STEAK & BLUE CHEESE PIE
Bake a comforting steak pie with tender meat, a deeply savoury gravy and molten blue cheese for an extra hit of flavour. The ideal winter warmer
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 4h5m
Number Of Ingredients 19
Steps:
- First, make the pastry. Put the flour, mustard powder, ½ tsp salt, the lard and butter in a food processor and pulse until combined. Add 1 egg and pulse again. Add 1 tbsp cold water, if needed, until it forms a short pastry. Knead quickly into a ball, then wrap and chill in the fridge for at least 30 mins. Can be made three days ahead or frozen for two months.
- Season the steak generously and toss with the flour and mustard powder. Heat half the oil in a large pan. Brown the meat in a few batches, adding more oil as you need to and making sure you don't overcrowd the pan. Turn the meat only when the underside has a nice dark crust. Transfer the chunks to a plate as you go.
- Add the bacon to the pan and fry until beginning to crisp. Tip in the carrots, onions and bay leaves and cook for another few mins until the veg is soft. Stir in the Worcestershire sauce and tomato purée for 1 min, scraping the tasty bits from the bottom of the pan, then add the stock, thyme and browned beef. Season, cover the pan and simmer gently for 2½ hrs, stirring now and again to prevent the sauce from sticking, until the beef is tender. Remove the lid for the last 30 mins to thicken the sauce. Alternatively, braise in the oven at 160C/140C fan/gas 3 for the same amount of time. Leave to cool. Can be chilled for up to three days, or frozen for two months.
- Transfer the beef to a pie dish and crumble the cheese over the top. Place the marrowbone in the centre, nestling it into the meat. Alternatively, use a pie funnel or piping nozzle. Roll out the pastry on a floured worktop until large enough to cover the pie and about ½cm thick. Brush the remaining beaten egg over the edges of the pie dish, drape the pastry over, trim the excess and pinch around the edge to seal. Cut a hole for the marrowbone or pie funnel to poke through, and brush the top all over with beaten egg. Use the pastry trimmings to decorate the pie however you like. Chill for about 30 mins while you heat the oven to 200C/180C fan/gas 6.
- If you have any beaten egg left, give the pie a final brush for extra glossiness. Bake for 45-50 mins until the pastry is deep golden.
Nutrition Facts : Calories 831 calories, Fat 50 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 2.2 milligram of sodium
LAMB AND STILTON PIE
Golden pastry is filled with lamb cooked in port and salty Stilton adds an extra delicious dimension.
Provided by English_Rose
Categories Savory Pies
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- To make the filling, combine the flour, thyme and rosemary together and season with salt and freshly ground black pepper. Toss with the lamb and shake of any excess.
- Melt the butter in large saucepan and fry the lamb for 5 minutes or so, until browned. Remove from the pan and set aide.
- Add the carrot and onion to the pan and cook gently for about 10 minutes, until softened. Add the mushrooms and cook for a further minute.
- Return the lamb to the pan and add the port and lamb stock. Bring to boil and cook for 30 minutes, over a moderate heat.
- Remove from the heat and leave to cool.
- Preheat the oven to 450°F Fold in the cheese and mace.
- Roll half of the pastry out and line a 25cm pie plate; spoon the filling over. Roll the remaining pastry out to form a lid.
- Brush the pastry with beaten egg and bake for 25-30 minutes, until golden. Serve hot, with vegetables as desired.
Nutrition Facts : Calories 756.7, Fat 53.9, SaturatedFat 24.6, Cholesterol 237.1, Sodium 839, Carbohydrate 31.2, Fiber 2.7, Sugar 3.6, Protein 32.4
SPICED LAMB PIE
This stunning filo pastry pie is a twist on a lamb tagine. A hearty main meal that wouldn't look out of place on any dinner-party table
Provided by Cassie Best
Categories Dinner, Main course
Time 4h50m
Number Of Ingredients 19
Steps:
- Heat the oil in a large flameproof casserole dish. Toss the lamb in the flour with some seasoning, then brown it in the dish. Do this in batches so you don't overcrowd the dish (which will cause the meat to steam instead of fry). Take your time to build up a deep brown colour, which will add lots of meaty flavour to the stew. Set the meat aside on a plate as you go.
- Add the remaining oil to the dish along with the onion and garlic. Cook for 5 mins until softened, then stir in the spices, tomatoes, lemon zest and juice, honey and molasses. Fill the tomato can halfway with water, swill around and add this too. Season well, bring to a simmer and cover with a lid. Reduce the heat and cook for 2 hrs 30 mins-3 hrs or until the meat is tender. Leave to cool.
- Heat oven to 180C/160C fan/gas 4. Transfer the meat to a pie dish that's about 25cm wide, or leave it in the casserole if it's wide enough to fit the topping. Unwrap the filo and brush a sheet with butter, scrunch up and place on top of the pie. Continue with the remaining sheets until the tagine is covered. Drizzle any remaining butter over the top and scatter over the almonds, then bake for 45 mins or until the pastry is crisp and golden. Scatter over the pomegranate seeds just before serving.
Nutrition Facts : Calories 595 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.8 milligram of sodium
LAMB SHANK, PEA & MINT PIE
Slow cook lamb shanks to fill this traditional shortcrust suet pastry pie with a light twist - add greens and plenty of herbs
Provided by Sarah Cook
Categories Dinner, Main course
Time 5h30m
Number Of Ingredients 17
Steps:
- Heat the oil in a large flameproof casserole dish and brown the lamb shanks well all over (you may need to do this in batches). Transfer the lamb to a plate. Reduce the heat, tip the onions into the dish and gently soften, adding a splash more oil if you need to. Stir in the rosemary for the final 1 min, then add the thyme and wine. Bring to a fierce simmer, scraping all the lamb bits off the bottom of the dish as you go - these will add lots of flavour. When the wine has boiled for 1 min, add the stock, return the shanks and any juices, and gently bring to a simmer. Cover with a tight-fitting lid, reduce the heat a little and cook until the meat is very tender and falling from the bone - this can take 2-3 hrs. Leave until cool enough to handle. Can be done 24 hrs ahead, covered and chilled, or frozen for up to a month.
- Lift the shanks out of the stock (at this stage you can spoon off any fat that has separated to the surface). Gently pull the meat off the bones in nice big chunks, discarding any fatty bits, and put in a pie dish - about 30 x 20cm and 5cm deep will be big enough.
- Put the stock back on the heat and boil fiercely until reduced by just under half. Meanwhile, in a big frying pan, melt the butter, then stir in the flour to a paste and cook for 1-2 mins. Gradually whisk in ladlefuls of the reduced stock until you have a smooth sauce. Bubble for a few mins to thicken up nicely (the sauce will thin a little when cooked in the pie). Taste for seasoning, then tip over the lamb.
- To make the pastry, put the flour, butter, suet and 1 tsp salt in a food processor, and whizz together until no lumps of fat remain. With the motor running, gradually pour in 150ml water to bring the pastry together - you may need 1 tsp more water. Tip onto a lightly floured work surface and gently bring together to a smooth dough, then roll out until just over 0.5cm thick.
- Add the frozen peas, spring onions, parsley and mint to the lamb, and gently mix to combine. Brush the rim of the dish with a little egg, then cut thin strips of pastry and stick them on the rim, like a picture frame. Lift the rest of the pastry onto the pie and press down to the edges to stick. Trim the excess and crimp the edges to seal well. Make a small cross in the centre with a knife to help steam escape, and roll the trimmings into leaves, if you like. Stick these all over the pie, again using egg, to decorate. Can now be chilled for another 24 hrs or frozen for up to a month.
- Heat oven to 200C/180C fan/gas 6. Brush the whole pie with more egg, then bake for 40-45 mins until really golden and crisp.
Nutrition Facts : Calories 1081 calories, Fat 58 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 62 grams protein, Sodium 2.1 milligram of sodium
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
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