Pub Style Steak Ale Pie Recipe 355

STEAK N ALE PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat a large skillet over high heat. Add lard, then meat. Toss to coat meat, and saute just long enough to brown meat on all sides. Remove from heat. Place meat in a 1 quart baking dish. Add carrots, turnip, potatoes, and onion. Mix well.
• Place 1 cup water and ale in a small saucepan. Bring to a simmer. Mix cornstarch with 1/4 cup cold water until smooth. Slowly pour cornstarch mixture into simmering ale mixture, whisking constantly. Continue to simmer until mixture has thickened. Add salt and pepper to taste. Pour mixture over meat and vegetables. Trim puff pastry to fit over top of filling.
• Bake in preheated oven for 45 to 50 minutes, until pastry is deep golden brown.

BRITISH STEAK AND ALE PIE

Steps:

• To make the pastry in a food processor: Add the flour and salt and butter. Pulse until you get the texture of fine breadcrumbs. With the processor running, slowly drizzle in cold water until it forms a ball. You may need more or less water depending on the dough.
• To make the pastry by hand: Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand.. You may not need all of the water.
• Remove and shape into a ball on a floured board. Wrap in plastic wrap and refrigerate.
• For the filling:
• Add the vegetable oil and butter to a large, heavy, ovenproof saucepan or braising pan over medium high heat. Add the beef and cook, turning the pieces until brown on all sides. Remove and set aside.
• To the same pan, add the onion and carrots and cook until the onions soften, about 5 minutes. Add garlic, tomato paste and Worcestershire sauce. Stir to mix well and cook for 1 minute.
• Sprinkle in the flour and stir well until all the flour is well mixed. Cook for 2 minutes, then add the ale and stir until it starts to thicken. Stir in the beef, beef stock, thyme, rosemary, salt and pepper.
• Cover with a lid and allow to come to a low simmer for 35-45 minutes. Remove the lid and simmer for 15 more minutes to thicken the liquid. You do not want the liquid too runny, it should be thick. The meat should be quite tender, but will also continue cooking in the oven.
• Preheat oven to 425°F/220°C with rack in the center of the oven. Lightly butter a 9 or 10-inch (23 or 25.5 cm) pie dish.
• Remove the dough from the refrigerator and cut in half. Wrap one half back in the plastic wrap and refrigerate.
• Roll out the other half onto a floured surface to a thickness of 1/8 of an inch. Cut a circle from the dough 1/2 inch larger than your pan and place into the pie dish allowing the edge to hang over.
• Cut a large circle of parchment paper or foil larger than the pan or and place on top of the pastry in the pie dish. Pour the dried beans to the center to weigh down the dough. Or, place a piece of foil on top of the dough and weigh down with an oven-proof dish that will fit inside. Bake for 12 minutes until you start to see the edges get a little golden brown.
• Remove the crust from the oven, grab the corners of the paper or foil and remove the beans. Make holes in the bottom of the pastry with a fork to prevent it puffing. If it puffs, it should go down. Return the crust to the oven for 5 more minutes to cook the bottom of the pastry.
• Once the crust is out of the oven take the rest of the dough and roll out onto a floured surface and cut a 10-inch circle.
• Fill the cooked crust with the beef filling.
• Brush the edges of the cooked pastry with the egg. Roll the pastry circle over your rolling pin, lift and place on top of the pie with the egg washed edges down so they stick to the other dough, pinch the edges or press with a fork.
• Brush with the entire top with egg wash and cut a couple of slits in the center of the crust. Bake for 15 minutes until golden brown. The time will vary depending on your oven.

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

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.

PUB STYLE STEAK AND ALE PIE

Steps:

• For the filling- combine water and baking soda in large bowl. Add the beef, salt and pepper and toss to combine (or put in large baggie). Shake well. Preheat oven to 350 and adjust oven rack to lower- middle. Cook bacon in large dutch oven over med hi heat, stirring occac til partially rendered but not browned, about 3 min. Add mushrooms, and 1/4 cup broth and stir to coat. Cover and cook, stirring occas til mushrooms are reduced about half about 5 min. Add onion, garlic, thyme and cook, uncovered, stirring occas til onion is soft and fond begins to form on bottom of pot 3-5 min. Sprinkle flour over mushroom mix and stir til all flour is moistened. Cook ,stirring occas til fond is deep brown, 2-4 min. Stir in beer and remaining broth, scraping up any browned bits. Stir in beef and begin to simmer, pressing as much beef as possible below surface of the liquid. Cover pot tightly with foil, then lid; transfer to oven Cook 1 hr. Remove lid and discard foil. Stir filling, cover and return to oven, and cook til beef is tender and liquid is thick enough to coat beef, 30 minutes longer. Transfer filling to deep dish pie plate or an 8" x 8" baking pan. (Once cool, filling can be covered with plastic wrap and refrig for up to 2 days). Increase oven tem to 400 when ready to cook pie. For the crust: While filling is cooking, measure out 2 tbsp. beaten egg and set aside. Whisk remaining egg and sour cream together in bowl. Process flour and salt in food processor about 3 sec. Add butter and pulse til only pea sized pieces remain, about 10 pulses. Add half of sour cream mix and pulse til combined about 5 pulses. Add remaining sour cream mix and pulse til dough begins to form, about 10 pulses. Transfer mix to lightly floured board and knead briefly til dough comes together. Form into 4" disc, wrap in plastic wrap and refrig for at least 1 hr or up to 2 days. Roll dough into 11" round on lightly floured board. Using knife or 1" round cup cutter, cut round from center of dough. Drape dough over filling. Trim overhang to 1/2" 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 til filling is bubbling and crust is deep golden brown and crisp, 25-30 minutes. (If filling has been refrigerated, increase baking time by 15-30 minutes and cover with foil for last 15-30 minutes. Let cool 10 minutes before serving.

STEAK PIE WITH SAUSAGES AND MUSHROOMS

Steps:

• Preheat the oven to 325° F. You'll need a 9 x 13 inch oven safe casserole dish.
• Cut the chuck roast into cubes about 1 1/2-2 inches
• Place the chopped beef and flour into a bowl.
• Toss the beef until covered evenly in the flour.
• Heat half of the oil in a large pan- at least 10 inch wide- over a high heat.
• Gently drop in half of the beef and sear on each side until brown and crispy around the edges (about 2 minutes per side).
• Transfer the seared beef to a plate and repeat with the remaining meat. Set beef aside.
• To the same pan as you seared the beef, fadd the onion and garlic. Cook until the onion starts to get soft over a medium heat, about two minutes.
• Add ½ cup of the beer and deglaze the pan by scraping the bottom with a wooden spoon. Simmer for 2 minutes.
• Add the Worcestershire Sauce, tomato paste, sugar, rosemary and stir.
• Add the remaining beer and the beef broth. Season with the salt and pepper.
• Add the mushrooms, bratwurst and the seared beef and stir to combine.
• Transfer the filling to the pie dish.
• Bake in the oven for 2 hours, covered with foil.
• After 2 hours, cook for a further 30 minutes uncovered.
• Take the pie out of the oven and dissolve the cornstarch with the water. Add it to the pie filling and gently stir through.
• Raise the oven temperature to 400 degrees F.
• Unroll the pastry from its package into a rectangle that will be large enough to sit on top of the filling.
• Lift the pastry onto the pie and brush it with the beaten egg. Score lightly with a knife in a diagonal form to make a cross hatch pattern.
• Place the pie back into the oven and bake for another 20-30 minutes or until the pastry is a deep golden color and has risen up a little. Don't worry if you take it out earlier, the filling is already cooked so it just depends on how dark and crispy you want your puff pastry.
• Let rest for 5 minutes before serving.

BRITISH OPEN TOP STEAK, ALE AND STILTON PUB STYLE PIES

Steps:

• Peel and chop the onions. Cut up the braising steak into small cubes.
• Heat some oil in a large and deep saucepan. Add the onions and sauté gently for about five minutes until soft.
• Add the meat and cook to seal.
• Add the flour and stir in to meat juices.
• Continue to cook to cook out the flour, adding the beer gradually to prevent sticking to the pan until all the beer has been added.
• Add beef stock cubes, salt and pepper to taste and stir until dissolved.
• Add water to thin down the gravy. The amount will vary according to how much juice has come out of the meat so add gradually until the right consistency is achieved.
• Add the English mustard and mix well.
• Once boiling reduce the heat, cover and simmer very gently for at least two hours.
• Allow to cool slightly.
• Pre-heat oven to 210C/425°F.
• Roll out the ready made shortcrust pastry and line 4 individual pie moulds with it - I used a Yorkshire pudding tin - the diameter of the moulds in the tin was 5" - or use individual aluminium pie containers.
• Line each pastry round with greaseproof paper and bake blind for about 5 - 10 minutes; using baking beans or heavy beans to keep the pastry flat.
• Remove the greaseproof paper and beans; divide the steak in ale mixture between the 4 pies.
• Mix the Stilton cheese into the ready-made and well seasoned mashed potato and pile on top of the steak and pastry bases.
• Place a knob of butter on top of each mashed potato topping and bake in the oven for about 10 - 15 minutes, or until the pastry is crisp and the potato and Stilton cheese topping is golden brown & bubbling.
• Serve with extra ale gravy if desired and seasonal vegetables - OR allow to cool, wrap and take on a picnic!
• You can prepare and part cook your Steak and Ale Pie on the one day and then complete the cooking on the following day which will allow the flavours to come out even more.
• Suggested Ales: Theakson's Old Peculiar; Old Speckled Hen; Hobgoblin Strong Dark Ale; Hooky Dark.