Bake for 45-50 mins until the pastry is deep golden. First, make the pastry. Add the vegemite and cook gently over a low heat or in a low oven for approximately 2 and half hours. Fill 4 individual pie dishes with the beef filling, then place a cheese slice on top of each. Can be chilled for up to three days, or frozen for two months. Use any spare pastry to decorate the Pat dry the beef and dredge in seasoned flour … Transfer the chunks to a plate as you go. Alternatively, braise in the oven at 160C/140C fan/gas 3 for the same amount of time. Then roll out the puff pastry and cut two discs – one large enough to line the dish and another to form the lid. Recipe from Good Food magazine, January 2019. https://www.saveur.com/article/Recipes/Steak-and-Stilton-Pies BUY PIE PACKS . Brown the meat in a few batches, adding more oil as you need to and making sure you don’t overcrowd the pan. Leave to cool. I combined the two to create a delicious new recipe. Pat dry the beef and dredge in seasoned flour and fry in small batches until brown and set aside. Place the lid over the pie dish and seal with firm crimps or the back of a fork to adhere the two pieces of pastry. 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. The result is a deeply flavorful savory pie with chunks of super tender beef, mushrooms, onions, carrots, and potatoes in a thick sauce. Put the flour, mustard powder, ½ tsp salt, the lard and butter in a food processor and pulse until combined. If you’re into double carbs, scoop the marrow from the bone once cooked and spread on some bread to dip in the gravy. Tip in the carrots, onions and bay leaves … Place the marrowbone in the centre, nestling it into the meat. Why not give it a try, make it for yourself, family or for friends. After marinating the beef drain and reserve the liquid. Steak & Stilton Pie “Supreme Champion 2020″. Add 1 tbsp cold water, if needed, until it forms a short pastry. Remove the lid for the last 30 mins to thicken the sauce. Steak; Steak and blue cheese pie olivemagazine.com - Adam Bush • olive oil 2 tbsp • stewing or braising steak 1kg, cut into large chunks • onions 2, finely chopped • plain flour 50g, plus extra for dusting • brown ale … If you have any beaten egg left, give the pie a final brush for extra glossiness. Fill the lined pie dish with the beef mixture and then brush the edges with the egg yolk. Add the bacon to the pan and fry until beginning to crisp. Steak; Steak and blue cheese pie olivemagazine.com - Adam Bush • olive oil 2 tbsp • stewing or braising steak 1kg, cut into large chunks • onions 2, finely chopped • plain flour 50g, plus extra for dusting • brown ale … Cut a hole for the marrowbone or pie funnel to poke through, and brush the top all over with beaten egg. Brush the lid with the remaining egg yolk and place into an oven preheated to 180 degrees and cook for between 45 – 60 minutes. Ingredients 250g ready-made puff pastry (about half a packet of All-Butter Puff pastry) 1 beaten egg, to glaze 3 tablespoons of plain flour, seasoned with Product Information ; Cooking Instructions ; Additional Information ; Reviews (0) Product Description. Make a small incision in the centre so steam can escape. 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. Add 1 egg and pulse again. Roll out the pastry on a floured worktop until large enough to cover the pie and about ½cm thick. It may seem extravagant to buy both for this pastry, but it’s worth it. This recipe for Steak and Guinness Pies with a Blue Cheese Crust was inspired by two things: my recipe for Guinness Stew, and the Beef and Blue Cheese Pie from Pub Royale. Crumble the cheese over the top of the pie filling. When ready to assemble the pies, preheat the oven to 180C. Fill the dishes with the cooled meat and add a generous layer of Mainland Smoked Cheese.
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