How to: make steak and ale pie


The finished pie

The finished pie


Steak and ale pie with seasonal vegetables

The hot water crust pastry used to make this pie is the oldest known form of traditional pastry.

For the pastry:

  • 660g Plain flour
  • 285ml Water
  • 215g Lard
  • 2 Egg yolks
  • 4g Salt
  • Beaten egg for glazing

Or cheat and buy it ready-made from the supermarket.

For the filling:

  • 700g Stewing steak cut into small (1cm) even pieces
  • 250ml Traditional ale (not lager or stout)
  • 120g Carrots peeled and cut into small dice
  • 2tbs Plain flour
  • 1 Medium onion skinned and diced
  • Sea salt and black pepper

The method:

Coat the meat with the flour, season and mix, put in the oven for 10-12 minutes until golden.

Chop the carrot and onion, dice to a similar size. Cook the carrot in a pan with a knob of butter for 3 mins. Add the onion, stir, and then add the meat.

Add 250ml ale to the meat and simmer until excess liquid reduced. Remove to a pie dish.

Place a layer of pastry over the pie dish, brush with beaten egg and cook in an oven at 190c-220c for 8-10 mins.

To make the pastry:

Place the lard in a large saucepan with the water and salt. Bring to the boil.

Once the lard has melted, remove from the heat and beat in the flour and when cool enough to handle, turn out onto a floured surface and knead to a smooth paste.

Knead in the egg yolks. This will make the paste sticky so work in a little more flour as required. It is important to make the pies before the pastry cools down. The pastry cannot be used once cold.

Serve the pie with seasonal greens such as steamed kale.