Steak Blue Cheese Pie Recipes

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BEEF, GUINNESS AND STILTON PIE



Beef, Guinness and Stilton Pie image

This is an indulgent and warming pie full of lovely rich flavors; this beef, Stilton and Guinness pie is perfect anytime and makes a great change to the standard beef pie with Stilton cheese offering a flavor depth and additional texture which works really well with beef. This is made using ready-made puff pastry, because life is too short to make your own! Method.

Provided by spindoctor

Time 3h

Yield Serves 4

Number Of Ingredients 16

250g ready-made puff pastry (about half a packet of All-Butter Puff pastry)
1 beaten egg, to glaze
3 tablespoons of plain flour, seasoned with salt and pepper
500g (1lb) braising steak (chuck steak or shin of beef), cut into large cubes
2 tablespoons of vegetable oil
2 medium onions, peeled and chopped
2 cloves garlic, peeled and chopped
8 button mushrooms
300ml (½ pint) Guinness
150150ml (¼ pint) of good quality beef stock (please don't be tempted to use stock cubes!)
1 dessert spoon of Worcestershire sauce
1 teaspoon of sea salt
1 teaspoon of dried mixed herbs
1 teaspoon of caster sugar
1 bay leaf
100g Stilton cheese crumbled

Steps:

  • Put the seasoned flour in a large bowl or bag. Add the beef and coat it well. Heat 1 tablespoon oil in a large pan and cook the beef in 2 batches for 3-4 minutes until browned all over.
  • Transfer it to a casserole dish. Preheat the oven to or 160°C (150 fan) Add the onion and garlic and another tablespoon of the oil to the pan and cook them for 5 minutes until softened.
  • Pour in the Guinness and stock. Bring to the boil and add the sugar, salt, Worcestershire sauce, dried herbs and bay leaf. Stir well and then pour over the meat.
  • Cover and cook in the oven for two hours. Add the button mushrooms for the last 30 minutes of cooking. Remove from the oven and leave to cool.
  • Preheat the oven to 200°C (180 fan) Roll out the pastry on a lightly-floured surface to at least 5cm (2in) larger than the top of a pudding or pie dish. Cut out a circle, and then score it. Spoon the meat mixture into the bowl and add pieces of Stilton. Wet around the top of the dish, place a collar of pastry around, made from trimmings, and then put on the lid. Seal the edges well; tuck the excess pastry under the rim.
  • Glaze with beaten egg. Place on a baking sheet, below the centre of the oven, and bake for 45-50 minutes, until the pastry is golden.

STEAK & BLUE CHEESE PIE



Steak & blue cheese pie image

Bake a comforting steak pie with tender meat, a deeply savoury gravy and molten blue cheese for an extra hit of flavour. The ideal winter warmer

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 4h5m

Number Of Ingredients 19

400g plain flour
1 tbsp English mustard powder
100g lard
100g butter
2 eggs , beaten (1 for the pastry and 1 for egg wash)
1kg braising steak such as brisket or skirt, cut into chunks, any sinew and fatty bits discarded
50g plain flour
1 tbsp English mustard powder
3 tbsp rapeseed oil or vegetable oil
250g bacon lardons
2 carrots , cut into small chunks
2 onions , chopped
2 bay leaves
1 tbsp Worcestershire sauce
1 tbsp tomato purée
600ml beef stock
6 thyme sprigs
150g strong crumbly blue cheese , such as stilton
1 piece marrowbone , about 10cm depending on the depth of your pie dish (optional)

Steps:

  • First, make the pastry. Put the flour, mustard powder, ½ tsp salt, the lard and butter in a food processor and pulse until combined. Add 1 egg and pulse again. Add 1 tbsp cold water, if needed, until it forms a short pastry. Knead quickly into a ball, then wrap and chill in the fridge for at least 30 mins. Can be made three days ahead or frozen for two months.
  • Season the steak generously and toss with the flour and mustard powder. Heat half the oil in a large pan. Brown the meat in a few batches, adding more oil as you need to and making sure you don't overcrowd the pan. Turn the meat only when the underside has a nice dark crust. Transfer the chunks to a plate as you go.
  • Add the bacon to the pan and fry until beginning to crisp. Tip in the carrots, onions and bay leaves and cook for another few mins until the veg is soft. Stir in the Worcestershire sauce and tomato purée for 1 min, scraping the tasty bits from the bottom of the pan, then add the stock, thyme and browned beef. Season, cover the pan and simmer gently for 2½ hrs, stirring now and again to prevent the sauce from sticking, until the beef is tender. Remove the lid for the last 30 mins to thicken the sauce. Alternatively, braise in the oven at 160C/140C fan/gas 3 for the same amount of time. Leave to cool. Can be chilled for up to three days, or frozen for two months.
  • Transfer the beef to a pie dish and crumble the cheese over the top. Place the marrowbone in the centre, nestling it into the meat. Alternatively, use a pie funnel or piping nozzle. Roll out the pastry on a floured worktop until large enough to cover the pie and about ½cm thick. Brush the remaining beaten egg over the edges of the pie dish, drape the pastry over, trim the excess and pinch around the edge to seal. Cut a hole for the marrowbone or pie funnel to poke through, and brush the top all over with beaten egg. Use the pastry trimmings to decorate the pie however you like. Chill for about 30 mins while you heat the oven to 200C/180C fan/gas 6.
  • If you have any beaten egg left, give the pie a final brush for extra glossiness. Bake for 45-50 mins until the pastry is deep golden.

Nutrition Facts : Calories 831 calories, Fat 50 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 2.2 milligram of sodium

WARWICK DAVIS' STEAK & STILTON PIE



Warwick Davis' steak & Stilton pie image

In my mind, a pie like this with melt-in-the mouth crumbly pastry on the top, sides and bottom immediately hits heavenly status. For the filling, I'm using chuck steak and brisket, cooked until dark and caramelized. Let quality wine clean the pan, then bubble away for maximum depth and deliciousness. What a treat!

Provided by Jamie Oliver

Categories     Beef Recipes     Beef     Potato     Steak     Pies & pastries

Time 4h35m

Yield 10

Number Of Ingredients 18

1.2 kg chuck steak, and/or brisket
3 heaped tablespoons plain flour
olive oil
2 red onions
2 carrots
4 sticks of celery
4 fresh bay leaves
400 g potatoes
400 ml red wine
1.2 litres quality organic beef stock
100 g Stilton cheese
1 large free-range egg
PASTRY
400 g plain flour, plus extra for dusting
200 g salted butter, (cold)
4 sprigs of fresh rosemary
½ a bunch of fresh thyme, (15g)
½ a bunch of fresh oregano, (15g)

Steps:

  • Slice the beef into 2.5cm chunks, then toss with the flour and a pinch of sea salt and black pepper.
  • Drizzle 2 tablespoons of oil into a large pan on a medium heat, then brown the beef all over. Remove to a plate, leaving the pan on the heat.
  • Peel and roughly chop the onions, carrots and celery. Add to the pan with the bay leaves and cook for 5 minutes, or until starting to soften, stirring occasionally. Remove to the plate with the meat.
  • Meanwhile, peel the potatoes and chop into 1cm cubes. Pour the wine into the empty pan and leave it to reduce by half, then add the meat and softened veg back to the pan, along with the potatoes.
  • Pour in the stock, bring to the boil, then reduce to medium-low and simmer for 2 hours 30 minutes, or until the meat is tender, adding splashes of water to loosen, if needed. Once cooked, season to perfection and leave to cool.
  • For the pastry, put the flour and a good pinch of sea salt into a food processor, cube and add the butter, then pulse until just combined. Pick and roughly chop the herb leaves, add to the processor with 100ml of ice-cold water, and pulse again until it forms a rough dough. Wrap in clingfilm and chill in the fridge for at least 30 minutes.
  • Preheat the oven to 170ºC/325ºF/gas 3 and lightly oil a 20cm loose-bottomed round cake tin.
  • Roll out two-thirds of the pastry on a clean flour-dusted surface to 2mm thick. Loosely roll it around the rolling pin and unroll it over the cake tin, gently easing it into the shape of the tin. Patch up any holes and trim the edges.
  • Spoon in two-thirds of the cooled filling (freeze the rest and serve as a stew another day). Crumble over the Stilton and brush the pastry edges with beaten egg.
  • Roll out the remaining pastry so it's slightly bigger than the tin and top the pie, crimping the edges to seal. Make a small incision in the centre so steam can escape. Use any spare pastry to decorate the pie, if you like.
  • Eggwash the top, then bake at the bottom of the oven for 45 minutes to 1 hour, or until the pastry is golden and the pie is piping hot. Leave to stand for 30 minutes, then serve up. Delicious with creamy mash, extra gravy and steamed seasonal greens.

Nutrition Facts : Calories 608 calories, Fat 35 g fat, SaturatedFat 17.6 g saturated fat, Protein 25.4 g protein, Carbohydrate 45.2 g carbohydrate, Sugar 3.6 g sugar, Sodium 0.5 g salt, Fiber 3.4 g fibre

STEAK AND BLUE CHEESE PIE



Steak and blue cheese pie image

A golden-crusted puff pastry pie, stuffed with braising steak, blue cheese, brown ale and thyme. Perfect for a comforting meal on chilly winter nights

Provided by Adam Bush

Categories     Dinner, Lunch

Time 3h

Yield Serves 4-6

Number Of Ingredients 13

2 tbsp olive oil
1kg stewing or braising steak, cut into large chunks
2 onions, finely chopped
50g plain flour, plus extra for dusting
550ml brown ale
½ small bunch thyme
2 bay leaves
1 tbsp brown sugar
300ml beef stock
1 tbsp balsamic vinegar
150g stilton or other firm blue cheese
325g puff pastry
1 egg, beaten

Steps:

  • Heat the oil in a casserole or heavy-based lidded pan over a high heat, and fry the steak pieces until deep golden brown all over (you may need to do this in batches). Scoop the browned steak into a bowl as you fry.
  • Reduce the heat slightly and add the onions to the pan with a dash more oil, if needed. Fry for 8-10 minutes, or until soft and lightly golden. Sprinkle over the flour and stir until combined, then slowly pour in the ale, a little at a time, stirring continuously until the flour has absorbed the liquid and expanded (this prevents clumps from forming). When all the ale has been incorporated, add the herbs and sugar. Bring to a simmer, then return the steak to the pan along with the stock. Return to a gentle simmer, cover and cook over a low heat for 2 hours-2 hours 30 minutes, or until the meat is very tender. Remove the lid for the final 20-30 minutes to reduce the gravy so it's thick enough to coat the meat.
  • Season well and stir in the vinegar. Add a pinch more sugar if needed, depending on the bitterness of the beer used. Leave to cool completely, then chill overnight (this prevents the cheese dissolving into the gravy and the pastry from melting on top before baking).
  • Heat the oven to 200C/fan 180C/gas 6. Crumble the cheese into large pieces and stir through the cold filling mixture. Tip into a lipped pie dish.
  • Roll out the pastry on a lightly floured work surface until about 5mm thick, and just a little larger than the pie dish. Brush some of the beaten egg along the rim of the dish. Lift the pastry lid over the top, press along the rim to seal, trim away any excess and crimp the edge. Glaze with more of the egg, and decorate with any pastry off-cuts, if you like. Cut a small steam hole in the top, and bake for 30-40 minutes or until golden, puffed up and bubbling.

Nutrition Facts : Calories 703 calories, Fat 40.4 grams fat, SaturatedFat 18.7 grams saturated fat, Carbohydrate 33.8 grams carbohydrates, Sugar 9.7 grams sugar, Fiber 3.3 grams fiber, Protein 45.3 grams protein, Sodium 1.2 milligram of sodium

STEAK AND BLUE CHEESE CRESCENTS



Steak and Blue Cheese Crescents image

Grilled steak, blue cheese and bacon make my crescents some of the heartiest, most satisfying starters you'll ever eat. I roll up the filling in wedges of refrigerated pie pastry. -Kelly Williams, Forked River, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 1 dozen.

Number Of Ingredients 13

1 tablespoon butter, softened
1 teaspoon coarsely ground pepper
1/2 teaspoon seasoned salt
1 beef ribeye steak (12 ounces)
2/3 cup finely chopped walnuts
1/3 cup crumbled blue cheese
1 tablespoon minced fresh parsley
1/4 teaspoon pepper
1 sheet refrigerated pie pastry
4 thick-sliced bacon strips, cooked and crumbled
1 green onion, thinly sliced
1 tablespoon 2% milk
2 teaspoons grated Parmesan cheese

Steps:

  • In a small bowl, combine the butter, coarse pepper and seasoned salt. Rub over each side of steak. , Grill, uncovered, over medium heat or broil 4-in. from heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Transfer to a cutting board; cover and let stand for 5 minutes. Cut into 12 slices., Meanwhile, in a small bowl, combine the walnuts, blue cheese, parsley and pepper. On a lightly floured surface, roll dough into a 12-in. circle. Spread with walnut mixture; cut into 12 wedges., Top each wedge with a steak slice, bacon and onion. Roll up wedges from the wide ends and place point side down 2 in. apart on a greased baking sheet. Curve ends to form crescents. Brush with milk; sprinkle with Parmesan cheese., Bake, uncovered, at 425° for 14-16 minutes or until golden brown. Serve immediately.

Nutrition Facts : Calories 229 calories, Fat 17g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 291mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.

HOME



Home image

The perfect winter pie, this combination of flavours is a winning combination ... - by Barbara Northwood

Provided by Barbara Northwood

Yield Serves 6-8

Number Of Ingredients 17

400g plain flour
1 tbsp English mustard powder 100g lard
100g butter
2 eggs, beaten (1 for the pastry and 1 for egg wash)
1kg braising steak such as brisket or skirt, cut into chunks, any sinew and fatty bits discarded
50g plain flour
1 tbsp English mustard powder
3 tbsp rapeseed or vegetable oil 250g bacon lardons
2 carrots, cut into small chunks
2 onions, chopped
2 bay leaves
1 tbsp Worcestershire sauce
1 tbsp tomato purée
600ml beef stock
6 thyme sprigs
150g strong crumbly blue cheese, such as stilton
1 piece marrowbone, about 10cm

Steps:

  • First, make the pastry. Put the our, mustard powder, 1/2 tsp salt, the lard and butter in a food processor and pulse until combined. Add 1 egg and pulse again. Add 1 tbsp cold water, if needed, until it forms a short pastry. Knead quickly into a ball, then wrap and chill in the fridge for at least 30 mins. Can be made three days ahead or frozen for two months.
  • Season the steak generously and toss with the our and mustard powder. Heat half the oil in a large pan. Brown the meat in a few batches, adding more oil as you need to and making sure you don't overcrowd the pan. Turn the meat only when the underside has a nice dark crust. Transfer the chunks to a plate as you go.
  • Add the bacon to the pan and fry until beginning to crisp. Tip in the carrots, onions and bay leaves and cook for another few minsuntil the veg is soft. Stir in the Worcestershire sauce and tomato purée for 1 min, scraping the tasty bits from the bottom of the pan, then add the stock, thyme and browned beef. Season, cover the pan and simmer gently for 21/2 hrs, stirring now and again to prevent the sauce from sticking, until the beef is tender. Remove the lid for the last 30 mins to thicken the sauce. Alternatively, braise in the oven at 160C/140C fan/gas 3 for the same amount of time. Leave to cool. Can be chilled for up to three days,or frozen for two months.
  • Transfer the beef to a pie dish and crumble the cheese over the top. Place the marrowbone in the centre, nestling it into the meat. Alternatively, use a pie funnel or piping nozzle. Roll out the pastryon a oured worktop until large enough to cover the pie and about 1/2cm thick. Brush the remaining beaten egg over the edges of the pie dish, drape the pastry over, trim the excess pastry and pinch around the edge to seal. Cut a hole for the marrowbone or pie funnel to poke through, and brush the top all over with beaten egg. Use the pastry trimmings to decorate the pie however you like. Chill for about 30 mins while you heat the oven to 200C/180C fan/gas 6.
  • If you have any beaten egg left, give the pie a brush for extra glossiness. Bake for 45-50 mins until the pastry is deep golden.

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