steak and ale pie
Ingredients:
For the Filling:
1.5 pounds (700g) beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, diced
2 garlic cloves, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 cup (240ml) beef stock
1 cup (240ml) ale or stout
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper, to taste
2 tablespoons all-purpose flour
For the Pastry:
2 ½ cups (320g) all-purpose flour
1 teaspoon salt
1 cup (225g) unsalted butter, chilled and cut into cubes
1 large egg, beaten (for egg wash)
4-5 tablespoons ice water
Instructions:
1. Prepare the Filling:
1. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
2. Brown the beef cubes on all sides, then remove and set aside.
3. In the same pan, add the onions, garlic, carrots, and celery. Cook until softened, about 5 minutes.
4. Return the beef to the pan, sprinkle with flour, and stir well to coat.
5. Add the tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, beef stock, and ale. Stir to combine.
6. Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. Season with salt and pepper to taste. Let cool slightly.
2. Prepare the Pastry:
1. In a large bowl, combine the flour and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Be careful not to overwork it.
3. Divide the dough into two portions, one slightly larger than the other. Shape into discs, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
3. Assemble the Pie:
1. Preheat your oven to 375°F (190°C).
2. Roll out the larger portion of dough on a floured surface to fit your pie dish. Transfer to the dish, pressing it into the corners and trimming the edges.
3. Pour the beef filling into the pastry shell.
4. Roll out the remaining dough and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top to allow steam to escape.
5. Brush the top with the beaten egg.
4. Bake:
1. Bake for 35-40 minutes, or until the pastry is golden brown and crisp.
2. Let the pie cool for a few minutes before serving.
Enjoy your homemade steak and ale pie!
