Easiest Way to Make Favorite Sig's Steak, Ale and Mustard Pie

Sig's Steak, Ale and Mustard Pie
Sig's Steak, Ale and Mustard Pie

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, sig's steak, ale and mustard pie. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious. Discover the secret ingredients that take the humble steak and ale pie to new levels. Being British means loving a good savory meat pie, and nothing is Meat pies are popular pub grub and perfect comfort food.

Sig's Steak, Ale and Mustard Pie is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Sig's Steak, Ale and Mustard Pie is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have sig's steak, ale and mustard pie using 19 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Sig's Steak, Ale and Mustard Pie:
  1. Get 700 gr best stewing steak, cubed
  2. Get 250 gr red onions, chopped
  3. Take 500 ml very dark ale or stout
  4. Get 3 knorr type beef stock cubes or 1-2 oxo type cubes, to taste
  5. Get 6 cloves smoked garlic, crushed
  6. Make ready 1 tablespoon French mustard
  7. Prepare 1/2 teaspoon creamed horseradish
  8. Prepare 1/4 teaspoon smoked paprika
  9. Take 1/4 teaspoon crushed black pepper
  10. Get to taste Salt, optional
  11. Get 1 teaspoon cornflour mixed with a little cold milk or water
  12. Take 350 gr shortcrust pastry
  13. Prepare 350 gr puffpastry (or 700 gr shortcrust in total)
  14. Take 1 whisked egg
  15. Prepare for shortcrust pastry
  16. Prepare 250 gr plain flour
  17. Take Pinch salt
  18. Take 115 gr butter/ cold cubed
  19. Make ready 6 tablespoons cold water
Instructions to make Sig's Steak, Ale and Mustard Pie:
  1. Chop the meat into inch big cubes. Heat pan, sear the meat, add the onion.
  2. Either add into a slow cooker or cook over a long time on low temperature on stove top, add a little of the ale in pot on stove. This may foam up but will settle quickly. For cooking in slow cooker add a little of the ale into pan to get all the searing flavour of the bottom of pan then add this into the slow cooker with the meat. Either way add the rest of the ale and all the other ingredients except the salt and pastry. Only add the salt towards the very end for taste if needed.
  3. When the meat is almost falling apart turn of the slow cooker or the pot on the stove. Pour all the sauce into a small sauce pan, boil until reduced by half. Mix cornflour with about 3-4 level teaspoons of cold milk or water as desired add to the sauce to make a thick gravy. Add to the meat, let it cool down, or pastry might get soggy.
  4. You can make your own pastry or use shop bought pastry either is fine. Line the bottom of your pie dish with rolled out shortcut pastry, then egg wash the edges before you top with puff pastry or just shortcrust pastry
  5. Crimp the pastry over and egg wash the pastry. Bake pie in preheated oven at 180 for about 25 to 30 minutes or until crispy golden brown. Enjoy
  6. For the shortcrust pastry as it is easiest put the flour into a big bowl. Use your fingertips to rub the butter into the flour until you have a mixture that looks like breadcrumbs, there should be no lumps of butter left in the mix. Make sure it does not become to greasy.
  7. Add water just a little at a time to start binding the dough together. Then wrap the dough in kitchen wrap / cling film and put it into the fridge for about 20 minutes. Then roll out onto a lightly floured board as needed.

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Tender pieces of steak are cooked with vegetables and English ale, then wrapped in a flaky buttery crust. Being British means loving a good savory meat pie, and nothing is Meat pies are popular pub grub and perfect comfort food. The filling for this pie only uses onions and carrots, but you can fill. Discover the secret ingredients that take the humble steak and ale pie to new levels. Pour in the ale and stock, and nestle in the thyme stalks and bay. To make the pastry, mix the flour, mustard powder, lard and butter with a generous pinch of sea salt until completely combined, then gradually. Pie fillings need to be cold before putting the pastry on top otherwise it can get steamy and make the pastry melt or go soggy. Marinate the steak in the ale overnight. Drain, saving the ale, coat the meat with the flour, salt Put the onion, garlic, leeks, carrots and mustard in the same pan and cook untll the onion and carrots Pour the the filling into pie dish, add the pastry top and press down round the rim. Steak and ale pie is one of Scotland's traditional dishes and can be found in most pubs. We've rounded up the best places in Scotland to savor the dish. Despite the efforts of today's artistic chefs to refine the meat pie for modern tastes, the classic steak and ale version outranks in popularity throughout. Individual steak pies with a mustard and cheddar cheese suet pastry, thick gravy and tender meat, from BBC Good Food. Mary Berry's steak and ale pie - The Field. After a day battling the elements in the field, some proper, British comfort food is required. Hawksmoor recipe steak and ale pie. Ale is obviously non-negotiable Put the flour, baking powder and mustard powder in a bowl with ½ tsp salt. Stir in the fat, and then Steak and ale pie: is it enough to tempt you off the detox wagon, or do you agree with my mum and. Pour a glug of ale into the frying pan and bring it to a simmer, scraping the bottom to dislodge any bits, then pour the whole lot into the casserole with the meat. Mix the flour, baking powder and mustard powder, if using, in a bowl with the salt.

So that is going to wrap it up with this special food sig's steak, ale and mustard pie recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!