Preparation time 25mins
Cooking time At least 1hr for the filling plus 40 mins for the pie
HOT WATER PASTRY: for the pie base
250 g (9oz) lard
300 ml (1/2 pint water)
900g (2lb) plain flour, plus extra for dusting.
Pinch of salt
375g of PUFF PASTRY: for the pie topping (bought is fine), plus 1 beaten egg to glaze
2 tbsp cooking oil,
500g cut steak
1 chopped onion
2 garlic cloves
1 carrot, chopped
Fresh Rosemary, thyme or bouquet garnet
Salt and pepper
250g Mossley brewery “True Grit” Ale
300ml beef stock.
Step by step
PASTRY – Bring the lard and water to the boil in a pan. Sieve the flour into a food processor and add the salt. While the processor is on add the hot water and lard onto the flour and blend until you have smooth dough. When this is finished, turn the dough out into a large bowl and allow it to cool a little.
Lightly flour a clean workspace and roll out 2/3 of the pastry (the remainder can be frozen and used at a later date) – you can use either a pie dish or deep foil to make the pie in. Line your dish/foil with the pastry, leaving a little bit of pastry overhanging.
FILLING – Heat the oil in a deep pan and seal the beef in batches until brown. Add all the other ingredients to the beef and simmer for at least one hour until the beef is tender (keep a check on the filling to ensure that the mixture doesn’t evaporate too much.)
Remove from the heat and leave to cool slightly before filling the lined pastry dish.
Roll out puff pastry slightly bigger than the dish. Wet the edge of the pastry in the base of the dish before gently placing the puff pastry on the top. Make a small hole in the top to release any air. Gently trim the edges of the pie with a sharp knife before crimping with your fingertips to finish to edge off. Brush over the top with the beaten egg.
Place in a pre-heated oven 220c/ Gas Mark 7and bake for around 30-40 minutes until golden brown.
Chef’s tip – Make a double batch of the steak and ale filling and freeze half so you have a lovely stew in store for whenever you don’t have time to cook.
Local producer featured – Mossley Millstone Brewery
Steak from J and B Fitton in Shaw, Oldham
For more information visit www.visitmanchester.com/food