Steak, Ale & Mustard Pies

Ingredients

Buttery Pastry:

2 ¼ cup high grade flour

175g cold Westgold Salted Butter

¾ tsp salt

¾ tsp baking powder                                              

¾ cup iced water

1 egg, beaten, to glaze

Beef Filling:

750g stewing steak, small dice

4 Tbsp flour

1 onion, diced

2 garlic cloves, crushed

3 Tbsp oil

2 Tbsp salted butter

330ml bottle dark ale

1 Tbsp tomato paste

2 Tbsp Worcester sauce

2 Tbsp grainy mustard

1 Tbsp chopped herbs

Salt and pepper

Method

To make the pastry: 

Mix together the flour, baking powder and salt.  You can either tip the flour into the bench or leave it in the bowl for the next stage. 

Dip the piece of butter into the flour (to make it easier to hold) and grate into the flour mix.  Lightly rub the butter into the flour with your fingers until well coated with flour, but small flecks of grated butter are still visible. 

Make a well in the centre and pour in the water. Mix with your fingers and press together until it forms a ball of dough.  Add another teaspoon of water if necessary. 

Wrap in plastic & refrigerate for 1 hour.

Roll out on a floured surface to 4mm thickness and lay out on a flat tray.  Cover and rest in the fridge for 30mins.

To make the filling:

Toss the diced beef in the flour. Heat a heavy based pan over a high heat. Add the oil and brown the meat on all sides in 3 batches (remove each batch & place in a bowl).

After all the meat is browned, add the butter to the same pan and fry the onions & garlic until lightly browned. 

Tip all the browned meat back into the pan with the onions & add all the remaining ingredients. 

Cover the pan, lower the heat and simmer gently for 1 hour or until the meat is tender.  Check the seasoning and allow to cool.  Refrigerate until needed.

To finish the pies:

Preheat oven to 200 degrees.

Cut the chilled pastry into 11cm x 11cm squares and press into medium muffin tins, leaving the 4 corners resting on the top.

Fill the pastry case with the cooled meat mixture until almost at the top.

Brush the cut pastry edges with the beaten egg.

Press the cut edges together to form the 4 triangles pattern on the top and enclose the meat mixture.

Brush lightly all over with the beaten egg. 

Bake for 15-20 minutes until golden and the pastry is crisp.  Remove from the tins and allow to cool for 5 minutes before serving.

Serve the pies with your favourite chutney or sauce.

Note: the pies can be all put together and kept in the fridge until ready to cook. The pastry is best made and rolled on the day you’re going to use it.