Jamie Oliver Steak Pie Food

WARWICK DAVIS' STEAK & STILTON PIE

Steps:

• Slice the beef into 2.5cm chunks, then toss with the flour and a pinch of sea salt and black pepper.
• Drizzle 2 tablespoons of oil into a large pan on a medium heat, then brown the beef all over. Remove to a plate, leaving the pan on the heat.
• Peel and roughly chop the onions, carrots and celery. Add to the pan with the bay leaves and cook for 5 minutes, or until starting to soften, stirring occasionally. Remove to the plate with the meat.
• Meanwhile, peel the potatoes and chop into 1cm cubes. Pour the wine into the empty pan and leave it to reduce by half, then add the meat and softened veg back to the pan, along with the potatoes.
• Pour in the stock, bring to the boil, then reduce to medium-low and simmer for 2 hours 30 minutes, or until the meat is tender, adding splashes of water to loosen, if needed. Once cooked, season to perfection and leave to cool.
• For the pastry, put the flour and a good pinch of sea salt into a food processor, cube and add the butter, then pulse until just combined. Pick and roughly chop the herb leaves, add to the processor with 100ml of ice-cold water, and pulse again until it forms a rough dough. Wrap in clingfilm and chill in the fridge for at least 30 minutes.
• Preheat the oven to 170ºC/325ºF/gas 3 and lightly oil a 20cm loose-bottomed round cake tin.
• Roll out two-thirds of the pastry on a clean flour-dusted surface to 2mm thick. Loosely roll it around the rolling pin and unroll it over the cake tin, gently easing it into the shape of the tin. Patch up any holes and trim the edges.
• Spoon in two-thirds of the cooled filling (freeze the rest and serve as a stew another day). Crumble over the Stilton and brush the pastry edges with beaten egg.
• Roll out the remaining pastry so it's slightly bigger than the tin and top the pie, crimping the edges to seal. Make a small incision in the centre so steam can escape. Use any spare pastry to decorate the pie, if you like.
• Eggwash the top, then bake at the bottom of the oven for 45 minutes to 1 hour, or until the pastry is golden and the pie is piping hot. Leave to stand for 30 minutes, then serve up. Delicious with creamy mash, extra gravy and steamed seasonal greens.

STEAK AND GUINNESS PIE - JAMIE OLIVER

Steps:

• Season your beef generously with salt and pepper. Sprinkle with the flour and toss around until all pieces are well coated.
• Heat olive oil, over med.-high heat, in a large casserole type pan and brown the meat. Make sure to not crowd your meat. You may do this in two batches, if necessary.
• Add the onion and cook for 1 more minute. Then add the carrots, potatoes and fresh herbs. Cook for another 4 minutes. Add the Guinness and tomatoes and bring to a boil. Stir and turn down the heat to simmer. Simmer this mixture for about 2 hours or until the meat is very tender. The sauce should be thick and intensely flavored. Season if needed.
• To make pies:.
• Preheat your oven to 375 degrees F.
• Put your meat filling into a large, round baking dish. You could also make individual pies. Any high-sided round ovenproof bowl is fine.
• Roll out the pastry, dusting with flour as you go, until it is about 1/4 inch thick. Cut out a large circle (or individual circles for smaller servings) - about 1/2 inch bigger than the top of your bowl. Brush the rim(s) of the bowl with the beaten egg, then place the pastry circle(s) on top, pushing the excess pastry down the outside of the bowl to secure. Lightly score the top of the pastry in a criss-cross manner and brush with more of the beaten egg.
• Bake in the middle of the preheated oven for about 45 minutes or until golden and bubbling.

EASY STEAK PIE

Steps:

• To make the filling, heat the oven to 160C/140C fan/gas 3. Heat half the oil in a large casserole dish, brown the meat really well in batches, then set aside. Add the onions adding a drizzle more oil, then cook on a low heat for 5 mins until coloured.
• Scatter over the flour, stirring until the flour turns brown. Tip the meat and any juices back into the pan along with the ketchup and give it all a good stir. Pour over the stock, season, and bring to a simmer then cover with a lid and put in the oven for about 2 hrs, until the meat is tender. The filling can be made up to three days ahead and chilled or frozen for up to three months.
• To make the pie, heat the oven to 220C/200C fan/gas 7. Tip the filling into a 24-26cm rimmed pie dish and brush the rim of the dish with some yolk. Unravel the pastry, drape over the dish and use a knife to trim and press the edges against the side of the dish. Re-roll your trimmings to make a decoration if you like. Brush the pie heavily with egg yolk. Make a few little slits in the centre of the pie and bake for 40 mins until golden. Leave to stand for a few minutes before serving.

BEEF AND ONION PIE

Steps:

• Beef Filling:.
• Peel and roughly chop the onions, carrots and celery.
• Remove the rosemary leaves from the stalks and finely chop.
• Put a large pan over high heat and add about 2 T. olive oil, all the chopped veggies, rosemary and bay leaves. Stir every minute for about 10 minutes, or until the veggies are softened and lightly colored.
• Stir in the ground beef and break up any large pieces.
• Add the mustard, Marmite, Worcestershire sauce and 2 t. of flour.
• Add the beef broth and bring to a boil.
• Turn the heat down, put a lid on, and simmer for about an hour. Make sure you stir it every so often. If at the end of the cook time the mixture is too soupy you can either thicken it with a little Wondra or flour or simply use a slotted spoon to get the meat mixture out without any excess liquid.
• Pie:.
• Remove the pastry from the refrigerator 10 minues before you need to roll it.
• Preheat oven to 350 degrees F.
• Fill a large baking dish with the beef filling and let it cool. (OR if you prefer to have a 2 crust pie, then first layer the baking dish with 1 pie pastry before adding the beef filling.).
• Dust a clean work surface and a rolling pin with some flour and lay the pie dough one on top of the other. Fold in half and roll the dough to 1/8-inch thick. Once it's large enough to cover the top of your serving dish, wind the pastry around your rolling pin and unroll it over the dish. Just patch up any rips or tears. Run a knife around the edge of the dish to trim off any extra dough. (OR don't put them together and use one for the bottom of your pie and the other for the top.).
• Using a fork, press down all around the edge of the dough to crimp it closed.
• Make a hole in the middle of the dough, using the tip of a knife.
• Brush the top of the dough with the beaten egg (or milk).
• Bake on the bottom rack of your preheated oven for about 40 minutes, or until the pastry is golden and crisp.

JAMIE OLIVER'S STEAK AND GUINESS PIE

Steps:

• Step 1 Preheat the oven to 350 degrees.
• Step 2 In a large, ovenproof casserole, heat a glug of olive oil on low heat.
• Step 3 Add the red onions and sauté them very slowly for about 10 minutes.
• Step 4 Turn the heat up and add the garlic, butter, carrots, celery, half the cheese and then scatter in the mushrooms. Mix all the vegetables together and then add the beef, the rosemary a pinch of salt, and a level teaspoon of black pepper.
• Step 5 Sauté the beef and vegetables for 3 to 4 minutes.
• Step 6 Pour in the Guinness, stir in the flour and if necessary, add enough water to cover.
• Step 7 Bring the dish to a simmer
• Step 8 then cover the casserole with its lid and put it into the oven.
• Step 9 Bake for an hour and a half, then take the casserole out of the oven, check to see that there's enough liquid, stir and put it back in the oven for another hour or until the meat is very tender. The pie filling should be rich, dark, and thick. If necessary, reduce the liquid on the top of the stove. Be careful not to burn it. Remove from heat and then add the second half of the cheese and stir. At this point, you can put the pie filling aside or proceed. (I made the filling then chilled it, and made the pie another day.)
• Step 10 To assemble the pie, take two 9 X 9 sheets of puff pastry out of the freezer and thaw for 40 minutes.
• Step 11 Prepare a pie dish by greasing it with butter or a non-stick spray like Pam.
• Step 12 Dust a clean work surface with flour, and then roll one sheet of puff pastry out till it is about 1/8 inch thick. Put that sheet on the bottom of the pie plate and let the pastry droop over the sides.
• Step 13 Gently fill the pie with the beef and vegetable filling.
• Step 14 Take the second sheet of puff pastry. Roll it out and then take a sharp knife and carefully score the crust in a cross-hatch pattern.
• Step 15 Make an egg wash and brush it over the edge of the bottom pastry.
• Step 16 Gently place the cross-hatched crust on top of the pie. Put the pie on a sheet pan placed on the bottom of your oven. Bake for an additional 45 minutes. This gave me a beautifully cooked crust-better than any puff pastry I'd ever cooked before.
• Step 17 *Baby Bella mushrooms have more flavor than plain white mushrooms but you can certainly use them if no Baby Bellas are available. This was very well received. I did follow Jamie's advice and served it with some frozen peas, one of my favorite vegetables.