British Open Top Steak Ale And Stilton Pub Style Pies Recipes

Steps:

• Peel and chop the onions. Cut up the braising steak into small cubes.
• Heat some oil in a large and deep saucepan. Add the onions and sauté gently for about five minutes until soft.
• Add the meat and cook to seal.
• Add the flour and stir in to meat juices.
• Continue to cook to cook out the flour, adding the beer gradually to prevent sticking to the pan until all the beer has been added.
• Add beef stock cubes, salt and pepper to taste and stir until dissolved.
• Add water to thin down the gravy. The amount will vary according to how much juice has come out of the meat so add gradually until the right consistency is achieved.
• Add the English mustard and mix well.
• Once boiling reduce the heat, cover and simmer very gently for at least two hours.
• Allow to cool slightly.
• Pre-heat oven to 210C/425°F.
• Roll out the ready made shortcrust pastry and line 4 individual pie moulds with it - I used a Yorkshire pudding tin - the diameter of the moulds in the tin was 5" - or use individual aluminium pie containers.
• Line each pastry round with greaseproof paper and bake blind for about 5 - 10 minutes; using baking beans or heavy beans to keep the pastry flat.
• Remove the greaseproof paper and beans; divide the steak in ale mixture between the 4 pies.
• Mix the Stilton cheese into the ready-made and well seasoned mashed potato and pile on top of the steak and pastry bases.
• Place a knob of butter on top of each mashed potato topping and bake in the oven for about 10 - 15 minutes, or until the pastry is crisp and the potato and Stilton cheese topping is golden brown & bubbling.
• Serve with extra ale gravy if desired and seasonal vegetables - OR allow to cool, wrap and take on a picnic!
• You can prepare and part cook your Steak and Ale Pie on the one day and then complete the cooking on the following day which will allow the flavours to come out even more.
• Suggested Ales: Theakson's Old Peculiar; Old Speckled Hen; Hobgoblin Strong Dark Ale; Hooky Dark.

Steps:

• Don't substitute bone-in short ribs; their yield is too variable. Instead, use a 4-pound chuck-eye roast, well trimmed of fat. Use a good-quality beef broth for this recipe; the test kitchen's favorite is "Better Than Bouillon Roasted Beef Base." If you don't have a deep-dish pie plate, use an 8x8-inch baking dish and roll the pie dough into a 10-inch square. We prefer pale and brown ales for this recipe. FILLING: Combine water and baking soda in large bowl. Add beef, salt, and pepper and toss to combine. Adjust oven rack to lower-middle position and heat oven to 350°F. Cook bacon in large Dutch oven over high heat, stirring occasionally, until partially rendered but not browned, about 3 minutes. Add mushrooms and 1/4 cup broth and stir to coat. Cover and cook, stirring occasionally, until mushrooms are reduced to about half their original volume, about 5 minutes. Add onion, garlic, and thyme and cook, uncovered, stirring occasionally, until onion is softened and fond begins to form on bottom of pot, 3 to 5 minutes. Sprinkle flour over mushroom mixture and stir until all flour is moistened. Cook, stirring occasionally, until fond is deep brown, 2 to 4 minutes. Stir in beer and remaining 1 1/4 cups broth, scraping up any browned bits. Stir in beef and bring to simmer, pressing as much beef as possible below surface of liquid. Cover pot tightly with aluminum foil, then lid; transfer to oven. Cook for 1 hour. Remove lid and discard foil. Stir filling, cover, return to oven, and continue to cook until beef is tender and liquid is thick enough to coat beef, 15 to 30 minutes longer. Transfer filling to deep-dish pie plate. Once cool, filling can be covered with plastic wrap and refrigerated for up to 2 days if needed. Increase oven temperature to 400°F. CRUST: While filling is cooking, measure out 2 tablespoons beaten egg and set aside. Whisk remaining egg and sour cream together in bowl. Process flour and salt in food processor until combined, about 3 seconds. Add butter and pulse until only pea-size pieces remain, about 10 pulses. Add half of sour cream mixture and pulse until combined, about 5 pulses. Add remaining sour cream mixture and pulse until dough begins to form, about 10 pulses. Transfer mixture to lightly floured counter and knead briefly until dough comes together. Form into 4-inch disk, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days. Roll dough into 11-inch round on lightly floured counter. Using knife or 1-inch round biscuit cutter, cut round from center of dough. Drape dough over filling, it's okay if filling is hot. Trim overhang to 1/2-inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers or press with tines of fork to seal. Brush crust with reserved egg. Place pie on rimmed baking sheet. Bake until filling is bubbling and crust is deep golden brown and crisp, 25 to 30 minutes. If filling has been refrigerated, increase baking time by 15 minutes and cover with foil for last 15 minutes to prevent over browning. Let cool for 10 minutes before serving.