Steak & Ale Winter Pie
A comforting winter pie with steak and ale filling, perfect for cold nights.
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- •575 g Short crust pastrydivided into 320g for base and 255g for lid
- •1 medium-sized Oniondiced
- •Carrotdiced
- •Mushroomsbutton mushrooms
- •1 Bay leafpart of bouquet garni
- •Thymepart of bouquet garni
- •Parsleypart of bouquet garni
- •Saltto taste
- •Black pepperto taste
- •1 tbsp Tomato pasteor puree
- •Stewing steaklean
- •250 ml Beef stockor stock cubes
- •Amber aleor beer
- •3 tbsp Cooking oilfor frying
- •Buttersmall nub for mushrooms
- •2 tsp Corn flourmixed with water for thickening
- •1 small Eggfor egg wash
- •1 tsp Milkfor egg wash
- 1
Prepare short crust pastry using a food processor or by hand. Chill for 30 minutes.
30 min
- 2
Dice onion, carrot, and mushrooms. Prepare bouquet garni with bay leaf, thyme, and parsley.
10 min
- 3
Fry beef in cooking oil until browned. Transfer to a pan.
10 min
- 4
Fry onion and carrot in oil until soft. Add to beef.
5 min
- 5
Fry mushrooms with butter, salt, and pepper. Add to beef.
5 min
- 6
Add beef stock, ale, tomato paste, and bouquet garni to the pan. Simmer for 1 hour.
1h 0m
- 7
Thicken filling with corn flour mixed with water. Cool completely.
10 min
- 8
Roll out pastry for pie base and lid. Preheat oven to 170°C (340°F).
15 min
- 9
Fill pastry case with cooled filling. Cover with pastry lid. Crimp edges and cut vent holes.
10 min
- 10
Brush with egg wash. Bake for 50 minutes.
50 min
- 11
Let pie cool for 10 minutes before serving.
10 min
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Pizza
Any style of pizza