BEEF AND PALE ALE PIE
|
Ingredients
Filling
600g Yorkshire dales meat chuck steak,diced into 2.5cm pieces
100g plain flour
50ml extra virgin olive oil
2 medium white onions, finely chopped
2 garlic cloves, crushed
Bunch of parsley and thyme, chopped
570ml fresh beef stock
500ml Wolds pale ale
2tsp Demerara sugar
1 bay leaf
50g black pudding cut into small pieces
Sea salt to taste
Cracked black to taste
Shortcrust pastry
455g plain flour
125g butter cubed
125g lard cubed
Pinch sea salt
60ml or 2tbsp water
30g butter for greasing
|
|
AAAAAAAAAA |
AAAAAAAAAA |
Method
The Filling.
Dust the diced beef in seasoned flour and set aside.
Heat the olive oil in a pan and sauté the onions and garlic until soft but not coloured. Add the chopped herbs and combine .
Add the beef and brown all over to seal.
Add the stock, beer, sugar and bay leaf and season to taste. Finally add the black pudding and cook the filling for 1¼ hours until the beef is tender and the sauce
has reduced. When cooked remove from heat and allow to cool for about 10 minutes.
The Pastry.
Stir the flour into a bowl, add the cubed butter, lard and salt and rub until the mixture is crumbly in texture. Add the cold water and combine to form a dough.
Wrap in cling film and rest in a fridge for 20 minutes
To Assemble The Pies.
Preheat the oven to 180°C (Gas mark 5).
Roll out two thirds of the pastry onto a floured surface to form the bases of the pies. Cut into six equal pieces and mould into a large greased 6-hole muffin tray.
Trim and tidy the edges.
Add the meat filling into the pies, straining most of the liquid (keep this remaining liquid warm and reserve for gravy).
Roll out the remaining pastry to create the lids. Take a suitable sized chef’s ring and cut out six lids. Place on top of the filled pies and crimp the edges together.
Cook in the oven for 25 minutes.
|
