How to Make Quick Steak & Ale Puff Pie

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, steak & ale puff pie. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Steak & Ale Puff Pie is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Steak & Ale Puff Pie is something that I have loved my whole life.

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To begin with this particular recipe, we must prepare a few components. You can cook steak & ale puff pie using 18 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Steak & Ale Puff Pie:

1. Make ready lean braising steak
2. Take onion
3. Get leek
4. Take celery
5. Get carrot
6. Make ready garlic
7. Take small punnet button mushrooms
8. Take plain flour
9. Make ready dark ale (use more if needed)
10. Make ready Drizzle balsamic vinegar
11. Make ready tspn mustard
12. Prepare tomato purée
13. Take honey
14. Prepare Black pepper and salt
15. Make ready oil
16. Get water
17. Prepare Puff pastry
18. Take Egg wash

Let's talk steak — a big, beautiful slab of beef. I used to only eat steak when my parents treated us Arguably the hardest thing about cooking steak at home is actually buying a steak at the market, so. Top Steak With Butter and Move to the Grill (or Oven). Find easy recipes and cooking techniques for perfectly grilled skirt steak, rib-eye, filet mignon and more from the chefs at Food Network.

Instructions to make Steak & Ale Puff Pie:

1. Start off by coating the steak in flour and fry the steak in oil till browned (don’t cook it). Then remove into a bowl and fry all veggies in more oil - chop small. Then re add steak and then add balsamic, mustard and tomato purée. Give everything a good stir then add ale and honey and season. Pop lid on and cook slowly in warm oven 160 (fan) for 2 hours - stirring couple of times in between. Add splash of water or more ale to the pie if it needs it. Should be nice and thick and ready to eat.
3. Transfer to pie dishes if you need to. Then egg wash the rim and stick pastry round edge of dish and then egg wash the pastry before adding a lid. I cut a pattern in mine but you don’t need to as long as there’s a little hole at the top of the pastry. Egg wash again. Cook for half hour or so till bubbling and hot on 180 (fan).

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