Good meat, good beer and good pastry – it’s clear why this steak and ale pie is a winner. Brown for about 10 minutes, until golden-brown all over. Press the edges of the pastry together using the rolling pin. Tip the liquid into the bowl of meat. Roll out the remaining pastry to a thick round, big enough to cover the pie, then lift onto the pie dish. It doesn’t matter if the pastry isn’t exactly the right size, the important thing is that the corners are square. In the same pan, brown the beef well in batches for 5-8 mins, adding a drizzle more oil if you need to, then set aside. Roll out the remaining pastry to a thick round that will easily line the pie dish with an overhang, then line the tin. Cover with a lid and cook in the oven for about 2 hrs or until the meat is really tender. Pie fillings need to be cold before putting the pastry on top otherwise it can get steamy and make the pastry melt or go soggy. Get the Cooks Professional Espresso Maker for just £39.99, Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Tip the beef and bacon, along with any juices, back into the pan and give it all a good stir. Chill the finished pastry for an hour, or ideally overnight, before using. Tip in the beef mixture. Bring to a simmer, then cover with a lid and gently simmer for 1 hr. Set aside to cool, overnight if possible. Press down gently to seal. Make sure the pie is piping hot before serving. Love this recipe? Discover the secret ingredients that take the humble steak and ale pie to new levels. https://www.bbc.co.uk/food/recipes/how_to_cook_steak_and_15585 Add the garlic, onions, carrots, celery and herbs to the pan and fry for a few minutes, until softened. Season with salt and freshly ground black pepper, then fry over a high heat for 5 minutes, or until golden-brown. Knead the thyme leaves into the pastry, then cover and leave to rest in the fridge for at least 1 hr. Steak & Ale Pie Steak & Ale Pie Guild of Fine Food’s 3 Star Great Taste Award. Heat the vegetable oil in a large casserole dish and gently fry the bacon for 5 mins until lightly browned. Don’t forget the mashed potato and greens to serve. Lift on top of the pie, laying the pastry over a rolling pin to lift it. Cut a couple of slits in the top of the pie to release steam. We earn a commission for products purchased through some links in this article. This can be done in the oven on a low heat or in the microwave for quickness. Straighten up the sides using your hands now and again, and try to keep the top and bottom edges as square as possible. Add the vegetables, herbs, ale and stock. Bake for 20 mins, remove, brush again with yolk, scatter with sea salt and bake for 20-25 mins until golden. It takes a bit longer but it’s well worth the effort for a delicious and completely homemade classic steak pie. Recipe from Good Food magazine, September 2019, New! If you’re using the porcini mushrooms, cover 10g of mushrooms in boiling water for 20 mins, then … Stir in the flour, then add … You can't beat good, hearty British grub for a bit of comfort food and Si and Dave don't disappoint with this famous Hairy Bikers' steak and ale pie recipe. Brush the top with more yolk. Place the beef, Oxo cubes, water, beer, carrot, onion, sugar, salt, pepper and tomato puree into a … When is the best time to do Christmas food shopping? This Hairy Bikers' steak and ale pie is really easy to follow and delicious too! Chunks of Quality assured highland top rump steak, slowly cooked in English ale with a deliciously rich gravy. Gather the dough in the bowl using one hand, then turn it onto a work surface. Heat half the butter in a heated pan and add the meat. Leave everything to cool slightly, then strain off about half the braising liquid into another container. Preheat the oven to 220°C/428°F/Gas Mark 7. If you have any gravy left over, reheat until bubbling, pour it into a jug, and serve alongside the pie Add the onions and carrots to the pan and cook on a low heat for 5 mins. delicious recipe ideas from the Hairy Bikers. Lightly flour the work surface and the pastry. Add the final spoon of oil to the pan and heat gently. Make a hole in the centre of the pie with a knife, and put it on the hot baking tray. Bake for 30 minutes, or until the filling is bubbling and the pastry is golden-brown and puffed all over. Melt the butter in a large frying pan, then add the mushrooms. Pour in the stock and brown ale, then add the tomato purée and balsamic vinegar. Heat a tablespoon of the oil in a large heatproof casserole up to a medium heat, then add half the beef, shaking off the excess flour and keeping the chunks well spaced so they fry rather than sweat. Coat the meat with the seasoned flour. When the beef is golden-brown transfer it to the bowl and set aside. This is comfort food at its finest, and everyone will love this steak and ale pie! Using a round-bladed knife, stir it into the bowl until each piece is well coated with flour. Heat the oven to 160C/140C fan/gas 3. Child development stages: Ages 0-16 years. Trim the edges, crimp together, then re-roll the trimmings and cut into decorative shapes, such as leaves. This Hairy Bikers’ steak and ale pie recipe is a classic dish for the whole family. Pour in the water, then, working quickly, use the knife to bring everything together to a rough dough. Will Christmas markets go ahead this year? Pour in the ale and stock, and nestle in the thyme stalks and bay. Sear all over until golden brown. Leftover pie can be stored in an airtight container in the fridge for up to 2 days. The meat has to be tender and flaky and the rich taste comes from hours and hours of slow cooking. Brush the pastry top thoroughly with the remaining beaten egg and place on a baking tray. For the filling, mix the beef with the flour and some salt and pepper. Season generously and bring to a simmer. Wrap in cling film then chill it in the fridge for 15 minutes. When cooked, season, add the remaining butter and pour into an ovenproof serving dish. This recipe makes 500g/1lb 2oz puff pastry, but you could easily buy ready-made puff pastry instead. Read about our approach to external linking. If the pastry feels greasy at any point, or starts to spring back when as you roll, then cover and chill it for 10 minutes before continuing. The … Photograph: Felicity Cloake Photograph: Felicity Cloake Ale is obviously non-negotiable, though many recipes, … Fold the bottom third of the pastry up, then the top third down, to make a block about 15x15cm/6x6in. This delicious meat pie should take approximately 1hr and 40 mins to make and is well worth the wait. Can be made up to two days ahead and kept chilled in the fridge – the pie will be better if the filling is fridge-cold when added. Brush the edges with egg yolk. Leave to rest for 10 mins while you heat up the extra gravy. Brush the top of the pie with the beaten egg – taking care to avoid getting egg on the edges of the pastry as it will stick the layers together. Cut off a third of the pastry and set aside. Heavily butter a 26-28cm pie dish and dust well with flour. But, be warned: one slice just won't be enough. Heat the oven to 220C/200C fan/gas 7 and put a baking tray in the oven. If you’ve got more time on your hands, we recommend you make your own puff pastry from scratch. Bake in the oven for 20-30 mins until the pastry is golden brown on top. https://www.goodtoknow.co.uk/recipes/hairy-bikers-steak-and-ale-pie Bake the pie for 30-35 minutes or until the pastry is risen and golden brown. Use a sharp knife to cut the pastry to fit the top of the dish – if it’s too big it doesn’t matter. The uncooked pastry can be frozen for up to one month before using. Flour the work surface, then roll out the pastry to the thickness of two £1 coins and wide enough to cover a family-size pie dish with some excess. If necessary, add a little more stock or hot water to ensure the meat is covered in liquid (this will prevent the beef from drying out). Stir in the flour, then add the tomato purée, vinegar and miso, if using. We’ve got loads more delicious recipe ideas from the Hairy Bikers! Meanwhile, cut the butter into small cubes. Brush the edge of the dish with the beaten egg. To make the pie, preheat the oven to 200C/Fan 180C/Gas 6. For the pastry, sift the flour and the salt into a large mixing bowl, then put into the fridge for a few minutes to chill. Leave to cool completely. Holding the knife blade horizontally, make a patterned edge by pressing down gently all around the edge of the pastry (this will help the layers in the pastry to puff up). This recipe makes one large pie, which will feed around 4 to 6 people, depending on how hungry everyone is! Pour flour into a bowl and season well. Can be made up to two days ahead and kept chilled, or frozen for up to a month. Add the onions and carrots to the pan and cook on a low heat for 5 mins. This can be done in a food processor if you prefer. (Keeping the flour and bowl cold will help you to get a better result later and create nice separate layers or pastry.).

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