Recipe Card
Hand Crafted Cornish Steak Pie
Try this hearty hand crafted Cornish steak pie - Winner of the British Pie Week. Made with Jus-Rol shortcrust pastry and served up with mashed potato and veg.
Ingredients
- 1.5 kg Jus-Rol™ shortcrust pastry Thawed
- 1.5 kg Cornish diced chuck steak
- Scant 2ltr of St Austell brewery Tinners Ale
- 1 ltr Beef stock
- 1 large onion, diced
- 3 Cloves of garlic, crushed
- Handful of fresh thyme
- 2 Bay leaves
- 150 g Real Cornish butter
- 250 g Plain flour plus some for rolling down pastry
- Cracked black pepper and sea salt for seasoning
- Drizzle of olive oil
- 8 Oval pie trays
- 1 Egg for egg wash
Equipment required
- Saucepan
- Frying pan
- Rolling Pin
Techniques used
Method
- Preheat oven to 220°C/425°F/Gas Mark 7
- Coat the steak in approx 100g of the flour so all the steak has been covered.
- In a non stick pan fry off the steak until golden brown, you may have to do this in batches.
- Meanwhile, in a large pan sauté the onion and garlic until soft, season with salt and pepper and add the steak and season again (only lightly season throughout the recipe for an even taste at the end).
- Pour in the ale and stock, add the thyme and bay leaves, season and bring to the boil, once it has come to the boil simmer for 1 ½ hours (this will take the bitterness out of the ale and make the steak nice and tender).
- Remove the pan from the heat and strain the ale stock into a bowl keeping the steak mixture separate, discard the bay leaves. In the same pan the mix was cooked in, add the butter and put on a low heat and melt gently. Once all the butter has melted add 150g of the flour and mix until a sandy texture. Bit by bit, add the ale stock mixing with a wooden spoon ensuring there are no lumps, continue this process until you have a coating consistency, bring to boil, reduce heat and add the steak mix to the ale gravy. Mix well and season for one last time. Allow to cool completely.
- Flour a clean worktop and roll out the pastry to approx 3mm thick and use to line the pie trays. Divide the meat mixture between the trays.
- Use the remaining pastry (you will have to re-roll trimmings) to form pie lids. Beat the eggs and brush the rims of the pies, then top with pastry lids (try to let as much as the air out as possible). Pierce the middle of the pie (this allows any steam to escape without disfiguring the pie) trim the excess pastry away from the pie tray and flute edges if desired.
- Egg wash all the pies and bake in the oven.
- Once the pies are cooked take out of the oven and leave them resting on the side for 5 minutes. To serve, remove the pies from the trays and serve with either home-made chips and garden peas or creamy mashed potato and freshly cooked vegetables.