Hand Raised Beef And Ale Pie
Savoury pies are a stalwart of British food and these pies represent just a small part of a rich tapestry of traditional pie dishes.
We have plate pies, like my meat and potato pie and cheese and onion pie, with shortcrust pastry. Then we have pot pies like my pork and apple pie that features a puff pastry lid.
Then you have the majesty that is the Cornish pasty, quite simple the most wonderful and simple hand pie!
The filling for this pub-style individual steak and ale pie is a beef and mushroom stew cooked slowly in a bold gravy.
The pastry case is a hot crust pastry, one that is typically associated with a classic British pork pie.
For me, it is the best pastry for this type of pie! it has a wonderful texture and is really robust and holds in all of that wonderful gravy.
Whilst the cooking time is fairly long, both the stew and the pastry can be prepared in advance.
Using Leftover Roast Beef
I have been asked a few times about using beef leftover from Sunday roast or roast beef dinner. This will also tenderize any overcooked beef. Start the recipe at step 6 and then go on to step 7. On step 8, cook the vegetables in the beef stock for about 10- 15 minutes or so until the carrots are tender. Remove from the heat, then stir in the beef right before you add the filling to the pie and continue per the rest of the recipe.
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British Steak And Ale Pie Recipe
British Steak and Ale Pie is the essence of English comfort food. Also makes delicious leftovers.
Being British means loving a good savory meat pie, and nothing is better than a steak and ale pie. Tender beef is braised with onions, carrots, ale, beef stock, fresh herbs and Worcestershire sauce then a flaky, buttery crust is filled and the pie is baked until golden brown. Best served with real British chips and peas.
Meat pies are popular pub grub and perfect comfort food. The filling for this pie only uses onions and carrots, but you can fill meat pies with anything you like, root vegetables, mushrooms or peas, whatever is in season.
What gives this pie its rich, characteristic richness is the use of ale. Good, dark brown English ale is a must to get a deeply infused flavor. Braising the beef in the ale and other ingredients makes it beautifully moist and tender that comes together to make a delicious, saucy filling.
The pastry is just as important as the pie filling so they come together as the perfect marriage. This pastry recipe is my go-to for all my pies, like this minced beef and onion pie, as well as homemade sausage rolls recently featured on Food Fanatic.
An easy alternative to hand mixing the dough is making it in the food processor. This serves two purposes. Its quick and easy , and by not using my hands, it prevents the cold butter from warming up.
You can find more of my British recipes around Food Fanatic
Also Check: Hellofresh Chicken Pot Pie Recipe
The Hairy Bikers’ Superb Steak And Ale Pie Recipe
Beef and beer a classic. No doubt about it, the Hairy Bikers’ steak and ale pie recipe is more British than Vera Lynn. Make sure you use steak that’s well marbled with fat for flavour.
You will need a casserole dish and a 1.2-litre pie dish for this recipe.
loveFOOD recommends: you can’t go wrong with a Le Creuset signature cast-iron casserole and a KitchenCraft pie dish and don’t forget a pie bird to help the steam escape.
The British Pie Company
A British familyowned company located in the Savannah, Georgia area. Specializing in handcrafted British Meat Pies, Pasties, Quiches, Desserts and Breads as well as authentic British Fish & Chips. The British Pie Company has two retail locations in Pooler, GA and Savannah GA named ‘Pie Society’. We also have a wholesale license and distributors located in Florida and California, as well as small stores and restaurants selling our pies and other products across the US. We also ship, go to our website www.thebritishpiecompany.com/order and order pies straight to your door.
115 Canal St Ste 601 Pooler, GA
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How To Roll Puff Pastry For Pie
You can use ready-rolled puff pastry or a block of puff pastry or if you are feeling really confident make your own puff pastry! You will need a couple of packets.
In this case we use 2 pre rolled packs of puff pastry.
However, the lid doesn’t use a whole sheet and the base needs extra as we had to re-roll the leftovers of the top sheet to make the base bigger.
For the top simply cut around the outside of the pie dish as seen below left.
As illustrated by above picture on the right, roll out the next sheet larger than the pie case.
Make sure to grease the pie tin before placing the pastry inside.
Cheat Ingredients We Used In This Recipe
A few cheat products used to help speed up this already speedy recipe, all available from UK supermarkets!
Gia Garlic Puree – Garlic ready crushed to put into your recipe, 1tsp is equal to 2 garlic cloves. No more stinky fingers, we use it in most recipes that call for crushed garlic!
Gia Sundried Tomato Puree- Sundried Tomato’s in Oil with herbs and spices pureed down to a thick paste, fantastic to add extra richness to any dishes that call for Tomato Puree.
However, you will only need half the amount in comparison to plain Tomato Puree.
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Steak And Ale Pie With Hot Crust Pastry
Home » Beef Recipes » Steak and Ale Pie with Hot Crust Pastry
Steak and ale pie is a true Britsh institution, these individual hand raised pies are packed with beef and mushrooms in a stunning gravy.
The crispy hot crust pastry is made with beef dripping turning the beefiness of this dish right up to 11!
Steak And Mushroom Ale Pie
13/11/2020
Can’t beat a homemade, Steak and Mushroom Ale Pie. Follow along with our recipe where we show you how to make a proper pie with puff pastry on the top and bottom, otherwise known as a double crust pie.
The best British pub-style Steak, mushroom and ale pie you will ever cook, with melt in the mouth beef and vegetables. The perfect dinner to impress, UK and US measurements are given.
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What Mushrooms To Use In Steak And Ale Pie
We love mushrooms, but can’t be too picky with what mushrooms we use as it depends on the season.
So we always use a mix of what we can find. This time we used chestnut mushrooms and oyster mushrooms.
But you can use other varieties we have used shimeji, Chanterelles and button mushrooms before. It is best to do a mixture of different mushrooms for different textures.
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Individual Steak & Ale Pies
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British Steak And Ale Pie
British Steak and Ale Pie is a classic dish found in most pubs around England, just like mum used to make. Tender pieces of steak are cooked with vegetables and English ale, then wrapped in a flaky buttery crust. This true British, stick to your ribs food. Best served with real British chips and peas.
Being British means loving a good savory meat pie, and nothing is better than this British Steak and Ale Pie.
English meat pies are popular pub grub and perfect comfort food. The filling for this pie only uses onions and carrots, but you can fill meat pies with anything you like, root vegetables, mushrooms or peas, whatever is in season.
What gives British steak and ale pie its rich, characteristic richness is the use of ale. Good, dark brown English ale is a must to get a deeply infused flavor. Braising the beef in the ale and other ingredients makes it beautifully moist and tender that comes together to make a delicious, saucy filling.
The pastry is just as important as the pie filling so they come together as the perfect marriage. This easy shortcrust pastry recipe is my go-to for all my pies, like this minced beef and onion pie, as well as homemade sausage rolls.
An easy alternative to hand mixing the dough is making it in the food processor. This serves two purposes. Its quick and easy , and by not using my hands, it prevents the cold butter from warming up.
How to make the best flaky crustWhat is blind baking the crust?
The Little Crown By Pie Society
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Hand-crafted Meat Pies, Pasties, Quiches, Desserts plus house Cocktails, traditional British ales, wine and liquor.
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I cannot remember if they have gluten free options.
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What Cut Of Beef Is Best For Pies
We used some delicious Scottish diced beef from the butchers, just look at the beautiful cherry red colour in that meat.
You can use stewing steak, braising steak or a nice chunk of silverside, you don’t need to use expensive meat for making a good Steak and Ale Pie.
Where it is cooked slowly it will make the meat lovely and tender.
Assemble The Steak And Ale Pie
Pour the steak and ale filling in, and moisten the pastry rim with cold water. Place the pastry top on and press the edges together with your fingers and thumbs. Crimp the top and bottom together with the tines of a fork. If you like, cut out some leaves and beeries from leftover pastry and stick them on, otherwise leave it plain. Place the pie in the fridge for 15-30 minutes to rest.
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How To Prevent A Soggy Based Steak And Ale Pie
Here are a few tips to help you prevent a soggy based pie.
Firstly, make sure the filling is thick with not to much liquid.
Allow pie filling to cool down a little before adding to the base.
We are not too fussy on this matter, as the above two tips are enough, but if you want to put the extra effort in.
Then, try using shortcrust pastry for the base & blind bake the bottom pastry first. We don’t do this, but others think it makes a sturdier crispy base)
How To Join A Top And Bottom Pie Crust Aka Crimping
So you have got the pie filled, all thats left to do is join the top and bottom crust together!
Make sure you score the pie crust lightly before placing it on top.
Next, egg wash the bottom pastry sheet all around the rim of the pie dish and place the scored lid on top.
Trim away any some of the excess pastry, don’t worry about being too neat here.
Lift and fold the overhanging pastry a couple of fingers at a time, folding over as you go.
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Make The Steak And Ale Pie Filling
While the beef is heating up, peel and chop the onion into pieces about a centimetre square. Sauté them in the frying pan for 5-10 minutes – it’s OK if they go brown on the edges.
The liquid in the pot or pressure cooker should be boiling by now. If any scum has risen to the surface, skim it off. Add the onion, and herbs and bring to the boil. If you are using a pressure cooker, put the lid on, bring it up to pressure, and cook for about 30-40 minutes. If using a normal pan, bring to the boil, turn down to a gentle simmer, put a tight-fitting lid on and let it bubble away for at least four hours . Stir it occasionally to make sure nothing is sticking, add extra water if the mixture seems to be going dry. At the end of the cooking time, taste a piece of beef – it should be tender, falling to bits. If it isn’t, keep calm and carry on cooking.
When the filling is cooked, check for seasoning and add salt if needed. If the gravy is watery, make up a slurry of equal parts flour and water and stir that into the gravy – it should thicken it after a few minutes. Allow the filling to cool.
English Pub Style Steak And Ale Pie
I love pie but they take so long to cook so I came up with my own recipe that would be practically waiting for me to serve out when I got home from work with the minimal amount of preparation.This recipe cooks enough for a family of four with enough left over to freeze for another meal.You will needChopped Onions – enough to cover the bottom of the slow cooker in a 1cm layer. Fresh or frozen will be fine.Stewing steak – enough to cover one layer in your slow cooker One bottle of ale -Tomato puree – a squiiiiiiiige Bisto powder – or any gravy thickenerReady made pastry – you can make your own if you like but this recipe is designed for busy people
Into the slow cooker put the ….Onions and beef – there is no need to brown these.Crumbled up stock cubes and tomato puree go in now tooIf you are going to be in a rush the day you want to eat this then put it in the fridge at this stage. In the morning take it out and continue from here.Pour over the ale and give it a stir.Put on the lid and set if off to cook on high for 5 hours …. or …….. low for 8 hours. You cant really overcook it so don’t worry if you go over the time.
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