Puréety Steak & Ale Pie
Time to up your pie game with this chunky Beef & Ale pie with carrots & onions on a crisp shortcrust pastry base topped with a flaky puff pastry
Garnish the pastry with any excess pastry and fresh herbs.
Cooking Method
- In a hot pan with the oil, brown the beef in batches
- Then in the same pan soften the onions & carrot
- Fry the bacon until crispy
- Add all the sautéed meat and vegetables to the slow cooker/ pressure cooker with the ale and water. Slow cook for 4 hours/pressure cook 35 minutes or until tender
- Roll the shortcrust pastry and lay into a greased pie dish, push the pastry into the edges of the pie dish, prick the pastry and top with greaseproof paper (then weigh down with rice or baking beans) and bake for 15 mins @ 200c gas 6 180c fan oven. Then remove the paper, lightly brush the holes with egg wash and bake again for 5 minutes. Trim any excess pastry.
- When the filling is ready, mix in the chopped parsley, transfer the filling into the blind baked pastry case. Lightly egg wash the edge of the pie then place the puff pastry over the top and crimp the edges. Egg wash the lid and score. Cook in the oven at 190c gas 5 170c fan oven for 35-45 minutes
Ingredients
- 1tbsp Cooking Oil
- 1kg Braising Steak , Diced - chunky
- 300g Onions ` , Diced - chunky
- 300g Carrot , Diced - chunky
- 200g Smoked Bacon Lardon
- 500ml Ale
- 100ml Water
- 10g Parsley
- 320g Puff Pastry
- 500g Shortcrust Pastry
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