped
  • 300ml/10fl. oz beef stock
  • 400g/4 cups white mushrooms, halved or cut into quarters 
  • knob of butter
  • salt, to taste 
Method
  •  For the pastry, mix the flour, salt, butter and water into a large mixing bowl until it becomes a rough dough.
  • Gather the dough in the bowl, then turn it onto a work surface. Squash the dough into a fat, flat sausage, without kneading. Wrap in cling film then chill it in the fridge for 15 minutes.
  • Lightly flour the work surface and the pastry.
  • Roll out the pastry in one direction until it’s 1cm thick and three times as long as it is wide.
  • Turn the dough so that its open edge is facing the right, like a book. Press the edges of the pastry together using your rolling pin.
  • Roll out and fold the pastry once again, repeating this for about four times to make a smooth dough. If the pastry feels greasy at any point, or starts to spring back as you roll, then cover and chill it for 10 minutes again before continuing. 
  • Meanwhile, lightly flour the steak chunks, add salt to taste and start braising them in your Whatever Pan. Cook for about 10 minutes.
  • Add 150 ml of brown ale and cook until golden-brown. Set aside.
  • Fry the onion, carrots, and celery. Pour in the stock and brown ale. Add the mushrooms. 
  • Bring to the boil, cover and simmer for 1–1½ hours until the beef is tender, and the sauce has thickened. Set aside to cool.
  • To make the pie, preheat the oven to 200°C/390°F. Flour the work surface, then roll out the pastry to 6mm/0.22in thickness and wide enough to cover your Whatever Pan. Make sure you have 1 part to layer the Whatever Pan and 1 part to cover the mixture.
  • Butter the Whatever Pan and place your pastry inside it. Add the beef mixture and cover with the layer of pastry.
  • Brush the top with a little egg yolk and place in the oven for 10 minutes.
 

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