Serve with fat chips and seasonal vegetables or salad. Lay the circles over the cases and seal all around the edge with your fingers. Make a hole in the centre of each (for steam to escape). Pour the just-boiled butter and water mixture around the edge of the flour and mix quickly with a wooden spoon until combined and smooth. Heat the oil in a large casserole dish and cook the beef for 3-4 minutes until brown. Add the 2 beaten eggs to the well and sprinkle over enough flour to cover the egg. Add the kidneys and cook for 1-2 minutes. Toss the steak in the flour, add to the pan along with the remaining oil, increase the heat and brown all over, in batches if necessary. Freeze the uncooked pies, then defrost completely overnight in the fridge. Bake for 40 minutes (covering with foil if the pastry browns too quickly) until the pastry is golden and crisp, and the filling is piping hot. Then here’s an idea. We have sent you an activation link, Serve the individual pies with steamed or butter mashed potato during the colder months of the year for even more comfort… Ingredients 1 chuck or … Remove from the oven and rest for 5 minutes. Carefully remove from the moulds. Transfer the pie filling to a bowl and cool completely. Add the stock, bouquet garni, stout and seasoning. These individual beef pies may take a while to prepare, but the succulent meat and perfect pastry are well worth the effort – and you can freeze them, too. Knead briefly, then wrap in cling film and rest in the fridge for at least 30 minutes. today for just £13.50 – that's HALF PRICE! Combine steak, chips, red wine gravy and wild mushrooms, then wrap it all up in a pie crust to enjoy one of the best mash-ups we’ve ever come up with 3 hrs and 50 mins A delicious and classic savoury pie filled with braising or stewing steak, kidney, vegetables, beef stock, ale and finished with a pastry topping. Divide the cooled filling among the cases. Brush with beaten egg and bake for 35-40 minutes until the pastry is golden. Coat the beef in seasoned flour and fry in olive oil in batches until browned on all sides, and set … How to Make Your Own Steak Sauces, Marinades, Rubs and Butters, Great British Beef Week - championing quality beef, 450g lean beef braising or stewing steak, cut into 2.5cm cubes, 225g ox kidney, cored and cut into small chunks. Lightly grease 6 x 220ml metal pudding basins with oil. Add the onion and mushrooms and cook for 4-5 minutes until coloured. Recipe inspiration, cooking tips, nutrition info, competitions & more, For details on how we use and look after your personal information please read our Privacy Notice. Line each one with a pastry circle, using your fingers to press it evenly around the sides – work the pastry up over the edge. You must be logged in to rate a recipe, click here to login. All rights reserved. Bring to the boil, cover, then simmer gently for about 1 hour 45 minutes until the meat is tender. Serve with mash. For the pastry, put the butter, lard and 150ml water in a pan and bring to the boil, making sure the lard and butter have melted. Sprinkle over the flour. Buy them at bake shops or online. Meanwhile, sift the flour and salt into a bowl and make a well in the centre. Preheat the oven to 200°C/fan180°C/gas 6. Use metal ones as they conduct the heat best for crisp-crusted pies. Bring to the boil, reduce the heat, cover and cook for 2 hours until the meat is tender. Bring to the boil, reduce the heat, cover and cook for 2 hours until the meat is tender. If an account was found for this email address, we've emailed you instructions to reset your password. Takes 1 hour to make, 3 hours 20 minutes to cook, plus chilling, 2 tbsp olive oil, plus extra for greasing, 2 tbsp flour, seasoned with salt and pepper, 2 large free-range eggs, beaten, plus 1 for glazing. Subscribe to delicious. Stir well, bring everything up to a gentle simmer, put the lid on the casserole and place in the pre-heated oven, on the centre shelf, and leave it there for about 2 hours, or until the meat is tender. Dampen the edges of the pastry with water. Take the reserved pastry and divide into 6. Not sure how many people are coming over? Add the thyme and bay leaf, pour over the ale and stock, then stir in the mustard and Worcestershire sauce. Remove with a slotted spoon and set aside. magazine. Preheat the oven to 190°C, 170°C Fan, Gas Mark 5. All you do next is add the Worcestershire sauce, thyme and mushrooms, followed by the stock and seasoning. Chill uncovered in the fridge for 40 minutes to harden. Return the softened onion and garlic to the pan with all the steak. Now you can stay up to date with all the latest news, recipes and offers. Crimp the edges and brush the tops all over with beaten egg. Trim off any excess pastry and lightly press the edges to seal. Remove and discard the bay leaves and thyme sprigs. Subscribe to delicious. Add the stock, bouquet garni, stout and seasoning. magazine this month for a half price subscription, Subscribe to the digital edition of delicious. Bake as in step 6. Enter the email address associated with your account, and we'll send you a link to reset your password. Meanwhile, gently heat 1 tbsp of the oil in a large pan and cook the onion and garlic for 10 minutes until soft but not coloured. Press each piece out to a circle large enough to make a lid. Delicious magazine is a part of Eye to Eye Media Ltd. please click this link to activate your account. Meanwhile, make the pastry. Remove the bouquet garni and spoon the mixture into 4 x 300ml individual pie dishes. Roll or press the dough out on a lightly floured surface into 17cm circles. Pudding basins look like larger, squatter dariole moulds. Copyright © 2020 AHDB Beef and Lamb is a division of the Agriculture and Horticulture Development Board © 2020. Remove the bouquet garni and spoon the mixture into 4 x 300ml individual pie dishes. Reserve one-third of the pastry for lids, re-wrap in cling film and keep in the fridge. For the pastry, put the butter, lard and 150ml water in a pan and bring to the boil, making sure the … Divide the rest into 6 equal pieces.