Beef Beer Pies Food

BEEF & BEER PIE

Steps:

• Heat oven to 160C/140C fan/gas 3. Using a flameproof casserole dish with a lid, soften onion and celery in the butter. Stir in the flour until it has disappeared, then stir in the beef and Worcestershire sauce. Crumble in stock cubes and add thyme. Pour over ale, bring to a simmer, then cover and cook in the oven for 2½ hrs. Remove lid and cook for another 30 mins - this should thicken the sauce nicely.
• Increase oven to 200C/180C fan/gas 6. For the pastry, whizz the flour, suet and 1 tsp salt in a food processor until there are no suet lumps. Keeping the motor running, dribble in 1 tbsp water at a time until the pastry starts to come together, then tip onto a lightly floured surface and bring together with your hands.
• Roll out half the pastry and use to line a 20-22cm pie dish. Using a slotted spoon, spoon in all of the meat, then pour over some of the sauce until the meat is just coated. Put the rest of the sauce into a saucepan. Roll out the remaining pastry to cover the pie. Trim the edge with a small, sharp knife, then crimp or fork the edges to seal. Make a small heart from cuttings. Brush top of the pie and heart with beaten egg, then dip heart into poppy seeds and stick to top. Bake for 30-40 mins until golden brown and crisp. Reheat sauce and serve with the pie along with some mash and greens.

MOM'S BEEF AND BEER

Steps:

• Season the beef with salt and pepper, then dredge in flour to coat. Heat the oil in a large pot over medium-high heat. When the oil is hot, add the meat, and cook until browned on all sides, turning as needed. Remove the meat from the pot, and set aside.
• Add the onion and garlic to the pot; cook and stir until clear and starting to brown. Return the meat the pot, and pour in the beer and water making sure to loosen any bits of food from the bottom of the pan. Season with rosemary, dill and parsley.
• Bring to a boil, then simmer over low heat for 1 1/2 hours.

BEEF & BEER PIES

Steps:

• Preheat oven to 200.C.
• Saute onion & bacon until onion softens & bacon is cooked, set aside.
• Add mince to pan and cook until browned, add mushrooms and cook until soft.
• Return onion & bacon to pan and add flour, cook stirring for 3 minutes.
• Add wine & beer & simmer until most of the liquid has reduced to a sauce consistency.
• Add worcestershire sauce & parsley.
• Spoon mixture into individual pie dishes, cover with pastry, (brush with egg or milk if you like) & bake about 20 mins or until pastry is well risen, golden & crisp.
• NB/ If you choose to make fully enclosed pies, pastry top & bottom, allow mixture to cool before spooning into pastry otherwise it will become soggy.

IRISH BEEF HAND PIES

Steps:

• Preheat oven to 400ºF.
• In a medium saucepan, heat oil over medium; add cabbage and potatoes.
• Cook until beginning to brown, 7 to 9 minutes.
• Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes.
• Stir in tomato paste, crushed red pepper flakes (if using), Worcestershire, thyme, and 1 cup water.
• Cover, and cook until potatoes are tender, about 15 minutes.
• Lightly mash mixture with a fork.
• Season; salt, & pepper, to taste.
• Crushed red pepper flakes, if using (optional)
• Let cool completely.
• On a lightly floured work surface, roll each crust into a 14-inch square; cut each into 4 equal squares.
• Place 1/2 cup filling on one half of each square, leaving a 1/2-inch border around the filling; brush borders with water; fold dough over filling to enclose.
• Crimp edges with a fork to seal.
• With a paring knife or scissors, cut 3 small vents in each.
• Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.
• *Arrange unbaked pies on a baking sheet (they should not touch); freeze until firm, about 1 hour.
• Wrap each pie in foil & place in a resealable plastic bag; freeze up to 2 months.
• To Bake from Frozen: Proceed increasing baking time to 28 to 30 minutes.