How to make Steak And Ale Pie / Easy Steak and Ale pie Recipe /easy steak and ale pot pie recipe

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive than beef.

ale

🥗Healthier: non-alcoholic beer

💰Cheaper: lager

Non-alcoholic beer retains flavor without the alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be less expensive in bulk.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry

Phyllo dough is lighter and can be made from scratch.

Make shortcrust pastry by mixing 340 grams of flour with 170 grams of cold butter chopped into cubes.

Add a pinch of salt and rub the butter into the flour until it reaches a sandy crumb texture.

Add cold water gradually until the mixture forms a dough, then wrap in cling film and refrigerate to rest.

Peel and chop 1 medium sized white onion and 1 clove of garlic roughly.

Heat 1 tablespoon of olive oil in a pan and sweat the onions until translucent, about 10 minutes.

Add the garlic to the onions and cook for a few more minutes under low heat to release flavors.

Add 400 grams of diced steak to the pan and mix with the onions and garlic.

Add 1 teaspoon of thyme, 1 teaspoon of rosemary, and ground black pepper to the meat and mix well.

Stir in 2 heaped tablespoons of plain flour and cook for a few minutes under low to medium heat.

Pour in enough ale to half cover the meat and add boiling water to a beef stock cube to cover the meat.

Add 2 tablespoons of Worcestershire sauce, turn the heat up, and then reduce heat to low, covering with a lid.

Check and stir every five minutes during cooking.

After nearly two hours, ensure the steak is soft and the sauce is thick and dark.

Cool the filling before assembling the pies.

Roll out the pastry into four sections for two small pies, ensuring it's flush with the sides and corners of the pie dish.

Beat 1 egg in a bowl and brush the sides and corners of the pastry case with it.

Load the pastry case with the steak and ale filling and roll out the lid for the pie.

Brush the edges with the beaten egg before sealing the lid.

Score the top of the pie with a knife in a crisscross pattern and trim excess pastry.

Crimp the edges of the pies by pinching the pastry between thumb and forefinger.

Brush both pies with the egg before baking in a preheated oven at 180°C for 35 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens