Beefbeerpies Recipes

BEEF & BEER PIE

Steps:

• Heat oven to 160C/140C fan/gas 3. Using a flameproof casserole dish with a lid, soften onion and celery in the butter. Stir in the flour until it has disappeared, then stir in the beef and Worcestershire sauce. Crumble in stock cubes and add thyme. Pour over ale, bring to a simmer, then cover and cook in the oven for 2½ hrs. Remove lid and cook for another 30 mins - this should thicken the sauce nicely.
• Increase oven to 200C/180C fan/gas 6. For the pastry, whizz the flour, suet and 1 tsp salt in a food processor until there are no suet lumps. Keeping the motor running, dribble in 1 tbsp water at a time until the pastry starts to come together, then tip onto a lightly floured surface and bring together with your hands.
• Roll out half the pastry and use to line a 20-22cm pie dish. Using a slotted spoon, spoon in all of the meat, then pour over some of the sauce until the meat is just coated. Put the rest of the sauce into a saucepan. Roll out the remaining pastry to cover the pie. Trim the edge with a small, sharp knife, then crimp or fork the edges to seal. Make a small heart from cuttings. Brush top of the pie and heart with beaten egg, then dip heart into poppy seeds and stick to top. Bake for 30-40 mins until golden brown and crisp. Reheat sauce and serve with the pie along with some mash and greens.

BEEF & BEER PIES

Steps:

• Preheat oven to 200.C.
• Saute onion & bacon until onion softens & bacon is cooked, set aside.
• Add mince to pan and cook until browned, add mushrooms and cook until soft.
• Return onion & bacon to pan and add flour, cook stirring for 3 minutes.
• Add wine & beer & simmer until most of the liquid has reduced to a sauce consistency.
• Add worcestershire sauce & parsley.
• Spoon mixture into individual pie dishes, cover with pastry, (brush with egg or milk if you like) & bake about 20 mins or until pastry is well risen, golden & crisp.
• NB/ If you choose to make fully enclosed pies, pastry top & bottom, allow mixture to cool before spooning into pastry otherwise it will become soggy.