Pub Pies Recipes

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BRITISH MEAT PIES



British Meat Pies image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Number Of Ingredients 0

Steps:

  • Brown 1/2 pound sausage in a skillet with 1/4 cup chopped onion and 1 each diced celery stalk and carrot. Add 1/2 cup mashed potatoes, and salt and pepper. Roll out a can of refrigerated biscuit dough and cut into twelve 3-inch rounds. Top each with a spoonful of meat filling and fold in half; pinch to seal and brush with a beaten egg. Make slits in the top and bake at 350 degrees F until golden, about 15 minutes.

PUB PIES



Pub Pies image

These are great to freeze. I sometimes break with tradition and use chicken but do make these around 3 times a year for ready made dinners.

Provided by Diana Adcock

Categories     Pork

Time 1h55m

Yield 10 serving(s)

Number Of Ingredients 18

1 large onion
2 teaspoons butter
1 garlic clove
1/4 cup brandy
2 lbs boneless lean pork butt
2 eggs
1/4 cup finely chopped parsley
1 1/2 teaspoons salt
1/2 teaspoon thyme
1/4 teaspoon ground allspice
1/8 teaspoon white pepper
1 teaspoon water
1 egg, beaten with the water
4 cups flour
1 teaspoon salt
1/2 cup butter
1/2 cup lard
1 egg

Steps:

  • Also need 10 straight sided, deep individual foil pans.
  • Preheat oven to 375°F.
  • In a skillet cook onion in the butter until browned.
  • Mix in garlic and brandy and continue cooking until most of the liquid has cooked away.
  • Using the fine blade of a food processor grind pork well-you should end up with 4 cups.
  • Add the onion mixture along with the eggs, parsley, salt, thyme, allspice and pepper; combine well.
  • Pastry: In a large bowl combine flour and salt.
  • Cut in butter and lard, continuing until mixture is crumbly and forms coarse crumbs.
  • Beat egg in a measuring cup, mix in cold water to make 2/3 cup.
  • Add egg mixture to flour mixture 2 tbsp at a time and mix with a fork.
  • Using your hands form into 2 balls, 1 large and 1 small (2 to 1 ratio) On a floured board roll out the larger ball of pastry to around 1/8 inch thick.
  • Cut into 5 inch circles and press them into the foil baking pans-the pans should be around 3 inches in diameter and 1 1/2 inches deep-Divide pork into the 10 lined pans.
  • Roll out remaining pastry and cut it into 3&1/2 inch circles, making a small hole in the center of each for venting.
  • Cover pork filling with top crusts, moistening edges and pressing them to seal.
  • Brush top with egg.
  • Place on a foil lined baking sheet and bake until well browned-around 1 1/2 hours.
  • Let stand for 5 minutes before serving or cool completely and freeze.

MCGUIRE'S STEAK AND MUSHROOM PIE



McGuire's Steak and Mushroom Pie image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 2 servings

Number Of Ingredients 13

8 ounces unsalted butter
2/3 cup all-purpose flour
1/2 cup diced onions
1/2 cup red wine
1/4 cup roasted garlic
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons ground black pepper
8 ounces crimini mushrooms, quartered
8 ounces portobello mushrooms, sliced 1/2-inch thick
2 tablespoons olive oil
2 pounds beef tenderloin, trimmed and cubed
4 sheets puff pastry

Steps:

  • Preheat the oven to 400 degrees F.
  • Melt the butter in a saucepan and whisk in the flour. Add the onions and cook over low heat until they are tender. Add veal stock, red wine, roasted garlic, garlic powder, salt and pepper. Turn up the heat and whisk until you reach a slow boil and all the lumps are gone. Add the mushrooms, reduce the heat, and simmer for 10 minutes. Heat a skillet, and then add the olive oil. Add the beef and cook until medium rare. Transfer the beef to a baking dish and cover with the mushroom gravy. Cover with the puff pastry sheets and bake until the pastry is golden brown.

SNICKERS BAR PIE RECIPE



Snickers Bar Pie Recipe image

Yield 10

Number Of Ingredients 9

1 1/2 cups graham cracker crumbs
1/3 cup butter (melted)
3 Tablespoons sugar
5 (1.86 ounce) Snickers bars (divided)
8 ounces whipped cream cheese spread
1/2 cup crunchy peanut butter
1 cup powdered sugar
1 (8 ounce) cool whip
1/8 cup chocolate syrup

Steps:

  • Combine the graham cracker crumbs, melted butter and sugar in a small bowl. Press into a 9 inch pie pan that has been sprayed lightly with non stick cooking spray.
  • Bake for 10 minutes at 350 degrees. Cool completely.
  • Chop the Snickers bars into bite sized chunks. Set aside.
  • In a mixing bowl combine the cream cheese, peanut butter and powdered sugar. Whisk all together until well blended.
  • Then stir in the cool whip and 3/4 of the snickers bars. Spoon the mixture into the graham cracker crust and spread around gently. Top with remaining Snickers chunks.
  • Refrigerate for 2-3 hours.
  • Drizzle chocolate syrup over the top before serving.

STEAK AND POTATO PIE



Steak and Potato Pie image

An English-style pub pie, made with red wine to make the beef very tender. You can use the recipe for two pies (make two batches of pastry) or make one pie and use the remainder for stew.

Provided by A Cake in the Park

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 18

2 ¾ cups all-purpose flour
1 teaspoon kosher salt
1 cup lard, chilled and cut into small pieces
½ cup ice water, or as needed
2 ½ tablespoons all-purpose flour
½ teaspoon dried thyme leaves
½ teaspoon paprika
⅛ teaspoon ground black pepper
⅛ teaspoon ground ginger
⅛ teaspoon ground allspice
1 ½ pounds boneless beef round steak, cut into 1-inch pieces
⅓ cup olive oil
2 cups chopped sweet onion
1 cup beef broth
¾ cup dry red wine
1 cup peeled and diced potatoes
1 cup sliced carrots
½ teaspoon dried thyme leaves

Steps:

  • Combine 2 3/4 cups flour and 1 teaspoon kosher salt in a large bowl. Cut lard into the flour mixture until it resembles coarse bread crumbs. Add ice water a tablespoon at a time, tossing to mix. Gather the dough into a ball, divide it in half, and wrap each piece in plastic wrap. Refrigerate the dough while you prepare the filling.
  • Mix together 2 1/2 tablespoons flour, 1/2 teaspoon dried thyme, paprika, pepper, ginger, and allspice in a bowl. Dredge the steak pieces in the seasoned flour and set aside.
  • Heat olive oil in a skillet over medium-high heat. Stir in beef cubes and onion; cook and stir until the onion has softened and turned translucent and the beef is browned on all sides, about 10 minutes. Pour in beef broth and red wine and simmer until sauce thickens, about 20 minutes.
  • Roll out one pastry crust on a lightly floured surface to fit a 10-inch pie plate. Place the crust in the pie plate, cover it loosely with plastic, and refrigerate. Roll out the top crust for the pie and set it aside.
  • Stir the potatoes and carrots into the beef mixture and simmer until tender, about 20 minutes. Remove the pan from the heat and allow it to cool slightly.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Transfer the beef mixture to the pastry-lined pie plate. Sprinkle with an additional 1/2 teaspoon of thyme, if desired; cover the pie with the top crust and crimp edges to seal. Cut vents in the crust or prick with a fork to allow steam to escape.
  • Bake in the preheated oven until the crust is golden and the filling is bubbly, about 30 minutes.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 44.1 g, Cholesterol 31.7 mg, Fat 17 g, Fiber 2.9 g, Protein 16.3 g, SaturatedFat 4.2 g, Sodium 377.5 mg, Sugar 2.8 g

PUB-STYLE STEAK & ALE PIE RECIPE - (3.5/5)



Pub-Style Steak & Ale Pie Recipe - (3.5/5) image

Provided by LRay

Number Of Ingredients 20

FILLING:
3 tablespoons water
1/2 teaspoon baking soda
3 pounds boneless beef short ribs, trimmed and cut into 3/4-inch chunks
1/2 teaspoon salt
1/2 teaspoon pepper
2 slices bacon, chopped
1 pound cremini mushroom, trimmed, halved if medium or quartered if large
1 1/2 cups beef broth
1 large onion, chopped
1 garlic clove, minced
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
3/4 cup beer
CRUST:
1 large egg, lightly beaten
1/4 cup sour cream, chilled
1 1/4 cups all-purpose flour, 6.25-ounces
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled

Steps:

  • Don't substitute bone-in short ribs; their yield is too variable. Instead, use a 4-pound chuck-eye roast, well trimmed of fat. Use a good-quality beef broth for this recipe; the test kitchen's favorite is "Better Than Bouillon Roasted Beef Base." If you don't have a deep-dish pie plate, use an 8x8-inch baking dish and roll the pie dough into a 10-inch square. We prefer pale and brown ales for this recipe. FILLING: Combine water and baking soda in large bowl. Add beef, salt, and pepper and toss to combine. Adjust oven rack to lower-middle position and heat oven to 350°F. Cook bacon in large Dutch oven over high heat, stirring occasionally, until partially rendered but not browned, about 3 minutes. Add mushrooms and 1/4 cup broth and stir to coat. Cover and cook, stirring occasionally, until mushrooms are reduced to about half their original volume, about 5 minutes. Add onion, garlic, and thyme and cook, uncovered, stirring occasionally, until onion is softened and fond begins to form on bottom of pot, 3 to 5 minutes. Sprinkle flour over mushroom mixture and stir until all flour is moistened. Cook, stirring occasionally, until fond is deep brown, 2 to 4 minutes. Stir in beer and remaining 1 1/4 cups broth, scraping up any browned bits. Stir in beef and bring to simmer, pressing as much beef as possible below surface of liquid. Cover pot tightly with aluminum foil, then lid; transfer to oven. Cook for 1 hour. Remove lid and discard foil. Stir filling, cover, return to oven, and continue to cook until beef is tender and liquid is thick enough to coat beef, 15 to 30 minutes longer. Transfer filling to deep-dish pie plate. Once cool, filling can be covered with plastic wrap and refrigerated for up to 2 days if needed. Increase oven temperature to 400°F. CRUST: While filling is cooking, measure out 2 tablespoons beaten egg and set aside. Whisk remaining egg and sour cream together in bowl. Process flour and salt in food processor until combined, about 3 seconds. Add butter and pulse until only pea-size pieces remain, about 10 pulses. Add half of sour cream mixture and pulse until combined, about 5 pulses. Add remaining sour cream mixture and pulse until dough begins to form, about 10 pulses. Transfer mixture to lightly floured counter and knead briefly until dough comes together. Form into 4-inch disk, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days. Roll dough into 11-inch round on lightly floured counter. Using knife or 1-inch round biscuit cutter, cut round from center of dough. Drape dough over filling, it's okay if filling is hot. Trim overhang to 1/2-inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers or press with tines of fork to seal. Brush crust with reserved egg. Place pie on rimmed baking sheet. Bake until filling is bubbling and crust is deep golden brown and crisp, 25 to 30 minutes. If filling has been refrigerated, increase baking time by 15 minutes and cover with foil for last 15 minutes to prevent over browning. Let cool for 10 minutes before serving.

MEAT AND MUSHROOM PUB PIES



Meat and Mushroom Pub Pies image

Make and share this Meat and Mushroom Pub Pies recipe from Food.com.

Provided by Adopted Parisian

Categories     One Dish Meal

Time 32m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 frozen puff pastry sheet, defrosted
1 lb ground sirloin
6 ounces mushrooms, sliced
1 1/2 cups onions, chopped
2 teaspoons dried thyme, crushed
2 tablespoons all-purpose flour
1 1/2 cups canned beef broth, fat-free low-sodium
1 tablespoon steak sauce
1/2 cup frozen peas, rinsed with cold water and drained

Steps:

  • Preheat oven to 450°F On a lightly floured surface, roll out pastry to 6-inch square. Using a sharp knife, cut into twelve 1/2-inch strips.
  • In a heavy skillet over medium-high heat, brown beef, mushrooms, and onion until beef is no longer pink, about 5 minutes. Sprinkle mixture with thyme and flour. Add beef broth and steak sauce; cook, stirring, for 5 minutes. Stir in peas. Spoon mixture into individual casserole dishes about 5 inches in diameter.
  • Arrange two pastry strips in a wide X over each casserole. Place a third strip across the center. Press overhangs firmly to sides of casseroles to seal.
  • Bake until pastry is puffed and golden brown, about 12 minutes.

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