A good old fashioned Steak & Ale Pie, made using the oldest form of tradition water based pastry. The homemade steak and ale pie is one of those British dishes that inspires and though vegetarians may turn their noses up at it, they will still try to emulate it.
This steak and ale pie recipe is traditional English fare. The steak and ale combine to make a wonderful wintry dish that will stick to the skinniest ribs. Simple and quick to make, but you must remember to make the filling first!
700g Stewing steak (cut into small cubes)
450ml Traditional ale
120g Carrots (peeled and diced)
2tbs Plain flour
1 Medium Onion (skinned and diced)
Salt & Pepper
66Og Plain flour
2 Egg yolks
Beaten egg for glazing
Coat the stewing steak with the flour and place in saucepan.
Add Onion, carrots and ale.
Bring to the boil.
Simmer until meat is tender.
Season to taste.
Mix lard, water and sale and bring to boil in a saucepan.
Beat in flour.
While still warm, knead into a smooth paste.
Knead in egg yolks (add more flour as required).
Brush muffin cups (6 hole x 9cm) with oil.
Using 3/4 of the pastry, line each cup with a 1cm collar.
Pack each pie with filling.
Rollout remaining pastry and cut six pie lids.
Moisten edges with beaten egg and crimp the lid and collar together.
Cut a small hole in the top of each pie.
Glaze each lid.
Bake for 45 mins at 190c/375/G5 until golden.
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