STEAK PIE | use STOUT not ALE ─ Food Busker

Subscribe to my channel: http://www.youtube.com/foodbusker
Steak & Ale pie is amazing and this video shows you how to make a steak and ale pie. This steak and ale pie recipe is gonna blow your minds because it has the very special Goose Island Bourbon County Imperial Stout in it. RECIPE INFO BELOW

Thanks guys, lots of love JQ

Links to the videos:

Follow me on
Twitter http://www.twitter.com/FoodBusker
Instagram http://www.instagram.com/foodbusker
Facebook https://www.facebook.com/foodbusker

DO YOU WANNA GET IN TOUCH?
Contact me at [email protected]


ULTIMATE Steak & Ale Pie
Served with Goose Island Imperial Stout

Ingredients
For the pastry
450g flour
salt & pepper
50ml milk
50ml warm water
150g chopped lard
1 yolk, beaten

For the filling
600g skirt steak, cut into big chunks
150g thick sliced button mushroom
1 grated onion
1 celery stick
1 lrg carrot
1 bay leaf
50g flour
Rosemary
100ml beef stock
150ml Goose Island Ale
50ml Worcestershire sauce
salt & pepper

Method
1. To make the pastry, sift the flour into a bowl and season well
2. Warm the milk, water and lard until the lard has melted. Bring just to the boil and pour onto the flour mix, stir well, then turn onto a floured surface and knead for 3-4 mins
3. Roll the dough out (if it’s a bit difficult to do, press into the tin) then press into 4 pork pie tins. Save enough pastry for a lid. Blind bake for 15 min with baking beans then remove and bake for a further 5 without.
4. For the filling, first fry the beef to brown, then remove from the pan
5. Gently fry the mushrooms off with no oil or fat. Then the onion, celery and carrot, add the rest of the ingredients cook for 2 hours, cool.
6. Spoon into the cases, put on lids. Brush with egg and cook for 25 minutes at 200°c until crisp and golden