Steak & Ale Pie with Hot Water Crust Pastry

4 minutes ago

2 min read

Makes: Serves 6-8

Prep Time: 1hr

Cook Time: 1-2 hrs

Ingredients

1.3 kg chuck roast cut chunky

1 large onion sliced

2 sticks celery diced

2 carrots diced

Bunch of thyme

2 bay leafs

2 rashers bacon diced

500ml beef/chicken stock

350ml ale (your choice)

Worcestershire sauce to taste

2 tbsp tomato puree

2 garlic cloves crushed

2 tbsp flour

1 tsp cornstarch slurry

Salt & pepper to taste

200ml water

150g lard

400g All purpose flour

100g Bread flour

1 tsp salt

Coat beef in seasoned flour. Shake off excess and brown. Set aside and crisp up bacon. The fat from the bacon will deglaze the bottom of the pan. Set aside with the beef.
Add the veg, salt and garlic. Cook for 15 mins. Add Worcestershire sauce and flour. Cook out 2 mins. Then add tomato puree. Cook out for 1 min.
Add ale and stock. Then add beef and bacon. Add herbs, bayleaf. Bring to boil. Cover and simmer for 2-3 hours. (Until beef is tender)
To make the pastry melt lard and water in a pan and get it boiling. Meanwhile combine all the flours together and salt in a separate bowl. Once lard is boiling pour it all over your flours and mix with a wooden spoon until it looks shaggy. Let it cool for a few mins then turn out and knead it all together into a whole dough. Wrap in cling film and let it rest in the fridge for 1-2 hours
When beef is tender reserve some liquid, 250 ml or so for gravy later. Add cornstarch slurry to finished stew, mix through and check seasoning. Then let the pie filling cool.
Divide pastry into 2/3 for bottom of pie and 1/3 for the lid. Roll out the bottom first to 3mm thick.

Butter your pie dish and coat in flour. Dust off excess. Line pie dish with bottom of pastry. make sure there is an overhang of a few inches either side if you can, Fill with cold filling. Set aside in the fridge

Roll out the last bit of pastry for the lid of the pie. Egg wash the rim of the pie and put on the lid. Trim off excess around the edges. Pinch to seal the pie and crimp the edges if you like. Decorate the top of the pie if you want with the scraps. Cut 2 slits in the top of the pie to allow steam to get out. Cook for 1hr 20 at 390F/198C (or longer until done). Serve with mash and gravy.