Steak Ale and Cheese Pie with Homemade Buttery Savoury Pastry
300 rump steak, cut in 2-3 cm pieces
50 ml Worcester sauce
2 tbsp. oil
1 red onion, diced
3 cloves garlic, finely diced
1 tsp. fresh rosemary
1 tsp. fresh thyme
1 bottle Speight’s, or any ale
2 cups beef stock
1 tbsp. tomato paste
salt and pepper
1/2 cup grated cheese
3 tbsp. corn flour mixed with 3 tbsp. cold water
2x butter savoury pastry
1 tsp. butter and butter wrapper + flour for dusting
1 egg, beaten for egg wash
- Combine beef, garlic, Worcester sauce, rosemary, thyme and a good seasoning of salt and pepper in a bowl. stir and coat well refrigerate for 1 hour or longer to enhance flavour in meat.
- Heat heavy based fry pan to a medium high heat, add 1 tbsp. oil brown onions add to a large pot.
- Add remaining oil and brown beef on each side, add to the pot with onions.
- Deglaze your hot fry pan with beer to remove all the tasty caraamilsed juices also add this to the large pot.
- Add stock, tomato paste and salt and pepper to your pot, bring to the boil then reduce the heat to a simmer for 45- 50 minutes until meat is becoming tender.
- Remove pastry from fridge.
- Mix cornflour and water together, stir until lumps have dissolved. Turn your pot onto a rapid boil add cornflour mix stirring as it will thicken. Cook on low for 2-3 minutes to cook out cornflour taste.
- Cool your beef mix.
- While your beef mix is cooling pre-heat oven to 220 degrees.
- Roll your to pieces of pastry out, one slightly thicker than the other. one around half-size of your finger and the other slightly thinner.
- Grease large muffin tins with butter, add a sprinkle of flour to each and shake to coat in flour. ( this is creating a non-stick coating for pastry to sit on.
- Cut pastry I use a glass that fits the top of the muffin tin for the lid, then a large round object for the base. ( around twice the size of the glass.)
- Line tin with pastry bases, add cooled beef mix top, fill 3/4 way up the pastry. Add cheese.
- Egg wash with a pastry brush around the edge of the pastry, add the lid and seal by pushing the edges of pastry together.
- Egg wash the top and with a fork poke to holes.
- Bake for 20-25 minutes until golden brown, remove from oven cool slightly before turning out and serving.
- These are perfect for lunch’s or dinner.
Makes: 6 individual pies.
Hint: I made the pastry and the meat in advance and assembled and baked them when I wanted them.