Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, steak & ale puff pie. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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Steak & Ale Puff Pie is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Steak & Ale Puff Pie is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook steak & ale puff pie using 18 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Steak & Ale Puff Pie:
- Prepare 500 g lean braising steak
- Get 1 onion
- Get 1/2 leek
- Take 2 sticks celery
- Take 1 carrot
- Make ready 1 clove garlic
- Take 1 small punnet button mushrooms
- Prepare 1 tbspn plain flour
- Take 250 ml dark ale (use more if needed)
- Prepare Drizzle balsamic vinegar
- Prepare 1 tspn mustard
- Get Squeeze tomato purée
- Prepare Squeeze honey
- Prepare Black pepper and salt
- Take 2 tbspn oil
- Get Splash water
- Prepare Puff pastry
- Get Egg wash
It is normally grilled, though can also be pan-fried. It is often grilled in an attempt to replicate the flavor of steak cooked over the glowing coals of an open fire. Steak can also be cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers. The steak is then grilled at high temperature to get the appropriate crust.
Steps to make Steak & Ale Puff Pie:
- Start off by coating the steak in flour and fry the steak in oil till browned (don’t cook it). Then remove into a bowl and fry all veggies in more oil - chop small. Then re add steak and then add balsamic, mustard and tomato purée. Give everything a good stir then add ale and honey and season. Pop lid on and cook slowly in warm oven 160 (fan) for 2 hours - stirring couple of times in between. Add splash of water or more ale to the pie if it needs it. Should be nice and thick and ready to eat.
- Transfer to pie dishes if you need to. Then egg wash the rim and stick pastry round edge of dish and then egg wash the pastry before adding a lid. I cut a pattern in mine but you don’t need to as long as there’s a little hole at the top of the pastry. Egg wash again. Cook for half hour or so till bubbling and hot on 180 (fan).
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