This filling is slow cooker friendly, 4 hours on high or 8 hours on low. Serve this pie with boiled new potatoes and slow roasted carrots
Preheat the oven to 180c gas mark 7 160c fan oven
To prepare the onion petals: cut the onion in half and then cut each half into six wedges through the root to leave petals
Heat up a deep sided pan with a little cooking oil and brown the beef
Add the onions and carrots and cook until they have started to colour slightly
Mix the Puréety Beef Casserole seasoning with the wine and water. Then cover the beef with the liquid and bring to a simmer
Transfer into a casserole dish and cook in the oven for 2-2.5 hours or until the beef is soft
While the beef is braising, prepare your pie dish: butter or oil the dish and lightly flour it. Then take your pastry and cover the base, trim the edges of the pastry leaving a little extra room for pastry shrinkage
Rest the pastry base in the fridge for 25 minutes
When the pie filling is cooked allow to cool and then transfer into the pie dish. Push the Stilton into the filling, try to distribute evenly and avoid the sides
Next, brush the rim of the pastry (about 2cm deep) with the egg wash. Lay the pastry centrally over the top of the pie
Press firmly down the on the pastry against the egg brushed rim to seal all the way round
Egg wash the lid and then score or decorate with any left over pastry. Leave the finished dish to chill for 20 mins before baking
Bake in the oven for 35-45 mins or until the pastry is cooked and golden brown
Puréety Gourmet Flavours Ltd. was launched in 2007 by award winning chef Gareth Pearson and incorporated as a Limited company early 2009. Initially manufacturing marinades, ready meal sauces and finished products for a number of leading U.K food service providers.
Mon - Thur: 9am-5pm | Fri 9am-4pm | Sat - Sun: Closed
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