THE HAIRY BIKERS
Warming and satisfying pies from Si King and Dave Myers
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
FOR THE SHORTCRUST PASTRY
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.