Steak And Pigeon Pie Recipes

PIGEON PIES WITH BRAMBLE GRAVY

Steps:

• Bring a pan of water to the boil, cook the cabbage leaves for 1 min, then drain and place in cold water. Once cool, drain and pat dry with kitchen paper.
• Heat the oil and butter in a large frying pan. Sear the pigeon for about 30 secs on each side until browned, then transfer to a plate and set aside the pan as is. Heat oven to 220C/200C fan/gas 7.
• When the pigeon has rested, make 4 parcels by sandwiching 2 breasts together, wrapping them tightly in the cabbage leaves, then criss-crossing 2 slices of pancetta over the parcel to secure. Set aside.
• On a lightly floured surface, roll out the pastry until it's the thickness of a £1 coin. Cut out 4 x 12cm circles and place on a greased baking tray. Sit a cabbage parcel in the middle of each circle. Roll the pastry trimmings out again and cut out 4 more circles about 16cm in diameter. Brush the edges of the pastry on the tray with the beaten egg, then drape over the larger circles and pat them round to make a large 'ravioli', trying to expel any air. With a fork, push the sides together. Brush the pies generously with egg, poke a small airhole in the top of each, then sprinkle with salt flakes, if you like. Bake the pies for 20 mins until the pastry is dark golden. Remove and leave to rest for 10 mins.
• Meanwhile, make your gravy. Put the pan with the pigeon cooking juices back on the heat and sizzle the shallot until golden. Stir in the flour and cook for a few mins until sandy. Add the blackberries and cassis (if using), Port and wine, then bubble down. Add the stock and simmer for a few mins until you have a gravy. Set aside and reheat when the pies are ready. To serve, carefully carve each pie in half so you see the cross section of breast, and serve with a little of the sauce poured around.

STEAK AND POTATO PIE

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.

THE CLASSIC STEAK AND KIDNEY PIE

Steps:

• Heat a large frying pan with a little of the dripping or oil. Season the diced beef with salt and pepper. Fry in the pan until well coloured and completely sealed. Life out the meat and transfer to a large saucepan. Add a touch more oil, if necessary, to the frying pan. Season the kidneys and also fry quickly to seal and colour in the hot pan. Also transfer to the saucepan.
• Melt a knob of butter in the pan and cook the onions and carrots in the melted butter for 2 - 3 minutes. They will lift any flavours left from the meats. Put into the saucepan with the meat. Fry the mushroom slices in a little more butter, just turning in the pan for a minute or two; keep to one side.
• Place the saucepan on medium heat, stirring in the flour, and allow it to cook for 2 to 3 minutes. Add the tomato puree, bay leaf and mushrooms. Pour in the stock and bring to a simmer, skimming off any impurities. The meat should just be covered with the stock; if not, top with a little more stock or water. Simmer gently, partially covered, for 1 1/2 to 2 hours. During the cooking time it may need to be skimmed several times.
• After 1 1/2 hours, check the meat for tenderness. If not quite soft enough, cook for the additional 30 minutes. If the meat is cooking gently, it will not need to be topped up with any additional stock or water. The sauce will have reduced, thickening it's consistency and increasing it's flavour.
• Taste for seasoning, adding a dash or two of Worcestershire Sauce to the mixture. Transfer to a 2 pint pie dish and allow to cool to lukewarm.
• Preheat the oven to 220°C/425°F.
• Roll the pastry 1/4-inch thick. Cut a strip of pastry to sit around the rim of the dish. This will help the top to stay on. Brush the rim of the pie dish with some beaten egg and apply the strip. Brush again with egg. Making sure the pastry top is bigger than the dish, sit it on top. Push down around the sides, trim and crimp for a neat finish. Brush completely with egg wash and place in the preheated oven. Bake for 30 to 40 minutes until golden brown.

STEAK PIE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add beef stew meat, and cook until browned on the outside. Add the onion; cook and stir until tender, about 5 minutes. Stir in the mushroom gravy mix and 1 cup of water. Season with Worcestershire sauce, salt, and pepper. Turn heat to low, and simmer for 20 to 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Transfer the beef mixture to a casserole dish. Roll out the puff pastry to cover the top of the casserole dish. Press edges onto the rim of the dish to seal. Whisk together the egg and 1 tablespoon of water in a small cup using a fork. Brush over the top of the pastry.
• Bake for 20 minutes in the preheated oven, until the pastry is puffed and golden brown.

STEAK AND PIGEON PIE

Steps:

• Remove the rind from the bacon and cut the bacon into thin strips. Brown in a heavy casserole, remove with a slotted spoon and drain on paper towels.
• Add the pigeon, brown lightly and drain on paper towels. Add the beef strips, brown and remove to drain.
• Carefully brown the vegetables without burning and remove. Stir in the flour, cook for half a minute (without burning), and then add the stock, wine and tomato puree. Bring to boil, scraping up the coagulated cooking juices in the bottom of the casserole.
• Return the meat and vegetables to the casserole, along with the garlic, thyme and parsley. Season to taste with salt and pepper.
• Cover and cook until tender, about 2 to 2 1/2 hours. (This dish may be cooked on top of the stove or in a preheated 300-degree oven.) Allow to cool and skim off any fat that may have risen to the surface.
• Saute the mushrooms in the butter and set aside. Add to the pie filling. Taste and adjust the seasonings.
• Preheat the oven to 400 degrees.
• Roll out the pie crust so that it is large enough to cover a 7-cup pie dish - 9 inches across. Turn the filling into the pie dish and cover with the pastry. Brush with the beaten egg and make a few small slashes in the pie lid to allow steam to escape. Bake for approximately 20 to 30 minutes, or until the meat is bubbling and hot and the pastry is cooked.