Recipe of Speedy Sig's Steak, Ale and Mustard Pie

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Before you jump to Sig's Steak, Ale and Mustard Pie recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Spend less Money In The Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the ecosystem. Those days are over, and it looks like we all realize our role in stopping and possibly reversing the damage being done to our planet. According to the industry experts, to clean up the natural environment we are all going to have to make some changes. Each and every family must start creating changes that are environmentally friendly and they have to do this soon. Continue reading for some ways to go green and save energy, mainly in the kitchen.

A large amount of electricity is consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. In case you can get a new one, they use about 60% less than the old ones that are more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you'll be saving electricity and optimising the preservation of food, is 37F and 0F. Another way to save electricity is to keep the condenser clean, because the motor won't have to go as often.

The kitchen on its own provides you with many small ways by which energy and money can be saved. Environmentally friendly living is not that difficult. A lot of it truly is simply using common sense.

We hope you got benefit from reading it, now let's go back to sig's steak, ale and mustard pie recipe. To cook sig's steak, ale and mustard pie you need 19 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Sig's Steak, Ale and Mustard Pie:

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

Steps 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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