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.
Beef
Main courses
Ingredients
Classic steak and ale pie
−
+
€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.
