Description
These Savory Steak and Ale Pies are a comforting classic, featuring tender slow-braised beef chuck steak infused with the rich flavors of Guinness and a hint of English mustard. Enveloped in a flaky, buttery cheddar-enhanced pastry, this recipe is perfect for a satisfying homemade meal that’s sure to impress.
Ingredients
Scale
Filling
- 800 g beef chuck steak
- 35 g plain flour
- 2 tbs vegetable oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 tbs tomato paste
- 250 ml Guinness
- 1 slice bread spread with English mustard
- 80-100 g Stilton cheese (optional)
Pastry
- 600 g plain flour
- 1/2 tsp sea salt
- 150 g unsalted butter, chilled
- 150 g cheddar, grated
- 150 ml ice-cold water
- 1 egg yolk whisked with 1 tbs milk (for egg wash)
Instructions
- Preparation: Preheat your oven to 160°C (320°F). Dust the beef chuck steak with plain flour and season it well. This step is essential to thicken the filling as it cooks.
- Sauté Vegetables: Heat vegetable oil in a flameproof casserole over medium-high heat. Add the finely chopped onion and carrot and cook for 4-5 minutes until softened and slightly caramelized, enhancing the flavor base.
- Brown the Meat: Add the floured beef to the casserole and brown it for 6-8 minutes, stirring occasionally to develop rich color and flavor. Stir in the tomato paste until well combined.
- Add Liquids and Bread: Pour in the Guinness, scraping the bottom of the pan to release all the flavorful browned bits. Add the mustard-spread slice of bread and stir until it breaks down into the mixture, contributing body and tanginess.
- Braise the Filling: Cover the casserole and transfer to the oven, braising the mixture for 2 to 2 hours 20 minutes until the beef is tender and the flavors meld beautifully. Once done, allow the stew to cool thoroughly before assembling the pies.
- Make the Pastry: In a food processor, combine plain flour, sea salt, chilled unsalted butter, and grated cheddar. Pulse for about 8 seconds until the mixture resembles breadcrumbs. Add ice-cold water a little at a time and pulse again until a dough forms. Knead briefly on a floured surface, wrap in plastic, and chill in the fridge for 30 minutes to relax the dough.
- Assemble Pie Bases: Increase oven temperature to 180°C (356°F). Grease four pie pans with softened butter. Roll out two-thirds of the pastry dough to about 3mm thick and cut into four squares. Carefully lift and press each piece into the pie pans, allowing some overhang for sealing.
- Prepare Pie Lids: Roll out the remaining pastry similarly and cut into four squares for the lids.
- Fill the Pies: Spoon the cooled beef and ale filling evenly into each pastry base. If using, crumble Stilton cheese into the filling to add extra richness.
- Seal and Decorate: Place the pastry lids on top, trimming any excess dough. Press the edges firmly to seal completely, preventing leaks. Optionally, use leftover pastry to create decorative shapes for the tops.
- Apply Egg Wash and Bake: Brush the pies with the whisked egg yolk and milk mixture to achieve a golden, glossy finish. Bake in the center of the oven for 40-50 minutes, or until the pastry is puffed and golden brown.
Notes
- Using beef chuck steak is essential for tenderness after slow braising.
- Chilling the pastry dough helps achieve a flaky texture by preventing butter from melting prematurely.
- Allow the filling to cool before assembling to keep the pastry from becoming soggy.
- Stilton cheese is optional but highly recommended for added depth and creaminess in the filling.
- Ensure the pies are sealed well to avoid leakage during baking.
- The egg wash creates a beautiful golden crust; don’t skip this step.
- Prep Time: 45 minutes
- Cook Time: 2 hours 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
