Warm­ing and sat­is­fy­ing pies from Si King and Dave My­ers

Easy Cook - - NEWS -

Si and Dave’s favourite win­ter pies

Pies are our pas­sion. We grew up eat­ing pies, we love to cook pies and we eat them with our fam­i­lies now. Pies en­cased in but­tery short­crust, pies with a light-as-air top­ping of puff pas­try, lit­tle tarts and pasties – we love ’em all. There’s noth­ing bet­ter than sit­ting around the ta­ble with fam­ily and friends and por­tion­ing up a pie – a pie is a dish meant for shar­ing

Steak & mush­room pie

Serves 4 gen­er­ously Prep 40 mins Cook 2 hrs 45 mins £ 2.46 a por­tion

whole un­baked or freeze the meat fill­ing and pas­try sep­a­rately 750g chuck steak, trimmed of

any thick or very hard fat 2-3 tbsp sun­flower oil 3 tbsp plain flour 2 medium onions, halved and

sliced 2 gar­lic cloves, finely chopped 150ml red wine (or wa­ter if you don’t

have any wine handy) 2 tsp Worces­ter­shire sauce 500ml beef stock 1 bay leaf 25g but­ter 250g small chest­nut mush­rooms, wiped

and halved or quar­tered if large


250g cold but­ter, cubed 400g plain flour, plus ex­tra for rolling 1 large egg with 2 tbsp cold wa­ter,

whisked to­gether 1 beaten egg, to glaze

Cut the steak into rough 3cm cubes and sea­son with salt and pep­per. Heat 1-2 tbsp of oil in a fry­ing pan and fry the meat over a high heat un­til well browned all over. Do this in two batches so you don’t over­crowd the pan, adding ex­tra oil if the pan starts to seem dry. Trans­fer the beef to a casse­role dish as it is browned, then toss it in the flour.

Heat oven to 150C/130C fan/gas 2. Add an­other tbsp of oil to the fry­ing pan and cook the onions and gar­lic over a medium heat for 5-10 mins un­til golden and soft. Deglaze the fry­ing pan with the red wine (or wa­ter) and add the Worces­ter­shire sauce. Bring to the boil while stir­ring hard to lift all the sed­i­ment from the bot­tom of the pan.

Pour the sauce over the beef, then add the stock and a bay leaf. Bring ev­ery­thing to the boil on top of the stove. Re­move from the heat, cover with a lid and cook in the oven for 1½ hrs.

Mean­while, melt the but­ter in a fry­ing pan and cook the mush­rooms for 5 mins, stir­ring un­til lightly browned. Add the mush­rooms to the beef, then re­turn the casse­role to the oven and cook for an­other 30 mins. Leave to cool.

To make the pas­try, rub the but­ter into the flour with a good pinch of salt un­til the mix­ture re­sem­bles ne bread­crumbs. Stir in the egg and wa­ter mix­ture, then bring to­gether to form a dough and knead very lightly. Di­vide the dough into twothirds for the base and one-third for the lid. Roll into balls and flat­ten slightly. Wrap each ball in cling­film and chill for 20 mins.

Heat oven to 200C/180C fan/ gas 6. Roll out the larger ball of pas­try and use it to line a greased 23cm pie dish. Spoon in the beef and mush­rooms us­ing a slot­ted spoon, then add enough of the liq­uid to be saucy – you can save the rest and re­heat to serve along­side the fin­ished pie. Brush the pas­try rim with a lit­tle of the beaten egg. Roll out the re­main­ing pas­try for the pie top and care­fully lay it over the fill­ing. Us­ing a sharp knife, trim away any over­hang­ing pas­try. Crimp the edges, then brush with beaten egg to glaze. Bake in the oven for 30 mins, un­til the pas­try is golden brown and the fill­ing is pip­ing hot. Re­heat the re­served gravy and serve along with the pie.

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