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 guests expectations on taste and keep your kitchen profitable with this practical recipe.
Ingredients
Classic steak and ale pie
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€4.66
For the pie filling:
Chuck steak
/kg
1.0 kg
0%
Knorr Professional Garlic Puree 750g
/g
50.0 g
0%
Plain flour
/g
40.0 g
0%
Knorr® Professional Beef Paste Bouillon 80L
/g
13.0 g
0%
150
May contain celery and it´s derivatives
Contains artificial colours
Water cold
/ml
500.0 ml
0%
Sunflower oil
/ml
50.0 ml
0%
Onion
/g
300.0 g
0%
Button mushrooms
/g
200.0 g
0%
Caster sugar
/g
5.0 g
0%
Butter
/g
40.0 g
0%
Ale
/ml
400.0 ml
0%
Fresh Thyme, chopped
/g
3.0 g
0%
Bay Leaves
/g
2.0 g
0%
To assemble and cook:
Puff pastry
/g
450.0 g
0%
Egg
/g
50.0 g
0%
/
For the pie filling:
-
Chuck steak 1.0 kg
-
Plain flour 40.0 g
-
Water cold 500.0 ml
-
Sunflower oil 50.0 ml
-
Onion 300.0 g
-
Button mushrooms 200.0 g
-
Caster sugar 5.0 g
-
Butter 40.0 g
-
Ale 400.0 ml
-
Fresh Thyme, chopped 3.0 g
-
Bay Leaves 2.0 g
To assemble and cook:
-
Puff pastry 450.0 g
-
Egg 50.0 g
Preparation
-
Advance preparation:
- Preheat oven to 190ºC.
- Prepare the individual pie dishes.
-
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 butter 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.
-
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.
