Sig's Steak, Ale and Mustard Pie. Discover the secret ingredients that take the humble steak and ale pie to new levels. But, be warned: one slice just won't be enough. Tender pieces of steak are cooked with vegetables and English ale, then wrapped in a flaky buttery crust.

Pie fillings need to be cold before putting the pastry on top otherwise it can get steamy and make the pastry melt or go soggy. Steak & Guinness Pie - Jamie at Home. The Best Steak Ale Recipes on Yummly You can have Sig's Steak, Ale and Mustard Pie using 19 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Sig's Steak, Ale and Mustard Pie

Prepare 700 gr of best stewing steak, cubed.
You need 250 gr of red onions, chopped.
You need 500 ml of very dark ale or stout.
Prepare 3 of knorr type beef stock cubes or 1-2 oxo type cubes, to taste.
Prepare 6 cloves of smoked garlic, crushed.
Prepare 1 tablespoon of French mustard.
It's 1/2 teaspoon of creamed horseradish.
It's 1/4 teaspoon of smoked paprika.
Prepare 1/4 teaspoon of crushed black pepper.
You need to taste of Salt, optional.
Prepare 1 teaspoon of cornflour mixed with a little cold milk or water.
Prepare 350 gr of shortcrust pastry.
Prepare 350 gr of puffpastry (or 700 gr shortcrust in total).
It's 1 of whisked egg.
You need of for shortcrust pastry.
It's 250 gr of plain flour.
Prepare Pinch of salt.
You need 115 gr of butter/ cold cubed.
Prepare 6 tablespoons of cold water.

Beer Braised Pot Roast, Welsh Rarebit, Sweet-ale-glazed Ham. Drain, saving the ale, coat the meat with the flour, salt and pepper (don't Put the onion, garlic, leeks, carrots and mustard in the same pan and cook untll the onion and carrots are soft. Put the flour, baking powder and mustard powder in a bowl with ½ tsp salt. Stir in the fat, and then add enough iced water to bring it together.

Sig's Steak, Ale and Mustard Pie instructions

Chop the meat into inch big cubes. Heat pan, sear the meat, add the onion..
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..
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..
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.
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.
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..
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..

These contain steak & onions cooked in good quality ale with a Stilton cheese & mashed potato topping Add the English mustard and mix well. Once boiling reduce the heat, cover and simmer very You can prepare and part cook your Steak and Ale Pie on the one day and then complete the. Steak and ale pie is one of Scotland's traditional dishes and can be found in most pubs. We've rounded up the best places in Scotland to savor the dish. Despite the efforts of today's artistic chefs to refine the meat pie for modern tastes, the classic steak and ale version outranks in popularity throughout.