Hueys Beef Worcestershire Pies Recipes

HUEY'S BEEF & WORCESTERSHIRE PIES

Steps:

• Heat a little oil in a heavy-bottomed pot and gently sauté the onion, garlic and bacon until tender, stirring now and again.
• Add the cubed steak and gently cook until it changes colour, stirring regularly.
• Then stir in the flour and briefly cook.
• Add the tomatoes, stock, parsley, bay leaves, seasonings and Worcestershire sauce; mix well, bring to the simmer and then turn the heat down; gently simmer for about 1 hour until the meat is very tender; remove from the heat and set aside to cool.
• Cut the pastry sheets into six rounds and press into individual, lightly oiled pie tins, leaving a little pastry around the edges; put them on an oven tray and refrigerate while the filling is cooking.
• Preheat oven to 180°C/350°-375°F/gas mark 4-5.
• Combine the egg and milk, and cut out six smaller pastry rounds.
• Spoon the filling into the cooled pastry tins and fold in the pastry edges; paint the edges and the smaller pastry round edges with egg wash; place the rounds over the pies, press down the edges and place on an oven tray; brush again with the egg wash and cook in the oven for about 15-20 minutes until the pastry is golden brown.
• Serve the Beef & Worcestershire Pies with tomato sauce on the side.

EASY MINI ALE AND MEAT PIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Lightly flour a work surface. Roll each crust out to about 1/8-inch thick. Cut dough to fit three 3x5-inch loaf pans. Push dough into tins and up the edges using your fingertips. Roll out remaining dough for use as top crusts and set aside.
• Heat oil in a large pot over medium heat. Add potatoes, celery, onion, and carrot. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add beef and cook until browned, 5 to 7 minutes. Add peas, corn, and ale; cook and stir until reduced by a bit more than half, stirring occasionally, about 5 minutes.
• Add flour to the vegetable-ale mixture and stir constantly until thick and almost pasty, 1 to 3 minutes. Add stock slowly, stirring constantly. Add ketchup, Worcestershire sauce, salt, tomato bouillon, rosemary, and garlic powder. Reduce heat and simmer until filling mixture reduces to desired thickness and potatoes are cooked through, 7 to 10 minutes.
• Remove pot from heat and allow filling to cool slightly. Fill crusts with filling. Top with remaining dough and pinch edges to seal. Brush tops of pies with beaten egg wash. Cut 3 slits in the top of each pie for air to escape. Place tins on a baking sheet.
• Bake in the preheated oven until golden brown, about 30 minutes.

HUEY'S BEEF IN GUINNESS

Steps:

• Preheat the oven to 190ºC.
• Heat 1 tablespoon of oil in a large, heavy-based, non-stick pan and brown the beef on all sides. You may need to do this in 2 or 3 batches. Add more oil if needed. Remove, set aside and season to taste.
• Add a little more oil to the pan and sauté the onions, garlic, mushrooms and bacon, until the onions, garlic and mushrooms are softening.
• Place the beef, onion, garlic, mushrooms and bacon in a large ovenproof pot, add the sugar, tomato paste, beef stock and Guinness and mix well so that all the ingredients are well-combined.
• Season to taste, and cover the pot tightly with foil and the lid, and cook for 11/4 to 11/2 hours or until the beef is tender.
• Serve with Irish cook Kevin Dundon's Colcannon recipe #123663 and plenty of crusty bread.