Recipe of Quick Steak & Ale Puff Pie
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Before you jump to Steak & Ale Puff Pie recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Money.
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The kitchen by itself gives you many small ways by which energy and money can be saved. It is pretty straightforward to live green, of course. A lot of it really is merely using common sense.
We hope you got benefit from reading it, now let's go back to steak & ale puff pie recipe. You can have steak & ale puff pie using 18 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to make Steak & Ale Puff Pie:
- Get 500 g of lean braising steak.
- Provide 1 of onion.
- Prepare 1/2 of leek.
- You need 2 sticks of celery.
- Prepare 1 of carrot.
- Prepare 1 clove of garlic.
- You need 1 of small punnet button mushrooms.
- Provide 1 tbspn of plain flour.
- Prepare 250 ml of dark ale (use more if needed).
- Provide of Drizzle balsamic vinegar.
- Take 1 of tspn mustard.
- Get Squeeze of tomato purée.
- Use Squeeze of honey.
- You need of Black pepper and salt.
- Use 2 tbspn of oil.
- Take Splash of water.
- You need of Puff pastry.
- Take of Egg wash.
Steps to make Steak & Ale Puff Pie:
- 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..
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- 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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