Posted in: Recipes
The Ultimate Steak & Stilton PieIf there’s an excuse to celebrate some of our favourite foods here at Tower HQ, we grab the opportunity with both hands, so you can imagine how excited we were at the prospect of National Pie Week! Pie lovers rejoice! Whether you’re a fan of a meaty steak, a creamy chicken or a fruity apple, the humble pastry cased pie is somewhat of a British institution so of course; we set about scouring the archives for the ultimate pie recipe to share with you all. After a lot of deliberation, we finally settled on this great British classic, full to the brim with succulent British beef steak, Stilton cheese and deliciously glossy gravy. The perfect way to praise the pie! Ingredients
- 1 kg braising steak, cut into chunks
- 500 ml beef stock
- 500 g puff pastry
- 400 ml pale ale
- 100 g chestnut mushrooms
- 75 g stilton cheese
- 2 tbsp plain flour (seasoned)
- 2 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic (crushed)
- 1 bunches fresh thyme
- 1 tbsp black peppercorns
- 8 shallots (peeled & halved)
- 1 egg, beaten
- Flour (to dust)
- 1 egg yolk (to glaze)
- To achieve the maximum amount of flavour, add the beef, ale, garlic, thyme, peppercorns into a large bowl then wrap with cling film and leave to marinate in the fridge, preferably overnight.
- Remove the beef from the marinade, use kitchen paper to gently dry and lightly coat in the seasoned flour. Use a sieve to strain the marinade into a clean bowl then set aside.
- Heat the oil and one tablespoon of the butter in a casserole dish and in small batches, fry the beef for around 2-3 minutes, or until browned all over.
- Once the meat has browned, remove it from the casserole dish and set aside. Return the casserole dish to the heat and fry the mushrooms and shallots until colourless but softened.
- Return the beef and the marinating liquid to the casserole dish and add the beef stock. Cover with a lid and gently simmer for 1½ hours, or until the beef is tender. At this point, carefully strain off half of the cooking liquid from the casserole dish and set aside to make gravy for serving.
- Crumble the stilton into the casserole and stir thoroughly until the cheese has melted. Season the filling to taste with salt and black pepper, then set aside to cool. Roll out the pastry until it is a little larger than the top of your chosen pie dish.
- Brush the edge of the pie dish with egg yolk then arrange the pastry and press to the dish edge to seal. Trim off excess pastry. Make a small hole in the centre of the pie to allow the steam to escape.
- Preheat the oven to 200°C then beat the egg yolk lightly together with a little water, before brushing the mixture on top of the pastry. Bake for about 25 mins or until the pastry is golden brown and filling is piping hot
- While the pie is cooking, pour the reserved cooking liquid that you set aside earlier into a saucepan. Cook on a low heat and sprinkle in a tablespoon of cornflour, stirring constantly until the mixture begins to thicken.
- Serve a slice of the pie with creamy mash, garden peas and a generous drizzle of the freshly made gravy.