How to Prepare a Steak and Ale pie

Preparation:

For the short-crust pastry:

• 1. The flour is sifted into a large bowl and then 100g of cubed or diced butter is added.
  2. Manual technique: The flour and butter are mixed together using the fingertips to form a mixture that looks like fine breadcrumbs. 
  3. A pinch of salt is added along with 2 or 3 tablespoons of cold water. The crumb is mixed together to form a dough. Too much water will produce a harder pastry although that might be required. 
  4. Sprinkle flour on a cool surface such as a worktop or wooden board and knead the dough quickly on this until it forms a firm ball. Don’t overwork as it can make an extremely dense pastry. Knowing when to stop is when the dough has that sense of firmness. Here is where art takes over! 
  5. The dough is wrapped in cling film and chilled until needed for rolling and then filling.

For the filling and then topping:

1. Preheat the oven to 220°C/428°F/Gas Mark 7.
2. Put flour into a bowl and season well with black pepper and white pepper. Coat the meat with the seasoned flour.
3. Heat half the butter in a heated pan and add the meat. Sear all over until golden brown.
4. Add the onion, herbs, sugar, ale and beef stock. Bring to a simmer, then cover with a lid and gently simmer for 1 hr.
5. Brush the edge of the dish with the beaten egg. Roll out the short-crust pastry using as little flour as possible and place over the dish. Pinch the edges of the dish so that the pastry will stick to it and trim off any remaining pieces of pastry from around the edge. Brush the pastry top thoroughly with the remaining beaten egg and place on a baking tray.
6. Bake in the oven for 20-30 mins until the pastry is golden brown on top.
7. Roll out the puff pastry large enough to cover the dish with some room to spare. With a sharp knife cut strips of pastry from edges and use to form a rim on the pie dish edge. Brush edge with beaten egg to help the pastry stick, then brush the pastry rim with egg wash.
8. Add the beef filling to the slightly chilled short-crust pastry
9. Carefully lift the puff pastry, lay over the pie dish and press down edges to form a good seal and trim off excess with a sharp knife. Reserve trimmings. Crimp the edges of the pie and make a hole in the centre over the pie funnel to allow the steam to escape.
10. Re-roll trimmings and cut out leaves or other shapes of your choice. Brush the pastry top with egg wash, arrange leaves on top and brush again. Bake for approx. 40 minutes until pastry is risen and golden brown.