Classic steak and ale pie
The classic steak and ale pie is a British classic and a must for all pubs menus. Make sure you meet your guest's expectations on taste and keep your kitchen profitable with this practical recipe.
Ingredients
For the pie filling:
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Chuck steak 1 kg
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Plain flour 40 g
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Water cold 500 ml
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Sunflower oil 50 ml
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Onion 300 g
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Button mushrooms 200 g
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Caster sugar 5 g
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Flora Buttery 2kg 40 g
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Ale 400 ml
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Fresh Thyme, chopped 3 g
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Bay Leaves 2 g
To assemble and cook:
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Puff pastry 450 g
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Egg 50 g
Preparation
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Advance preparation:
- Preheat oven to 190ºC.
- Prepare the individual pie dishes.
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For the pie filling:
- Season the pieces of the steak with the KNORR Professional Garlic Paste then toss in the flour.
- Remove the steak from the flour shaking off any excess. Reserve excess flour for later in the cooking.
- Make up the KNORR Roast Beef Bouillon Paste by whisking into the water when it is boiling.
- Heat the oil and FLORA Original then brown the meat.
- Add the button onions and mushrooms.
- Once brown add the sugar and flour the cook for 1-2 min.
- Add in the KNORR Roast Beef Bouillon, ale, thyme and bay leaf.
- Bring to a simmer and cook until the meat is tender.
- Remove from the heat and allow to cool.
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To assemble and cook:
- Roll out the pastry on a lightly floured surface and cut slightly larger than the individual pie dishes.
- Evenly load the dishes with the pie mix.
- Place the pastry lid on top and crimp the pastry into the side of the dish.
- Brush the puff pastry lids with the egg.
- Cook for 30-35 min. or until the core temperature has been met.
- Serve with creamed mash potatoes and seasonal greens.
