Sig's Steak, Ale and Mustard Pie
Sig's Steak, Ale and Mustard Pie

Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, sig's steak, ale and mustard pie. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Sig's Steak, Ale and Mustard Pie is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Sig's Steak, Ale and Mustard Pie is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have sig's steak, ale and mustard pie using 19 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Sig's Steak, Ale and Mustard Pie:
  1. Prepare 700 gr best stewing steak, cubed
  2. Make ready 250 gr red onions, chopped
  3. Prepare 500 ml very dark ale or stout
  4. Make ready 3 knorr type beef stock cubes or 1-2 oxo type cubes, to taste
  5. Get 6 cloves smoked garlic, crushed
  6. Get 1 tablespoon French mustard
  7. Take 1/2 teaspoon creamed horseradish
  8. Get 1/4 teaspoon smoked paprika
  9. Make ready 1/4 teaspoon crushed black pepper
  10. Take to taste Salt, optional
  11. Get 1 teaspoon cornflour mixed with a little cold milk or water
  12. Prepare 350 gr shortcrust pastry
  13. Prepare 350 gr puffpastry (or 700 gr shortcrust in total)
  14. Prepare 1 whisked egg
  15. Take for shortcrust pastry
  16. Take 250 gr plain flour
  17. Prepare Pinch salt
  18. Take 115 gr butter/ cold cubed
  19. Get 6 tablespoons cold water
Instructions to make Sig's Steak, Ale and Mustard Pie:
  1. Chop the meat into inch big cubes. Heat pan, sear the meat, add the onion.
  2. Either add into a slow cooker or cook over a long time on low temperature on stove top, add a little of the ale in pot on stove. This may foam up but will settle quickly. For cooking in slow cooker add a little of the ale into pan to get all the searing flavour of the bottom of pan then add this into the slow cooker with the meat. Either way add the rest of the ale and all the other ingredients except the salt and pastry. Only add the salt towards the very end for taste if needed.
  3. When the meat is almost falling apart turn of the slow cooker or the pot on the stove. Pour all the sauce into a small sauce pan, boil until reduced by half. Mix cornflour with about 3-4 level teaspoons of cold milk or water as desired add to the sauce to make a thick gravy. Add to the meat, let it cool down, or pastry might get soggy.
  4. You can make your own pastry or use shop bought pastry either is fine. Line the bottom of your pie dish with rolled out shortcut pastry, then egg wash the edges before you top with puff pastry or just shortcrust pastry
  5. Crimp the pastry over and egg wash the pastry. Bake pie in preheated oven at 180 for about 25 to 30 minutes or until crispy golden brown. Enjoy
  6. For the shortcrust pastry as it is easiest put the flour into a big bowl. Use your fingertips to rub the butter into the flour until you have a mixture that looks like breadcrumbs, there should be no lumps of butter left in the mix. Make sure it does not become to greasy.
  7. Add water just a little at a time to start binding the dough together. Then wrap the dough in kitchen wrap / cling film and put it into the fridge for about 20 minutes. Then roll out onto a lightly floured board as needed.

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