Pies take a special place in my heart, because I can have them sweet or savoury! Steak and ale pie is Joni’s (my boyfriend’s) favourite pie to make :-). Like a proper Englishman he loves “Colman’s” mustard and local ale (“London Pride”). Brussels sprout is his favourite vegetable!
STEAK AND ALE PIES Serves 2
- 400g beef steak, cut into pieces
- 2 tbsp plain flour
- 1 tsp Colman’s mustard powder
- salt and pepper
- 2 tbsp olive oil
- 150ml local dark ale
- 2 cloves garlic, crushed and finely chopped
- 1 onion, sliced
- 1 carrot, chopped
- 1 parsnip chopped
- 1 bay leave
- bunch of fresh thyme springs
- 150ml beef stock
- 1 tbsp tomato puree
- 1 tbsp balsamic vinegar
- 150g chestnut mushrooms, chopped
- knob of butter
- ready made puff pastry (because it is too much to ask to make your own)
- egg, whisked
- steamed brussels sprouts to serve
1. Mix the beef with the flour, mustard powder and some salt and pepper in the bowl. Fry it in the large frying pan until it is gently browned.
2. Transfer the beef pieces back to a bowl, then add ale to the same pan and scrape up any meaty bits. Pour the liquid into the bowl of beef.
3. In the same frying pan fry the garlic, onion and other vegetables.
4. Return the beef pieces into the pan together with the juices. Add bay leaf, thyme, beef stock, tomato puree and balsamic vinegar. Simmer everything for at least an hour.
5. Meanwhile fry the mushrooms in the butter and add it into the pan together with beef and vegetables.
6. To make a pie base use cookie cutters to cut out big enough circles to cover the base of the ramekin (pics. 1-2). Blind bake the base by placing baking paper and ceramic beans on top to stop it from rising (pic. 3).
7. Fill the pie with the beef and vegetable filling and cover it with another pastry circle (pic. 4).
8. Brush the pies with the whisked egg and bake them for 25min in 200C preheated oven.
Serve the pie with some brussels sprouts.