steak and ale pie

(Keeping the flour and bowl cold will help you to get a better result later and create nice separate layers or pastry.). Preheat the oven to 220°C/428°F/Gas Mark 7. Add the onions and carrots to the pan and cook on a low heat for 5 mins. Good meat, good beer and good pastry – it’s clear why this steak and ale pie is a winner. This can be done in the oven on a low heat or in the microwave for quickness. This recipe makes one large pie, which will feed around 4 to 6 people, depending on how hungry everyone is! The perfect steak and ale pie The perfect Scottish pie must have a thick, dark gravy. For the filling, mix the beef with the flour and some salt and pepper. Using a round-bladed knife, stir it into the bowl until each piece is well coated with flour. Bring to a simmer, then cover with a lid and gently simmer for 1 hr. Bake for 20 mins, remove, brush again with yolk, scatter with sea salt and bake for 20-25 mins until golden. Reheat thoroughly before serving again.
Heat half the butter in a heated pan and add the meat. Heat a tablespoon of the oil in a large heatproof casserole up to a medium heat, then add half the beef, shaking off the excess flour and keeping the chunks well spaced so they fry rather than sweat. Press the edges of the pastry together using the rolling pin. This Hairy Bikers' steak and ale pie is really easy to follow and delicious too! delicious recipe ideas from the Hairy Bikers. Photograph: Felicity Cloake Photograph: Felicity Cloake Ale is obviously non-negotiable, though many recipes, … Season generously and bring to a simmer. In the same pan, brown the beef well in batches for 5-8 mins, adding a drizzle more oil if you need to, then set aside. Use a sharp knife to cut the pastry to fit the top of the dish – if it’s too big it doesn’t matter. Brush the edges with egg yolk. Pour in the stock and brown ale, then add the tomato purée and balsamic vinegar. You want the filling to be slightly higher than the rim of the dish. Trim the edges, crimp together, then re-roll the trimmings and cut into decorative shapes, such as leaves. Melt the butter in a large frying pan, then add the mushrooms. Love this recipe? Turn the dough so that its open edge is facing to the right, like a book. Make a hole in the centre of the pie with a knife, and put it on the hot baking tray. Leftover pie can be stored in an airtight container in the fridge for up to 2 days. If you’ve got more time on your hands, we recommend you make your own puff pastry from scratch. Don’t forget the mashed potato and greens to serve. Tip in the beef mixture.

Brush the edge of the pie dish with a little water or beaten egg. Press down gently to seal. Will Christmas markets go ahead this year? Add the final spoon of oil to the pan and heat gently. Discover the secret ingredients that take the humble steak and ale pie to new levels. Roll out and fold the pastry again, repeating this four times in all to make a smooth dough, with buttery streaks here and there. Add the onions and carrots to the pan and cook on a low heat for 5 mins. Fold the bottom third of the pastry up, then the top third down, to make a block about 15x15cm/6x6in. Straighten up the sides using your hands now and again, and try to keep the top and bottom edges as square as possible. Pie fillings need to be cold before putting the pastry on top otherwise it can get steamy and make the pastry melt or go soggy. Can be made up to two days ahead and kept chilled in the fridge – the pie will be better if the filling is fridge-cold when added. Squash the dough into a fat, flat sausage, without kneading. Meanwhile, cut the butter into small cubes. Pinch the edges of the dish so that the pastry will stick to it and trim off any remaining pieces of pastry from around the edge. Season with salt and freshly ground black pepper, then fry over a high heat for 5 minutes, or until golden-brown. Chill the finished pastry for an hour, or ideally overnight, before using. Flour the work surface, then roll out the pastry to the thickness of two £1 coins and wide enough to cover a family-size pie dish with some excess. This Hairy Bikers’ steak and ale pie recipe is a classic dish for the whole family. Heat the oven to 160C/140C fan/gas 3. When is the best time to do Christmas food shopping? Roll out the pastry using as little flour as possible and place over the dish. Cut a couple of slits in the top of the pie to release steam. Hawksmoor recipe steak and ale pie. Roll out the remaining pastry to a thick round, big enough to cover the pie, then lift onto the pie dish.

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