British Beef And Ale Pie Food

BRITISH STEAK AND ALE PIE

Steps:

• To make the pastry in a food processor: Add the flour and salt and butter. Pulse until you get the texture of fine breadcrumbs. With the processor running, slowly drizzle in cold water until it forms a ball. You may need more or less water depending on the dough.
• To make the pastry by hand: Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand.. You may not need all of the water.
• Remove and shape into a ball on a floured board. Wrap in plastic wrap and refrigerate.
• For the filling:
• Add the vegetable oil and butter to a large, heavy, ovenproof saucepan or braising pan over medium high heat. Add the beef and cook, turning the pieces until brown on all sides. Remove and set aside.
• To the same pan, add the onion and carrots and cook until the onions soften, about 5 minutes. Add garlic, tomato paste and Worcestershire sauce. Stir to mix well and cook for 1 minute.
• Sprinkle in the flour and stir well until all the flour is well mixed. Cook for 2 minutes, then add the ale and stir until it starts to thicken. Stir in the beef, beef stock, thyme, rosemary, salt and pepper.
• Cover with a lid and allow to come to a low simmer for 35-45 minutes. Remove the lid and simmer for 15 more minutes to thicken the liquid. You do not want the liquid too runny, it should be thick. The meat should be quite tender, but will also continue cooking in the oven.
• Preheat oven to 425°F/220°C with rack in the center of the oven. Lightly butter a 9 or 10-inch (23 or 25.5 cm) pie dish.
• Remove the dough from the refrigerator and cut in half. Wrap one half back in the plastic wrap and refrigerate.
• Roll out the other half onto a floured surface to a thickness of 1/8 of an inch. Cut a circle from the dough 1/2 inch larger than your pan and place into the pie dish allowing the edge to hang over.
• Cut a large circle of parchment paper or foil larger than the pan or and place on top of the pastry in the pie dish. Pour the dried beans to the center to weigh down the dough. Or, place a piece of foil on top of the dough and weigh down with an oven-proof dish that will fit inside. Bake for 12 minutes until you start to see the edges get a little golden brown.
• Remove the crust from the oven, grab the corners of the paper or foil and remove the beans. Make holes in the bottom of the pastry with a fork to prevent it puffing. If it puffs, it should go down. Return the crust to the oven for 5 more minutes to cook the bottom of the pastry.
• Once the crust is out of the oven take the rest of the dough and roll out onto a floured surface and cut a 10-inch circle.
• Fill the cooked crust with the beef filling.
• Brush the edges of the cooked pastry with the egg. Roll the pastry circle over your rolling pin, lift and place on top of the pie with the egg washed edges down so they stick to the other dough, pinch the edges or press with a fork.
• Brush with the entire top with egg wash and cut a couple of slits in the center of the crust. Bake for 15 minutes until golden brown. The time will vary depending on your oven.

PROPER BEEF, ALE & MUSHROOM PIE

Steps:

• If you're using the porcini mushrooms, cover 10g of mushrooms in boiling water for 20 mins, then squeeze out but keep the soaking water.
• Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp vegetable oil in a large casserole dish, brown 1kg large chunks of braising steak really well in batches, then set aside.
• Add 2 large onions, roughly chopped, and 4 large carrots, chopped into large chunks, to the pan. Add a drizzle more vegetable oil, then cook on a low heat for 5 mins until coloured.
• Add the soaked porcini mushrooms, sizzle for 1 min more, then scatter over 2 tsp golden caster sugar and 4 tbsp plain flour, stirring until the flour turns brown.
• Tip the braising steak and any juices back into the pan and give it all a good stir.
• Pour over 300ml dark ale, 2 beef stock cubes mixed with 400ml boiling water and the porcini mushroom soaking liquid, discarding the last few drops.
• Season the stew, tuck in a small tied-together bunch of thyme, bay leaf and parsley, and bring everything to a simmer.
• Cover with a lid and place in the oven for about 2 hrs, until the braising steak is really tender.
• While the stew is cooking, heat a drop more vegetable oil in a frying pan and sizzle 200g smoked bacon lardons for 3 mins until crisp.
• Turn up the heat, add 200g halved chestnut mushrooms and cook for 4 mins until golden. Remove from the heat and, when the stew is cooked, stir them through.
• Leave everything to cool completely - better still, make this up to 2 days in advance and keep it in the fridge as the pie will be better if the filling is fridge-cold when added. Can also be frozen for up to 3 months and defrosted when needed.
• Make the pastry up to 2 days before you want to assemble the pie. Crumble 650g plain flour and 250g cold diced lard or butter, together with a generous pinch of sea salt until completely combined, then add up to 200ml ice-cold water to make a soft dough. This can be done in a food processor if you want.
• Knead the pastry, then wrap in cling film and leave to rest in the fridge for at least 1 hr. The pastry can be made up to 2 days ahead and kept in the fridge or frozen for up to a month.
• When you want to make the pie, heat oven to 220C/200C fan/gas 7 and place a flat baking tray in the oven. Heavily grease a 24-28cm pie dish and dust well with flour.
• Cut a third off the pastry and set aside. Roll out the pastry to a thickish round that will easily line the pie dish with an overhang, then line the tin.
• Add the braising steak to the dish using a slotted spoon so some gravy is left in the container, as you don't want too much sauce in the pie. You want the filling to be slightly higher than the rim of the dish. If you have a bit too much, set it aside.
• Roll out the remaining pastry to a thick round big enough to cover the dish. Brush the edges of the pastry in the dish with 1 beaten egg yolk, then cover with the pastry lid.
• Trim the edges, crimp the pastry, then re-roll your trimmings to make a decoration, for example, pastry leaves. Brush the top heavily with egg. Make a few little slits in the centre of the pie, place on the hot baking tray.
• Bake for 40 mins until golden. Leave the pie to rest for 10 mins while you heat up the gravy left in the container. Serve the pie at the table with a jug of gravy and a big pile of greens.

NEXT LEVEL STEAK & ALE PIE

Steps:

• Heat the oven to 160C/140C fan/gas 3. Heat the vegetable oil in a large casserole dish and gently fry the bacon for 5 mins until lightly browned. Remove with a slotted spoon and set aside. In the same pan, brown the beef well in batches for 5-8 mins, adding a drizzle more oil if you need to, then set aside.
• Add the onions and carrots to the pan and cook on a low heat for 5 mins. Stir in the flour, then add the tomato purée, vinegar and miso, if using. Tip the beef and bacon, along with any juices, back into the pan and give it all a good stir. Pour in the ale and stock, and nestle in the thyme stalks and bay. Season generously and bring to a simmer. Cover with a lid and cook in the oven for about 2 hrs or until the meat is really tender. Leave everything to cool slightly, then strain off about half the braising liquid into another container. Leave to cool completely. Can be made up to two days ahead and kept chilled in the fridge - the pie will be better if the filling is fridge-cold when added. Can also be frozen for up to three months.
• To make the pastry, mix the flour, mustard powder, lard and butter with a generous pinch of sea salt until completely combined, then gradually add up to 250ml ice-cold water to make a soft dough. This can be done in a food processor if you prefer. Knead the thyme leaves into the pastry, then cover and leave to rest in the fridge for at least 1 hr. Can be made up to two days ahead and kept chilled, or frozen for up to a month.
• Heat the oven to 220C/200C fan/gas 7 and put a baking tray in the oven. Heavily butter a 26-28cm pie dish and dust well with flour. Cut off a third of the pastry and set aside. Roll out the remaining pastry to a thick round that will easily line the pie dish with an overhang, then line the tin. Tip in the beef mixture. You want the filling to be slightly higher than the rim of the dish. Brush the edges with egg yolk. Roll out the remaining pastry to a thick round, big enough to cover the pie, then lift onto the pie dish. Trim the edges, crimp together, then re-roll the trimmings and cut into decorative shapes, such as leaves. Brush the top with more yolk. Make a hole in the centre of the pie with a knife, and put it on the hot baking tray.
• Bake for 20 mins, remove, brush again with yolk, scatter with sea salt and bake for 20-25 mins until golden. Leave to rest for 10 mins while you heat up the extra gravy.

PUB-STYLE STEAK & ALE PIE RECIPE - (3.5/5)

Steps:

• Don't substitute bone-in short ribs; their yield is too variable. Instead, use a 4-pound chuck-eye roast, well trimmed of fat. Use a good-quality beef broth for this recipe; the test kitchen's favorite is "Better Than Bouillon Roasted Beef Base." If you don't have a deep-dish pie plate, use an 8x8-inch baking dish and roll the pie dough into a 10-inch square. We prefer pale and brown ales for this recipe. FILLING: Combine water and baking soda in large bowl. Add beef, salt, and pepper and toss to combine. Adjust oven rack to lower-middle position and heat oven to 350°F. Cook bacon in large Dutch oven over high heat, stirring occasionally, until partially rendered but not browned, about 3 minutes. Add mushrooms and 1/4 cup broth and stir to coat. Cover and cook, stirring occasionally, until mushrooms are reduced to about half their original volume, about 5 minutes. Add onion, garlic, and thyme and cook, uncovered, stirring occasionally, until onion is softened and fond begins to form on bottom of pot, 3 to 5 minutes. Sprinkle flour over mushroom mixture and stir until all flour is moistened. Cook, stirring occasionally, until fond is deep brown, 2 to 4 minutes. Stir in beer and remaining 1 1/4 cups broth, scraping up any browned bits. Stir in beef and bring to simmer, pressing as much beef as possible below surface of liquid. Cover pot tightly with aluminum foil, then lid; transfer to oven. Cook for 1 hour. Remove lid and discard foil. Stir filling, cover, return to oven, and continue to cook until beef is tender and liquid is thick enough to coat beef, 15 to 30 minutes longer. Transfer filling to deep-dish pie plate. Once cool, filling can be covered with plastic wrap and refrigerated for up to 2 days if needed. Increase oven temperature to 400°F. CRUST: While filling is cooking, measure out 2 tablespoons beaten egg and set aside. Whisk remaining egg and sour cream together in bowl. Process flour and salt in food processor until combined, about 3 seconds. Add butter and pulse until only pea-size pieces remain, about 10 pulses. Add half of sour cream mixture and pulse until combined, about 5 pulses. Add remaining sour cream mixture and pulse until dough begins to form, about 10 pulses. Transfer mixture to lightly floured counter and knead briefly until dough comes together. Form into 4-inch disk, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days. Roll dough into 11-inch round on lightly floured counter. Using knife or 1-inch round biscuit cutter, cut round from center of dough. Drape dough over filling, it's okay if filling is hot. Trim overhang to 1/2-inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers or press with tines of fork to seal. Brush crust with reserved egg. Place pie on rimmed baking sheet. Bake until filling is bubbling and crust is deep golden brown and crisp, 25 to 30 minutes. If filling has been refrigerated, increase baking time by 15 minutes and cover with foil for last 15 minutes to prevent over browning. Let cool for 10 minutes before serving.

BRITISH STEAK AND ALE PIE

Steps:

• fry beef until browned.
• transfer to a large pan, add onions and mushrooms, beef stock, beer and salt and pepper. simmer for 1 hour until tender and the sauce thickened.
• add beef mixture to a large oven proofed dish.
• roll out puff pastry and place on the top of the beef mixture ensuring no gaps. brush milk with a pastry brush.
• bake in a preheated medium oven for 30 to 40 minutes until risen and brown.
• serve.

BEEF AND ALE PIE

Steps:

• Dip the meat into the seasoned flour, then place a large lidded pan on the hob.
• Heat half the butter in the pan and add the meat. Sear all over until golden brown.
• Add the vegetables and herbs, then pour in the ale and stock. Bring to a simmer, then cover with a lid and gently simmer on the stove for 1½ hours.
• Preheat the oven to 220C/425F/Gas 7.
• Once cooked, season the stew, add the remaining butter and tip into an ovenproof serving dish. Brush the edge of the dish with the beaten egg.
• If necessary, roll out the pastry using as little flour as possible and place over the dish. Pinch the edges of the dish so that the pastry will stick to it and trim off any remaining pieces of pastry from around the edge. Cut the leftover pastry into leaves and add them to the top, using the beaten egg as a 'glue', for decoration.
• Brush the pastry top thoroughly with the remaining beaten egg and place on a baking tray. Bake in the oven for 20-30 minutes until the pastry is golden brown on top. Serve.

BRITISH BEEF AND ALE PIE

Steps:

• Mix flour and seasoning in a shallow bowl.
• Coat beef on all sides (if roast is large, cut in 2 or 3 pieces so it fits in crock pot). Toss out remaining flour mixture.
• Brown the beef on all sides, remove.
• Rough chop onions and garlic and add to the pan, heating until soft.
• Place beef, carrots, onions/garlic, ale and beef stock in crock pot and cook on high for 6-8 hours until it falls apart easily.
• Remove beef and vegetables from crock pot, reserving liquids. Pull beef into shreds, removing any fat or undesirable pieces.
• Melt butter in a large saute pan, and cook the mushrooms.
• Remove 3 cups of liquid from the crock pot and wisk in 1/4 cup flour until smooth. Add to saute pan and cook until sauce thickens. Add beefy mushroom soup. Add beef and vegetables. Maintain on low to keep warm.
• Prepare puff pastry as directed on the package, baking until risen and golden.
• Spoon beef mixture in individuals crocks/bowls and top with a single serving of puff pastry.