Everyone likes a good steak pie, so I thought I'd make that my first effort. But straightforward steak sounded too easy, and a bit boring to be honest, so I thought I'd flash it up a bit.
The pastry is from this recipe and one batch made 3 individual pies, so would probably stretch to one large pie.
And here's the filling (excuse the imprecision, but that's how I roll).
A couple of steaks - gravy or rump is fine
A standard bottle of decent stout (so about 330ml) - I went with Emerson's Oatmeal Stout
2 chopped onions
1 tablespoon flour
A few tablespoons of blue cheese - I used Galaxy Creamy Blue
And an optional egg if you want to glaze the beast.
Brown the meat in some oil in a saucepan then remove it.
Chuck in the onion, with a bit more oil if necessary. When they're looking browned/cooked, put the beef back in and add the flour. Stir for a minute.
Add the stout and bring it to a simmer. Pop a lid on the saucepan and leave it for a couple of hours, stirring from time to time.
While you're waiting, heat the oven up to about 200C.
Now's a good time to whip up the pastry if you haven't already (or just use a decent store pastry if you can't be bothered). Roll out the pastry and line the base of your pie tin(s).
Make the pastry lids for the pies (use the upturned tin to cut around, leaving a bit of extra margin). Crumble the blue cheese over the lids, fold them up then roll out again, so the blue cheese gets trapped in the lid.
When the filling is ready, fill the pie tins, put the lids on, glaze with beaten egg if you want, and into the oven it goes. Bake for 25-20 minutes, or until it looks like a cooked pie.
Hot tip! As soon as you can, get the cooked pies out of the tins and put on a rack, especially if you're planning on freezing them, or just eating later. This will help stop the bottoms getting soggy. No one likes a soggy bottom...
If you try these out, feel free to leave a comment below and let me know how you got on.
Next time, chicken, baby leek and kumara pies. Yum!
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