Steak and Ale Pie Recipe
A slowly cooked beef and mushroom stew is at the heart of this delicious steak and ale pie that is wrapped in a crispy golden hot crust pastry.
Servings 2 Servings
Calories 1498kcal
Ingredients
For the Pie Filling:
- 300 g Stewing Steak 10oz
- 150 g Onion 1 Cup
- 1 tablespoon Cooking Oil
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 3 Anchovy Fillets
- 1½ tablespoon Flour
- 250 ml Beer or Ale 1 Cup
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon English Mustard
- ½ tablespoon Marmite
- 175 ml Beef Stock ¾ Cup
- 1 teaspoon Fresh Thyme
- 2 tablespoon Butter
- 150 g Baby Mushrooms 1½ Cups
For the Hot Crust Pastry:
- 100 g Beef Dripping or Beef Tallow ¼ Cup + 3 tablespoon
- 100 ml Water ¼ Cup + 3 tablespoon
- 250 g Plain flour 2 Cups minus 1 tablespoon
- ½ teaspoon salt
- 1 Large Egg Yolk
For the Egg Wash:
- 1 Large Egg
- 1 tablespoon Milk
Instructions
- Cut the beef into 1.5-2cm (½-3/4") cubes.
- Peel the onion and cut it into chunks the same size as the beef.
- Heat the oil in a medium (20cm or 8") saucepan over a medium-high heat, add the diced onion and cook for 7-10 minutes, stirring occasionally.
- Season the beef with salt and pepper.
- Add the anchovy fillets to the onion and cook for 1-2 minutes, stirring constantly.
- Turn the heat under the onions to high, add the beef, and cook them until they are nicely coloured, 7-10 minutes.
- Sprinkle the flour over the beef and cook for another 1 minute, stirring constantly.
- Pour in the beer and reduce it by half; this will take around 10-12 minutes.
- Reduce the heat to low and add the English mustard, Worcestershire sauce, marmite, beef stock, and thyme, then add a lid and gently simmer for 75 minutes.
- Add the butter to a frying pan (24cm or 10"+) 5 minutes before the beef is finished, and when it begins to foam, add the baby mushrooms and sautee for 5-7 minutes.
- Add the mushrooms to the beef, remove from the heat and allow to cool completely before filling the pies.
- Put the water and beef dripping into a small (15cm or 6") saucepan and heat it over a medium heat until the dripping just melts.
- Place the flour, egg yolk and salt into a food processor and blitz to combine.
- Slowly pour the hot water and dripping mix into the food processor whilst it is spinning until a dough ball forms.
- Turn the pastry out, wrap it in cling film and set it aside until it is almost completely cool.
- Take the cooled pastry and cut off a chunk around a third of the total size. Make sure you rewrap the pastry that you are not using.
- Lightly flour our work surface and roll the pastry out to a thickness of around 3mm (⅛"), then using a 9cm (3½") x 5cm (2") deep pastry cutter, cut out two circles. These will be for the lids, sandwich them between baking parchment whilst you continue to work.
- Cut the remaining pastry in half and roll it out to around 3mm (⅛") thick and cut it into a 16-17cm circle, then repeat with the remaining pastry.
- Take the 9cm (3½") pastry cutter and use it as a form to create a pastry case for the pie filling, taking care not to tear the pastry. There will be 2-3cm (1") of pastry sticking out of the top.
- Fill the pie with half of the beef mix and pour in as much gravy as it will take.
- Add the lid, then brush the edges of the lid and overhanging pastry with water using your fingertip.Roll over the overhanging pastry to form a crimped edge, making sure that the edges are completely sealed and tightly crimped.
- Remove the pie from the pastry cutter and place it on a baking tray lined with baking parchment.
- Repeat the process with the second pie. You should have some leftover gravy; keep it for later to serve with the pie.
- Using a sharp paring knife, cut a cross into the centre of each pie.
- Mix the egg and milk for the egg wash and use it to coat the pies.
- Bake in the oven for 40 minutes at 180°C or 350°F.
Nutrition
Serving: 1 | Calories: 1498kcal | Carbohydrates: 128g | Protein: 38g | Fat: 83g | Saturated Fat: 38g | Polyunsaturated Fat: 40g | Trans Fat: 1g | Cholesterol: 313mg | Sodium: 2055mg | Fiber: 7g | Sugar: 8g
