Beef Stilton And Ale Pie Recipes

BEEF, GUINNESS AND STILTON PIE

Steps:

• Put the seasoned flour in a large bowl or bag. Add the beef and coat it well. Heat 1 tablespoon oil in a large pan and cook the beef in 2 batches for 3-4 minutes until browned all over.
• Transfer it to a casserole dish. Preheat the oven to or 160°C (150 fan) Add the onion and garlic and another tablespoon of the oil to the pan and cook them for 5 minutes until softened.
• Pour in the Guinness and stock. Bring to the boil and add the sugar, salt, Worcestershire sauce, dried herbs and bay leaf. Stir well and then pour over the meat.
• Cover and cook in the oven for two hours. Add the button mushrooms for the last 30 minutes of cooking. Remove from the oven and leave to cool.
• Preheat the oven to 200°C (180 fan) Roll out the pastry on a lightly-floured surface to at least 5cm (2in) larger than the top of a pudding or pie dish. Cut out a circle, and then score it. Spoon the meat mixture into the bowl and add pieces of Stilton. Wet around the top of the dish, place a collar of pastry around, made from trimmings, and then put on the lid. Seal the edges well; tuck the excess pastry under the rim.
• Glaze with beaten egg. Place on a baking sheet, below the centre of the oven, and bake for 45-50 minutes, until the pastry is golden.

BEEF, STILTON AND ALE PIE

Steps:

• Add 3 tbsp olive oil to large heavy bottomed saucepan over a medium high heat. Add the braising steak and oxtail to the pan and turn occasionally until the meat is browned. Remove the meat and any juices from the pan and set aside while you cook the vegetables.
• Add 2 tbsp olive oil to the same pan and add the sliced onions, carrots, leeks and chestnut mushrooms. Sweat down for about 5 - 10 mins, or until the vegetables have softened, stirring regularly.
• Add the garlic cloves and 1 tsp of salt and cook for a further 2 minutes before adding the meat and juices back to the pan with the plain flour. Stir until the flour is combined and cook for a further two minutes to cook out the flour.
• Add the bay leaves, thyme leaves, dried mushrooms, tomato purée, mustard powder, balsamic vinegar, Worcestershire sauce, Marmite, stock, ale and a good grind of black pepper. Stir to make sure everything is combined.
• Cover with a lid and cook on a medium-low heat for at least four hours, or until the meat is falling off the bones and the sauce has reduced by half. Make sure you stir occasionally so that the mixture doesn't stick to the bottom of the pan.
• Taste and adjust the seasoning as needed. Remove the bay leaves and the oxtail bones, shred any of the meat from the bones and add the meat back to the pan.
• Crumble the blue cheese and add to the pan with the butter. Turn off the heat.
• Preheat the oven to 200C/180C Fan/Gas mark 6.
• Add the filling into a pie or casserole dish. Or you can divide the mixture into individual ramekins if you're making mini pies.
• Brush the beaten egg around the edges of the dish. Unwrap your puff pastry sheet and drape over the the top of the dish, trimming off any excess pastry from around the edges. You can use any leftover pastry for decoration. Brush the top of the pie with the rest of the beaten egg and make a small hole in the middle of the pie to allow any steam to escape.
• Bake the pie in the oven for 30-40 minutes, or until the top is evenly golden brown. If you're cooking individual pies you might want to give them slightly less time in the oven. Leave the pie to stand for a few minutes before you serve it. This would go great with creamy mash and some buttered winter greens.

BEEF ALE AND STILTON PIE

Steps:

• Put the porter ale, beef, garlic, thyme and peppercorns into a bowl.
• Cover with cling film and leave to marinate in the fridge for at least 3 hours, but preferably overnight.
• Remove the beef from the marinade, pat dry with kitchen paper and dredge in the seasoned flour.
• Strain the marinade through a fine sieve into a clean bowl and set aside.
• *Note: you only want the liquid so throw away all the other bits (peppercorns and thyme etc).
• Heat the oil and one tablespoon of the butter in a flameproof casserole and fry the beef in small batches for 2-3 minutes each time, or until browned all over.
• Once the meat is browned, remove from the casserole dish and set aside.
• Return the casserole dish to the heat and fry the mushrooms and onions for about 5 minutes, or until softened.
• Add the tomato puree, and cook for a minute before adding the Worcestershire sauce and redcurrant jelly.
• Now return the beef and the reserved marinating liquid to the casserole and add the beef stock.
• Cover with a lid and gently simmer for about 2½ hours, or until the beef is nice and tender.
• When the beef is lovely and tender, strain off half of the cooking liquid from the casserole dish and set aside to make the gravy for serving.
• Remove from the heat and crumble the Stilton into the casserole and stir until nicely melted.
• Season, to taste, with salt and freshly ground black pepper and set aside to cool right down.
• While that's happening you can preheat your oven and get the pastry at the ready!
• Roll out the puff pastry to a thickness of about 3 quarters of an inch and cut large enough to cover your pie dish.
• My dish was about 10 inches by 7 inches.
• Line the edge of your pie dish with a strip of pastry like in the picture.
• I'm not good with pastry but whatever it tastes okay and that's all that matters, isn't it?!
• Brush the edges of the pastry with some of the beaten egg and lay over the pie dish.
• Crimp the pastry all around the edge to seal, then trim off any excess pastry.
• Make a small hole in the middle of the pie top so that the steam can escape whilst cooking. Brush all over some of the beaten egg.
• Put the pie into the oven to bake for about 25-30 minutes, or until the pastry is crisp and golden and the filling is piping hot.
• Put the reserved cooking liquid into a small saucepan and simmer for about 10 minutes, or until reduced to a gravy consistency.
• Stir in a knob of butter until melted, and the sauce is smooth and glossy.
• Keep it warm until needed.
• When the pie is cooked serve with mashed potato and the gravy.

BRITISH OPEN TOP STEAK, ALE AND STILTON PUB STYLE PIES

Steps:

• Peel and chop the onions. Cut up the braising steak into small cubes.
• Heat some oil in a large and deep saucepan. Add the onions and sauté gently for about five minutes until soft.
• Add the meat and cook to seal.
• Add the flour and stir in to meat juices.
• Continue to cook to cook out the flour, adding the beer gradually to prevent sticking to the pan until all the beer has been added.
• Add beef stock cubes, salt and pepper to taste and stir until dissolved.
• Add water to thin down the gravy. The amount will vary according to how much juice has come out of the meat so add gradually until the right consistency is achieved.
• Add the English mustard and mix well.
• Once boiling reduce the heat, cover and simmer very gently for at least two hours.
• Allow to cool slightly.
• Pre-heat oven to 210C/425°F.
• Roll out the ready made shortcrust pastry and line 4 individual pie moulds with it - I used a Yorkshire pudding tin - the diameter of the moulds in the tin was 5" - or use individual aluminium pie containers.
• Line each pastry round with greaseproof paper and bake blind for about 5 - 10 minutes; using baking beans or heavy beans to keep the pastry flat.
• Remove the greaseproof paper and beans; divide the steak in ale mixture between the 4 pies.
• Mix the Stilton cheese into the ready-made and well seasoned mashed potato and pile on top of the steak and pastry bases.
• Place a knob of butter on top of each mashed potato topping and bake in the oven for about 10 - 15 minutes, or until the pastry is crisp and the potato and Stilton cheese topping is golden brown & bubbling.
• Serve with extra ale gravy if desired and seasonal vegetables - OR allow to cool, wrap and take on a picnic!
• You can prepare and part cook your Steak and Ale Pie on the one day and then complete the cooking on the following day which will allow the flavours to come out even more.
• Suggested Ales: Theakson's Old Peculiar; Old Speckled Hen; Hobgoblin Strong Dark Ale; Hooky Dark.

BEEF AND STILTON PIE

Steps:

• Use the pastry to line a medium sized oven proof pie dish.
• For the pie filling, place the beef, garlic, thyme, peppercorns and ale into a bowl. Cover with cling film and leave to marinate in the fridge for at least 2-3 hours, but preferably overnight.
• Remove the beef from the marinade, pat dry with kitchen paper and dredge in the seasoned flour. Strain the marinade through a fine sieve into a clean bowl and set aside.
• Heat the oil and 1 tbsp of the butter in a flameproof casserole dish and fry the beef in small batches for 2-3 minutes each time, or until browned all over. Once the meat is browned, remove from the casserole dish and set aside.
• Return the casserole dish to the heat and fry the mushrooms and shallots for 4-5 minutes, or until softened.
• Return the beef and the reserved marinating liquid to the casserole and add the beef stock. Cover with a lid and gently simmer for 1½ hours, or until the beef is tender.
• Strain off half of the cooking liquid from the casserole dish and set aside to make gravy for serving.
• Crumble the Stilton into the casserole and stir until melted. Season, to taste, with salt and freshly ground black pepper and set aside to cool.
• Preheat the oven to 180C/350F/Gas 4.
• Put the pie filling into the pie shell and top with a layer of pastry. -Remember to cut slits in the top and crimp the edges together, then glaze with beaten egg.
• Cook for approx 40 mins until pastry is golden.
• Place the reserved cooking liquid into a clean pan and simmer for 8-10 minutes, or until reduced to a gravy consistency. Stir in the remaining tbsp of butter until melted, and the sauce is smooth and glossy. Keep warm.
• Serve the pie with the gravy and veg (celeriac mash goes well).

STEAK & BLUE CHEESE PIE

Steps:

• First, make the pastry. Put the flour, mustard powder, ½ tsp salt, the lard and butter in a food processor and pulse until combined. Add 1 egg and pulse again. Add 1 tbsp cold water, if needed, until it forms a short pastry. Knead quickly into a ball, then wrap and chill in the fridge for at least 30 mins. Can be made three days ahead or frozen for two months.
• Season the steak generously and toss with the flour and mustard powder. Heat half the oil in a large pan. Brown the meat in a few batches, adding more oil as you need to and making sure you don't overcrowd the pan. Turn the meat only when the underside has a nice dark crust. Transfer the chunks to a plate as you go.
• Add the bacon to the pan and fry until beginning to crisp. Tip in the carrots, onions and bay leaves and cook for another few mins until the veg is soft. Stir in the Worcestershire sauce and tomato purée for 1 min, scraping the tasty bits from the bottom of the pan, then add the stock, thyme and browned beef. Season, cover the pan and simmer gently for 2½ hrs, stirring now and again to prevent the sauce from sticking, until the beef is tender. Remove the lid for the last 30 mins to thicken the sauce. Alternatively, braise in the oven at 160C/140C fan/gas 3 for the same amount of time. Leave to cool. Can be chilled for up to three days, or frozen for two months.
• Transfer the beef to a pie dish and crumble the cheese over the top. Place the marrowbone in the centre, nestling it into the meat. Alternatively, use a pie funnel or piping nozzle. Roll out the pastry on a floured worktop until large enough to cover the pie and about ½cm thick. Brush the remaining beaten egg over the edges of the pie dish, drape the pastry over, trim the excess and pinch around the edge to seal. Cut a hole for the marrowbone or pie funnel to poke through, and brush the top all over with beaten egg. Use the pastry trimmings to decorate the pie however you like. Chill for about 30 mins while you heat the oven to 200C/180C fan/gas 6.
• If you have any beaten egg left, give the pie a final brush for extra glossiness. Bake for 45-50 mins until the pastry is deep golden.