We fancied a pie yesterday evening! And of course, it can't be anything else but steak and stilton pie! And of course, homemade!
I think the picture doesn't reflect how good it tasted, but trust us, it was amazing!
For the filling:
500 gr steak - brisket or skirt would be better!
25g plain flour
2 tbsp English mustard powder
125gr bacon lardons
1 carrot
1 onion
1 tbsp oil
1 tbsp Worcestershire sauce
1 tbsp tomato purée
300 ml beef stock
75gr stilton (I used it a bit more then that!)
We did not have time to do the pastry, so we just bought 2 puff pastry slices!
Method:
- Season the steak generously and toss with the flour and mustard powder. Heat half the oil in a large pan. Brown the meat in a few batches, adding more oil as you need to and making sure you don’t overcrowd the pan. Turn the meat only when the underside has a nice dark crust.
- Add the bacon to the pan and fry until beginning to crisp. Tip in the carrots and onion and cook for another few mins until the veg is soft. 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, and browned beef. 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. Remove the lid for the last 30 mins to thicken the sauce. Alternatively, braise in the oven at 160C/140C fan/gas 3 for the same amount of time. Leave to cool.
- Transfer the beef to a pie dish and crumble the cheese over the top. Covered with one of the slices of puff pastry. Chill for about 30 mins while you heat the oven to 200C/180C fan/gas 6.
- If you have any beaten egg left, give the pie a final brush for extra glossiness. Bake for 45-50 mins until the pastry is deep golden.
And enjoy!!!!
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