How to Cook Yummy Sig's Steak, Ale and Mustard Pie

Sig's Steak, Ale and Mustard Pie. Sig's Steak, Ale and Mustard Pie Autumn is always hearty, savoury or delicious, sweet pie time. This is a simple example of the first. #bakingcontest. For a more modern take on the steak pie, you can opt to use red wine or ale in place of some of the stock.

Autumn is always hearty, savoury or delicious, sweet pie time. This is a simple example of the first. #bakingcontest Steve Peach. Add the wine and thyme and bring to the boil. You can have Sig's Steak, Ale and Mustard Pie using 19 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Sig's Steak, Ale and Mustard Pie

1. It's 700 gr of best stewing steak, cubed.
2. You need 250 gr of red onions, chopped.
3. You need 500 ml of very dark ale or stout.
4. Prepare 3 of knorr type beef stock cubes or 1-2 oxo type cubes, to taste.
5. Prepare 6 cloves of smoked garlic, crushed.
6. Prepare 1 tablespoon of French mustard.
7. You need 1/2 teaspoon of creamed horseradish.
8. It's 1/4 teaspoon of smoked paprika.
9. Prepare 1/4 teaspoon of crushed black pepper.
10. It's to taste of Salt, optional.
11. It's 1 teaspoon of cornflour mixed with a little cold milk or water.
12. You need 350 gr of shortcrust pastry.
13. It's 350 gr of puffpastry (or 700 gr shortcrust in total).
14. Prepare 1 of whisked egg.
15. It's of for shortcrust pastry.
16. You need 250 gr of plain flour.
17. Prepare Pinch of salt.
18. Prepare 115 gr of butter/ cold cubed.
19. You need 6 tablespoons of cold water.

Sig's Steak, Ale and Mustard Pie. Autumn is always hearty, savoury or delicious, sweet pie time. Remove with a slotted spoon and set aside. Toss the beef and flour together in a bowl with some salt and black pepper.

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

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..

Heat a large casserole until hot, add half of the rapeseed oil and enough of the. A chunky pie with a bit of a kick, made of premium blade steak, slowly cooked in black and white pepper, with mushrooms, tomatoes, thyme and chives. Served in a parmesan and black pepper pastry base with a puff pastry top. Return all the beef to the pan, add the mustard, pour in the wine and cook until reduced by half. Now pour in the stock and add the onion, carrots and thyme and season well.