British Steak and Ale Pie is a classic dish found in most pubs around England. Tender pieces of steak are cooked with vegetables and beer or Guinness then wrapped in a flaky buttery crust.
The long slow cooking of the filling creates not just perfectly tender beef, it also allows the flavour of the Guinness to permeate the meat and the vegetables and produce a thick, luscious sauce. Serve with good old mushy peas.
INGREDIENTS
For the Pastry:
200 g plain flour
salt
110 g unsalted butter, cubed, or an equal mix of butter and lard
2 to 3 tablespoons cold water
For the Pie:
25 g plain flour
salt, to taste
Freshly ground black pepper, to taste
900 g chuck steak, cut into 2cm cubes
25 g unsalted butter
1 tablespoon vegetable oil
2 large onions, thinly sliced
2 large carrots, cut into 1-inch cubes
2 teaspoons Worcestershire sauce
2 teaspoons tomato puree
500 ml Guinness, or other stout beer
300 ml hot beef stock
2 teaspoons granulated sugar
2 tablespoons water
1 large egg, beaten
In a large bowl, add the flour, salt, and butter
With your fingers or a pastry blender, work the butter into the flour until it is the texture of fine breadcrumbs. Work as quickly as possible to avoid warming the dough.
Add 2 tablespoons of very cold water, stirring it into the dough using a cold knife until it binds together and can be formed into a ball. If it becomes too dry, add more water 1 teaspoon at a time.
Wrap the ball of dough in plastic wrap. Chill in the refrigerator for at least 15 minutes
In a large bowl, place the flour and season it with salt and ground black pepper.
Add the cubes of meat and toss well in the flour until evenly coated.
In a large, heavy-based, flameproof casserole dish, heat the butter and oil until the butter has melted. Add the meat to the fat in small batches and brown quickly all over for just a minute, then remove with a slotted spoon and set aside.
Add the onions and carrots to the pan and fry gently for about 2 minutes.
Return the meat to the pan, and add the Worcestershire sauce, tomato puree, Guinness, hot beef stock, and sugar. Grind in plenty of black pepper and a little salt, stir well and bring to the boil.
Cover, reduce to a gentle simmer, and cook slowly for about 2 hours until the meat is tender and the sauce has thickened and is glossy.
Remove from the heat, place into a deep pie dish, and leave to cool completely
Heat the oven to 200 C Roll out the pastry to 3-millimeter thick. Cut a 2-centimeter strip from the rolled-out pastry.
Brush the rim of the pie dish with water and place the pastry strip around the rim, pressing it down.
Cut out the remaining pastry about 2 1/2 centimetres larger than the pie dish.
Place a pie funnel (also called a pie bird) in the centre of the filling; it will support the pastry and stop it from sinking into the filling and becoming soggy.
Place the pastry lid over the top and press down to the edge and seal. Trim off any excess pastry and crimp the edges with a fork or between your thumb and forefinger.
Brush the top with the beaten egg and make a hole in the centre to reveal the pie funnel. You can also decorate the top of the pie with pastry trimmings as you like.
Bake for 30 to 35 minutes until the pastry is crisp and golden.
Original Recipe Spruce eats
Leave a Comment