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Steak Ale And Stilton Pie Recipe

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Beef, Guinness and Stilton Pie | Easy Recipes Cooking

This is an indulgent and warming pie full of lovely rich flavors; this beef, Stilton and Guinness pie is perfect anytime and makes a great change to the standard beef pie with Stilton cheese offering a flavor depth and additional texture which works really well with beef.

This is made using ready-made puff pastry, because life is too short to make your own!

Method.

Provided by: EasyRecipesCooking.com

Total time: 3 hours

Prep time: 15 minutes

Cook time: 2 hours 45 minutes

Yield: Serves 4

Steps:

  • Put the seasoned flour in a large bowl or bag. Add the beef and coat it well. Heat 1 tablespoon oil in a large pan and cook the beef in 2 batches for 3-4 minutes until browned all over.
  • Transfer it to a casserole dish. Preheat the oven to or 160°C (150 fan)
    Add the onion and garlic and another tablespoon of the oil to the pan and cook them for 5 minutes until softened.
  • Pour in the Guinness and stock. Bring to the boil and add the sugar, salt, Worcestershire sauce, dried herbs and bay leaf. Stir well and then pour over the meat.
  • Cover and cook in the oven for two hours. Add the button mushrooms for the last 30 minutes of cooking. Remove from the oven and leave to cool.
  • Preheat the oven to 200°C (180 fan) Roll out the pastry on a lightly-floured surface to at least 5cm (2in) larger than the top of a pudding or pie dish. Cut out a circle, and then score it.Spoon the meat mixture into the bowl and add pieces of Stilton. Wet around the top of the dish, place a collar of pastry around, made from trimmings, and then put on the lid. Seal the edges well; tuck the excess pastry under the rim.
  • Glaze with beaten egg. Place on a baking sheet, below the centre of the oven, and bake for 45-50 minutes, until the pastry is golden.

Beef Ale and Stilton Pie | A Glug of Oil

Tender beef in a velvety, rich and very tasty gravy – serve with a generous dollop of creamy mash.

Provided by: EasyRecipesCooking.com

Total time: 3 hours 25 minutes

Prep time: 15 minutes

Cook time: 3 hours 10 minutes

Ingredients:

1kg casserole or braising steak, cut into chunks
2 garlic cloves, peeled, crushed
1 small bunch fresh thyme
a small handful of black peppercorns
400ml Whitechapel Porter Ale available from Asda (or another dark ale)
2 tbsp plain flour, seasoned with salt and freshly ground black pepper
2 tbsp olive oil
2 tbsp butter
6 chestnut mushrooms – quartered
1 large onion – sliced thinly
440ml beef stock made from a Knorr beef stock cube
1 tbsp tomato puree
2 tbsp of redcurrant jelly
a couple of good shakes of Worcestershire sauce
100g Stilton cheese, crumbled
salt and freshly ground black pepper
1 free-range egg, beaten
500g ready-made puff pastry

Steps:

  • Put the porter ale, beef, garlic, thyme and peppercorns into a bowl.
  • Cover with cling film and leave to marinate in the fridge for at least 3 hours, but preferably overnight.
  • Remove the beef from the marinade, pat dry with kitchen paper and dredge in the seasoned flour.
  • Strain the marinade through a fine sieve into a clean bowl and set aside.
  • *Note: you only want the liquid so throw away all the other bits (peppercorns and thyme etc).
  • Heat the oil and one tablespoon of the butter in a flameproof casserole and fry the beef in small batches for 2-3 minutes each time, or until browned all over.
  • Once the meat is browned, remove from the casserole dish and set aside.
  • Return the casserole dish to the heat and fry the mushrooms and onions for about 5 minutes, or until softened.
  • Add the tomato puree, and cook for a minute before adding the Worcestershire sauce and redcurrant jelly.
  • Now return the beef and the reserved marinating liquid to the casserole and add the beef stock.
  • Cover with a lid and gently simmer for about 2½ hours, or until the beef is nice and tender.
  • When the beef is lovely and tender, strain off half of the cooking liquid from the casserole dish and set aside to make the gravy for serving.
  • Remove from the heat and crumble the Stilton into the casserole and stir until nicely melted.
  • Season, to taste, with salt and freshly ground black pepper and set aside to cool right down.
  • While that’s happening you can preheat your oven and get the pastry at the ready!
  • Roll out the puff pastry to a thickness of about 3 quarters of an inch and cut large enough to cover your pie dish.
  • My dish was about 10 inches by 7 inches.
  • Line the edge of your pie dish with a strip of pastry like in the picture.
  • I’m not good with pastry but whatever it tastes okay and that’s all that matters, isn’t it?!
  • Brush the edges of the pastry with some of the beaten egg and lay over the pie dish.
  • Crimp the pastry all around the edge to seal, then trim off any excess pastry.
  • Make a small hole in the middle of the pie top so that the steam can escape whilst cooking. Brush all over some of the beaten egg.
  • Put the pie into the oven to bake for about 25-30 minutes, or until the pastry is crisp and golden and the filling is piping hot.
  • Put the reserved cooking liquid into a small saucepan and simmer for about 10 minutes, or until reduced to a gravy consistency.
  • Stir in a knob of butter until melted, and the sauce is smooth and glossy.
  • Keep it warm until needed.
  • When the pie is cooked serve with mashed potato and the gravy.

Warwick Davis' steak & Stilton pie | Jamie Oliver recipes

In my mind, a pie like this with melt-in-the mouth crumbly pastry on the top, sides and bottom immediately hits heavenly status. For the filling, I’m using chuck steak and brisket, cooked until dark and caramelized. Let quality wine clean the pan, then bubble away for maximum depth and deliciousness. What a treat!

Provided by: EasyRecipesCooking.com

Total time: 4 hours 35 minutes

Yield: 10

Ingredients:

1.2 kg chuck steak and/or brisket
3 heaped tablespoons plain flour
olive oil
2 red onions
2 carrots
4 sticks of celery
4 fresh bay leaves
400 g potatoes
400 ml red wine
1.2 litres quality organic beef stock
100 g Stilton cheese
1 large free-range egg
400 g plain flour plus extra for dusting
200 g salted butter (cold)
4 sprigs of fresh rosemary
½ a bunch of fresh thyme (15g)
½ a bunch of fresh oregano (15g)

Steps:

    1. Slice the beef into 2.5cm chunks, then toss with the flour and a pinch of sea salt and black pepper.
    2. Drizzle 2 tablespoons of oil into a large pan on a medium heat, then brown the beef all over. Remove to a plate, leaving the pan on the heat.
    3. Peel and roughly chop the onions, carrots and celery. Add to the pan with the bay leaves and cook for 5 minutes, or until starting to soften, stirring occasionally. Remove to the plate with the meat.
    4. Meanwhile, peel the potatoes and chop into 1cm cubes. Pour the wine into the empty pan and leave it to reduce by half, then add the meat and softened veg back to the pan, along with the potatoes.
    5. Pour in the stock, bring to the boil, then reduce to medium-low and simmer for 2 hours 30 minutes, or until the meat is tender, adding splashes of water to loosen, if needed. Once cooked, season to perfection and leave to cool.
    6. For the pastry, put the flour and a good pinch of sea salt into a food processor, cube and add the butter, then pulse until just combined. Pick and roughly chop the herb leaves, add to the processor with 100ml of ice-cold water, and pulse again until it forms a rough dough. Wrap in clingfilm and chill in the fridge for at least 30 minutes.
    7. Preheat the oven to 170ºC/325ºF/gas 3 and lightly oil a 20cm loose-bottomed round cake tin.
    8. Roll out two-thirds of the pastry on a clean flour-dusted surface to 2mm thick. Loosely roll it around the rolling pin and unroll it over the cake tin, gently easing it into the shape of the tin. Patch up any holes and trim the edges.
    9. Spoon in two-thirds of the cooled filling (freeze the rest and serve as a stew another day). Crumble over the Stilton and brush the pastry edges with beaten egg.
    10. Roll out the remaining pastry so it’s slightly bigger than the tin and top the pie, crimping the edges to seal. Make a small incision in the centre so steam can escape. Use any spare pastry to decorate the pie, if you like.
    11. Eggwash the top, then bake at the bottom of the oven for 45 minutes to 1 hour, or until the pastry is golden and the pie is piping hot. Leave to stand for 30 minutes, then serve up. Delicious with creamy mash, extra gravy and steamed seasonal greens.

Nutrition Facts:

Calories 608 calories, FatContent 35 g fat, SaturatedFatContent 17.6 g saturated fat, ProteinContent 25.4 g protein, CarbohydrateContent 45.2 g carbohydrate, SugarContent 3.6 g sugar, SodiumContent 0.5 g salt, FiberContent 3.4 g fibre

Steak and Stilton Pie Recipe | olivemagazine

A golden-crusted puff pastry pie, stuffed with braising steak, blue cheese, brown ale and thyme. Perfect for a comforting meal on chilly winter nights

Provided by: EasyRecipesCooking.com

Categories: Dinner, Lunch

Total time: 3 hours

Yield: Serves 4-6

Ingredients:

2 tbsp olive oil
1kg stewing or braising steak, cut into large chunks
2 onions, finely chopped
50g plain flour, plus extra for dusting
550ml brown ale
½ small bunch thyme
2 bay leaves
1 tbsp brown sugar
300ml beef stock
1 tbsp balsamic vinegar
150g stilton or other firm blue cheese
325g puff pastry
1 egg, beaten

Steps:

  • Heat the oil in a casserole or heavy-based lidded pan over a high heat, and fry the steak pieces until deep golden brown all over (you may need to do this in batches). Scoop the browned steak into a bowl as you fry.
  • Reduce the heat slightly and add the onions to the pan with a dash more oil, if needed. Fry for 8-10 minutes, or until soft and lightly golden. Sprinkle over the flour and stir until combined, then slowly pour in the ale, a little at a time, stirring continuously until the flour has absorbed the liquid and expanded (this prevents clumps from forming). When all the ale has been incorporated, add the herbs and sugar. Bring to a simmer, then return the steak to the pan along with the stock. Return to a gentle simmer, cover and cook over a low heat for 2 hours-2 hours 30 minutes, or until the meat is very tender. Remove the lid for the final 20-30 minutes to reduce the gravy so it’s thick enough to coat the meat.
  • Season well and stir in the vinegar. Add a pinch more sugar if needed, depending on the bitterness of the beer used. Leave to cool completely, then chill overnight (this prevents the cheese dissolving into the gravy and the pastry from melting on top before baking).
  • Heat the oven to 200C/fan 180C/gas 6. Crumble the cheese into large pieces and stir through the cold filling mixture. Tip into a lipped pie dish.
  • Roll out the pastry on a lightly floured work surface until about 5mm thick, and just a little larger than the pie dish. Brush some of the beaten egg along the rim of the dish. Lift the pastry lid over the top, press along the rim to seal, trim away any excess and crimp the edge. Glaze with more of the egg, and decorate with any pastry off-cuts, if you like. Cut a small steam hole in the top, and bake for 30-40 minutes or until golden, puffed up and bubbling.

Nutrition Facts:

Calories 703 calories, FatContent 40.4 grams fat, SaturatedFatContent 18.7 grams saturated fat, CarbohydrateContent 33.8 grams carbohydrates, SugarContent 9.7 grams sugar, FiberContent 3.3 grams fiber, ProteinContent 45.3 grams protein, SodiumContent 1.2 milligram of sodium

Award-winning pie recipe: Tottie's steak and stilton pie

This recipe was the Beef and Cheese Pie Class Champion in 2017

Provided by: EasyRecipesCooking.com

Categories: main dish

Total time: 0S

Prep time: 0S

Cook time: 0S

Yield: 6-8

Ingredients:

chuck steak, and/or brisket
3 heaped tabelspoons plain flour
olive oil
2 red onions
2 carrots
4 sticks of celery
4 fresh bay leaves
400 g potatoes
400 mL red wine
1 liter organic beef stock
100 g Stilton
1 large free-range egg
400 g plain flour, plus extra for dusting
200 g salted butter (cold)
4 sprigs of fresh rosemary
1/2 a bunch of fresh thyme (15g)
1/2 a bunch of fresh oregano (15g)

Steps:

  • For the filling, slice the beef into 2.5cm chunks, then toss with the flour and a pinch of sea salt and black pepper.
  • Drizzle 2 tablespoons of oil into a large pan over a medium heat, add the beef and brown all over, then remove to a plate, leaving the pan on the heat.
  • Peel and roughly chop the onion, and trim and finely chop the carrots and celery. Add to the pan with the bay and cook for 5 minutes, or until starting to soften, adding a splash of water, if needed, then remove to the platewith the meat. Meanwhile, peel and chop the the potatoes into 1cm cubes.
  • Pour the wine into the pan, leave to bubble away and reduce by half, then add the cooked meat and veg back to the pan with the potato.
  • Pour in the beef stock, bring to the boil, then reduce to medium-low and simmer for 2 hours 30 minutes, or until the meat is tender, adding splashes of water to loosen, if needed.
  • For the pastry, put the flour and cubed butter into a food processor with a good pinch of sea salt, then pulse until just combined.
  • Pick and roughly chop the herb leaves, then add to the food processor along with 100ml of ice-cold water and pulse again until it forms a rough dough. Wrap in clingfilm and put in the fridge to chill for at least 30 minutes.
  • Once cooked, season the filling to taste and leave aside to cool.
  • Preheat the oven to 170ºC/325ºF/gas 3 and lightly oil a 20cm loose-bottomed round cake tin.
  • Cut off two-thirds of the pastry and roll out on a clean flour-dusted surface to 2mm thick. Loosely roll the pastry around your rolling pin and unroll it over the cake tin, gently easing it into the shape of the tin. Patch up any holes and trim the edges neatly.
  • Spoon two-thirds of the cooled filling into the pastry-lined tin (freeze the rest and serve as you would a stew on another day) and crumble the Stilton on top. Brush the edges of the pastry with beaten egg.
  • Roll out the remaining pastry so it’s slightly bigger than the tin, top the pie, crimping the edges to seal, then make a small incision in the centre for the steam to escape.
  • Use any spare pastry to decorate the pie, if you like. Eggwash the top of the pie, then bake at the bottom of the oven for 45 minutes to 1 hour, or until the pastry is golden and the pie is piping hot.
  • Leave to stand for 30 minutes, then serve up – delicious with mash and steamed greens.

Beef, stilton and ale pie | British Recipes | GoodTo

Full of lovely rich flavours, this beef, stilton and ale pie is perfect for cold evenings. Made using ready-maade puff pastry, it only takes 20 mins to prepare

Provided by: EasyRecipesCooking.com

Categories: Dinner

Total time: 1 hours 40 minutes

Prep time: 020 minutes

Cook time: 1 hours 20 minutes

Yield: Serves: 4

Ingredients:

250g ready-made puff pastry (half a packet of Jus-Rol All-Butter Puff pastry)
Beaten egg, to glaze

Steps:

  • To make the filling: Put the seasoned flour in a large bowl or bag. Add the beef and coat it well. Heat 1 tbsp oil in a large pan and cook the beef in 2 batches for 3-4 mins, until browned all over. Transfer it to a casserole dish. Set the oven to or 160°C/320°F/Gas Mark 3.
  • Add the onion and garlic and another tablespoon of the oil to the pan and cook them for 5 mins until softened.
  • Pour in the stout and stock. Bring to the boil and add the sugar and bay leaf. Stir, then pour over the meat. Cover and cook in the oven for 1½ hours. Take out and leave to cool, if you have time.
  • Set the oven to 200°C/400°F/Gas Mark 6. Roll out the pastry on a lightly-floured surface to at least 5cm (2in) larger than the top of the bowl. Cut out a round, then score it. Spoon the meat mixture into the bowl and add pieces of Stilton. Wet around the top of the dish, place a collar of pastry around, made from trimmings, and then put on the lid. Seal the edges well, tuck the excess pastry under the rim. Brush with beaten egg. Place on a baking sheet, below the centre of the oven, and bake for 45-50 mins, until the pastry is golden.

Nutrition Facts:

@context https//schema.org, Calories 729 Kcal, FatContent 42 g, SaturatedFatContent 18 g

 

Is steak and Stilton pie good for weight loss?

This Steak and Stilton Pie is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight.

How to cook steak and pastry in a pan?

Make the pastry the day before and chill. Put the steak in a bowl, sprinkle over the flour, season, and toss to coat. Heat 1 tablespoon of oil in a large, deep casserole and fry the steak in batches, adding more oil, if needed, until browned all over. Transfer to a plate, and repeat with the remaining steak.

How many calories are in a piece of steak and Stilton?

There are 340 calories per portion in this Steak and Stilton Pie, which means it falls into our Everyday Lightcategory. This Steak and Stilton Pie is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.

How to cook steak in a pan with shallots?

Heat 1 tablespoon of oil in a large, deep casserole and fry the steak in batches, adding more oil, if needed, until browned all over. Transfer to a plate, and repeat with the remaining steak. Add another tablespoon of oil to the pan and fry the shallots for 5 minutes until lightly golden.

 

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