STEAK PIE | use STOUT not ALE | John Quilter

stout beer

🥗Healthier: non-alcoholic stout

💰Cheaper: lager

Non-alcoholic stout maintains flavor without alcohol.

beef chuck

🥗Healthier: sirloin

💰Cheaper: brisket

Sirloin is leaner, while brisket can be more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be less expensive.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry

Phyllo is lighter, and homemade can save costs.

Open the Bourbon County Imperial Stout and taste it to appreciate its flavor.

Cut skirt steak into small chunks for the pie.

Grate celery, onion, and carrot to add sweetness and depth of flavor.

Slice mushrooms and toast them in a dry pan to develop flavor.

Heat vegetable oil in a large pan and brown the steak in batches to avoid steaming.

Remove browned steak and deglaze the pan with the grated vegetables.

Add the browned steak back into the pan with fresh rosemary and a bay leaf.

Pour in the Bourbon County Imperial Stout and Worcestershire sauce, then add beef stock.

Cover the pan and let it simmer for about an hour until the meat is tender.

Prepare hot water crust pastry by combining 50ml milk, 50ml water, and 150g lard in a pan until melted.

In a bowl, beat an egg and gradually mix in flour to form a dough.

Knead the dough for 3-4 minutes, then let it rest for half an hour.

Roll out the pastry and fit it into individual pastry cases for blind baking.

Blind bake the pastry cases at 180°C for 15 minutes with baking beans, then remove the beans and bake for another 5 minutes.

Check the steak filling; it should be rich and meaty with the flavors well combined.

Let the filling cool slightly before filling the pastry cases.

Top the filled pastry with another layer of pastry, sealing the edges with egg wash.

Prick the tops for steam to escape and brush with egg wash for a golden finish.

Bake in the oven at 200°C until golden brown and bubbling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens