Steak, Onion & Ale Pie with Flaky Pastry
Shortcrust Pastry
200g plain flour
100g butter
1 egg
Pinch salt
Cold water to bind
Method
Rub the flour and butter together until the mixture resembles fine crumbs.
Add the salt and egg.
Mix together and add cold water to bind. Wrap in cling and chill.
Roll out the pastry as thinly as you can and place in a pie tin, preferably with a loose bottom. Overlap the sides. Press the pastry into the sides gently and prick all over with a fork.
Place a sheet of foil in the middle and fill with baking beans or rice.
Bake at 180oc for about 20 minutes. Remove foil and beans and brush all over with egg yolk. Return to oven for 5 minutes.
Flaky Pastry
225g plain flour
150g butter
Pinch salt
Cold water to bind
Method
Wrap the butter in cling and place in freezer for 45 minutes.
Mix the salt and flour together and then grate the butter from frozen into the bowl.
Mix together then rub to breadcrumb consistency. Add cold water to bind, mix to a smooth dough, wrap in cling and chill.
Steak, Onion & Ale Filling
750g stewing steak
Plain flour to coat
Salt and freshly ground black pepper
4 tablespoons cooking oil
2 large onions, peeled and chopped
25g butter
2 sticks celery, chopped
1 teaspoon chopped fresh thyme
2 tablespoons tomato puree
250ml ale
250ml beef stock
20g brown sugar
Method
Toss the steak in some flour to coat and season with salt and pepper.
Heat 2 tablespoons of the oil in a large frying pan and when smoking hot add the steak – don’t overcrowd the pan.
Cook until sealed on both sides and transfer to a casserole dish.
Add half the ale, bring to the boil and scrape any stuck bits from the bottom of the frying pan. Add to beef and repeat with remaining beef and ale.
Heat the butter in the pan and add the onions and celery. Cook until golden. Add the tomato puree and cook out for a minute.
Add the stock and brown sugar and bring to the boil. Add to the beef, place a lid on and place in an 180oc oven for about 2 hours or until tender.
Check seasoning and cool.
To assemble –
1 large egg yolk
Place the beef in the shortcrust pastry crust. Brush the edges with some egg yolk.
Roll out the flaky pastry press on top. Trim the edges and make leaf shapes for the top with excess pastry (or Happy Father’s Day if you’ve got the time) or roll the pastry thinner and then do a lattice on top.
Brush with egg yolk all over and bake in an 180oc oven for 25 minutes or until golden and crisp on top.
