WARWICK DAVIS' STEAK & STILTON PIE
In my mind, a pie like this with melt-in-the mouth crumbly pastry on the top, sides and bottom immediately hits heavenly status. For the filling, I'm using chuck steak and brisket, cooked until dark and caramelized. Let quality wine clean the pan, then bubble away for maximum depth and deliciousness. What a treat!
Provided by Jamie Oliver
Categories Beef Recipes Beef Potato Steak Pies & pastries
Time 4h35m
Yield 10
Number Of Ingredients 18
Steps:
- Slice the beef into 2.5cm chunks, then toss with the flour and a pinch of sea salt and black pepper.
- Drizzle 2 tablespoons of oil into a large pan on a medium heat, then brown the beef all over. Remove to a plate, leaving the pan on the heat.
- Peel and roughly chop the onions, carrots and celery. Add to the pan with the bay leaves and cook for 5 minutes, or until starting to soften, stirring occasionally. Remove to the plate with the meat.
- Meanwhile, peel the potatoes and chop into 1cm cubes. Pour the wine into the empty pan and leave it to reduce by half, then add the meat and softened veg back to the pan, along with the potatoes.
- Pour in the stock, bring to the boil, then reduce to medium-low and simmer for 2 hours 30 minutes, or until the meat is tender, adding splashes of water to loosen, if needed. Once cooked, season to perfection and leave to cool.
- For the pastry, put the flour and a good pinch of sea salt into a food processor, cube and add the butter, then pulse until just combined. Pick and roughly chop the herb leaves, add to the processor with 100ml of ice-cold water, and pulse again until it forms a rough dough. Wrap in clingfilm and chill in the fridge for at least 30 minutes.
- Preheat the oven to 170ºC/325ºF/gas 3 and lightly oil a 20cm loose-bottomed round cake tin.
- Roll out two-thirds of the pastry on a clean flour-dusted surface to 2mm thick. Loosely roll it around the rolling pin and unroll it over the cake tin, gently easing it into the shape of the tin. Patch up any holes and trim the edges.
- Spoon in two-thirds of the cooled filling (freeze the rest and serve as a stew another day). Crumble over the Stilton and brush the pastry edges with beaten egg.
- Roll out the remaining pastry so it's slightly bigger than the tin and top the pie, crimping the edges to seal. Make a small incision in the centre so steam can escape. Use any spare pastry to decorate the pie, if you like.
- Eggwash the top, then bake at the bottom of the oven for 45 minutes to 1 hour, or until the pastry is golden and the pie is piping hot. Leave to stand for 30 minutes, then serve up. Delicious with creamy mash, extra gravy and steamed seasonal greens.
Nutrition Facts : Calories 608 calories, Fat 35 g fat, SaturatedFat 17.6 g saturated fat, Protein 25.4 g protein, Carbohydrate 45.2 g carbohydrate, Sugar 3.6 g sugar, Sodium 0.5 g salt, Fiber 3.4 g fibre
BEEF AND STILTON PIE
Slightly adapted pie originally from the Hairy Bikers, posted here so that I don't lose it. Prep time includes 3 hours marinading time, but ideally marinade overnight. I intend to try it cooking the filling in a slow cooker but haven't got round to it yet.
Provided by Lou van
Categories Savory Pies
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Use the pastry to line a medium sized oven proof pie dish.
- For the pie filling, place the beef, garlic, thyme, peppercorns and ale into a bowl. Cover with cling film and leave to marinate in the fridge for at least 2-3 hours, but preferably overnight.
- Remove the beef from the marinade, pat dry with kitchen paper and dredge in the seasoned flour. Strain the marinade through a fine sieve into a clean bowl and set aside.
- Heat the oil and 1 tbsp of the butter in a flameproof casserole dish and fry the beef in small batches for 2-3 minutes each time, or until browned all over. Once the meat is browned, remove from the casserole dish and set aside.
- Return the casserole dish to the heat and fry the mushrooms and shallots for 4-5 minutes, or until softened.
- Return the beef and the reserved marinating liquid to the casserole and add the beef stock. Cover with a lid and gently simmer for 1½ hours, or until the beef is tender.
- 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 until melted. Season, to taste, with salt and freshly ground black pepper and set aside to cool.
- Preheat the oven to 180C/350F/Gas 4.
- Put the pie filling into the pie shell and top with a layer of pastry. -Remember to cut slits in the top and crimp the edges together, then glaze with beaten egg.
- Cook for approx 40 mins until pastry is golden.
- Place the reserved cooking liquid into a clean pan and simmer for 8-10 minutes, or until reduced to a gravy consistency. Stir in the remaining tbsp of butter until melted, and the sauce is smooth and glossy. Keep warm.
- Serve the pie with the gravy and veg (celeriac mash goes well).
Nutrition Facts : Calories 1221.5, Fat 91, SaturatedFat 33.5, Cholesterol 252.2, Sodium 1005.4, Carbohydrate 39.4, Fiber 1.2, Sugar 1, Protein 59
BIG BEEF IN RED WINE PIE
Slow cook a cheap cut of meat like braising steak in rich red wine gravy for the perfect base to a classic pie
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h25m
Number Of Ingredients 17
Steps:
- If you have time, place the beef in a large bowl with the herbs and star anis and season well with pepper. Pour over all the wine, cover with cling film and chill for up to 24 hrs. The next day sit a colander over another bowl and drain the beef well. Pick out the herbs and star anis and set aside. If you don't have time just start with all the ingredients prepared and ready to cook.
- Heat oven to 170C/150C fan/gas 3 - 4. Heat a drizzle of oil in a large casserole until very hot then brown the meat well in batches. For each batch, heat more oil and brown for around 10 mins before transferring to a plate and repeating the process. When all the meat is done add the vegetables and cook for 5 mins until starting to colour then add the herbs and star anis and cook for a minute more.
- Sprinkle sugar over the vegetables, then scatter over the flour and stir together. Cook for a few minutes until starting to brown, stir in the tomato purée then pour over the wine, scraping the bottom of the pan with your spoon. Tip in the beef and any juices then crumble in the stock cubes. Pour over just enough boiling water from the kettle to cover the meat and vegetables. Season with salt and pepper and bring everything to the boil, stir well, cover and place in the oven for 2 1/2 hrs until the meat is really tender. This can be done up to 3 days in advance and chilled until ready to make the pie or frozen for up to 3 months.
- To make the pie heat oven to 200C/180C fan/ gas 6. Tip the filling into a 2-litre pie or baking dish. Roll the pastry out on a lightly floured surface to fit the pie dish with a slight overhang and drape over the dish. Crimp the edges if you are able to and poke a couple of little steam holes in the middle. Brush the pastry with the beaten egg and sprinkle with flaky sea salt. Bake for 30 mins until golden brown. This is goes well with mash and buttered green beans.
Nutrition Facts : Calories 1014 calories, Fat 52.5 grams fat, SaturatedFat 20.2 grams saturated fat, Carbohydrate 55.3 grams carbohydrates, Sugar 12.7 grams sugar, Fiber 5.8 grams fiber, Protein 59.6 grams protein, Sodium 1.8 milligram of sodium
BEEF AND CHEDDAR HAND PIES
Serve these savory pies made with store-bought puff pastry alongside a salad or roasted green vegetables, such as broccoli rabe.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet over high. Add beef, garlic, and onion; cook, stirring occasionally, until starting to brown, about 7 minutes. Stir in Worcestershire and Dijon; season with salt and pepper. Remove from heat and let cool completely. Stir in cheese.
- Preheat oven to 425 degrees. Roll out pastry on a lightly floured surface to a 14-inch square. Cut into four 7-inch squares; place a quarter of beef mixture on each. Brush edges with egg, then fold one corner of each pie over, forming a triangle. Press edges to seal.
- Place pies on a parchment-lined baking sheet. Brush tops with more egg. Cut 2 vents in each top; freeze 10 minutes. Bake until golden brown, about 20 minutes. Serve with broccoli rabe.
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