Hairy Bikers Steak And Ale Pie Recipes
STEAK AND MUSHROOM PIES RECIPE
Enjoy this classic recipe, which tops a mouth-watering filling of juicy steak and mushrooms with crusty puff pastry
Provided by GoodtoKnow
Yield Serves:
Number Of Ingredients 10
Steps:
- Preheat the oven to 170°C (325°F, gas mark 3). Heat half the oil in frying pan and fry braising steak, in batches, over a high heat until browned. Transfer to a casserole dish.
- Add the onion to the pan and fry for 5-6 mins then stir in the flour and cook for a further minute. Pour in the stock and Worcestershire sauce and bring to the boil then pour over the beef. Add the bay leaf and season with salt and freshly ground black pepper. Cover and cook in the oven for 1 hr 30 mins.
- Heat the rest of the oil in a clean frying pan and fry the mushrooms for 1-2 mins until browned. Add to the casserole and cook for a further 20-30 mins.
- Roll out the pastry on a lightly floured surface and cut out four 13cm (5in) rounds. Place on a baking sheet, glaze with beaten egg and use the tip of a knife to lightly score a criss-cross pattern.
- When the casserole is cooked remove from oven and increase the temperature to 220°C (425°F, gas mark 7). Bake the pastry rounds for 10-15 mins until risen and golden. Split open each pastry round and spoon casserole over the base then top with lid.
Nutrition Facts : @context https
HAIRY BIKERS' STEAK AND ALE PIE RECIPE
The Hairy Bikers' steak and ale pie recipe is easy to follow dish with simple steps. Learn how to make a rich meaty pie filling and soft buttery pastry
Provided by Hairy Bikers
Categories Dinner
Time 1h40m
Yield Serves: 4-6
Number Of Ingredients 13
Steps:
- Preheat the oven to 220°C/428°F/Gas Mark 7.
- Pour flour into a bowl and season well. Coat the meat with the seasoned flour.
- Heat half the butter in a heated pan and add the meat. Sear all over until golden brown.
- Add the vegetables, herbs, ale and stock. Bring to a simmer, then cover with a lid and gently simmer for 1 hr. When cooked, season, add the remaining butter and pour into an ovenproof serving dish.
- Brush the edge of the dish with the beaten egg. Roll out the pastry using as little flour as possible and place over the dish. 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. Brush the pastry top thoroughly with the remaining beaten egg and place on a baking tray.
- Bake in the oven for 20-30 mins until the pastry is golden brown on top.
Nutrition Facts : @context https, Calories 923 Kcal, Sugar 6 g, Fat 54 g, Sodium 5.4 g, Protein 60 g, Carbohydrate 46 g
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- For the pie filling, put the beef and onions into a large, lidded saucepan and season with salt. Pour in enough water to cover the contents of the pan and bring to the boil.
- Meanwhile, for the pastry, tip the flour and salt into a bowl, and add the cubes of margarine and lard. Using your fingertips, rub the fat into the flour until the mixture has the texture of breadcrumbs, and no large lumps of fat remain.
- Once the meat has been cooking for two hours, preheat the oven to 200C/400F/Gas 6.
- When the meat is tender, remove the pan from the heat. Ladle some of the liquid from the meat into a jug to cool. Mix together the gravy granules and meat extract, and gradually add to the cooled liquid, mixing in thoroughly.
- Remove the pastry from the fridge. Cut a small amount of pastry and roll it out on a lightly floured work surface to a 3mm/⅛in thickness . Cut the pastry into thin strips.
- Strain the meat and onions, reserving the sauce. Spread the meat and onions in an even layer in the base of the dish. Layer the potatoes on top of the meat and onions.
- Roll the remaining pastry out on a floured work surface to a 3mm/⅛in thickness, and cut to the size of the pie dish. Brush the strips of pastry on the rim of the dish with beaten egg, and place the pastry lid on top.
- Cook in the preheated oven for 50–60 minutes, or until the pastry is golden-brown and the filling is bubbling inside.
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