Beef and ale pie
Serves: 6
1x 500g block puff pastry, thawed
Beaten egg to glaze
2 large onions, roughly chopped
2 cloves garlic, crushed
4tbsp oil
50g (2oz) butter
4 rashers streaky bacon, chopped
750g (1 1/2lb) braising beef, diced
25g (1oz) flour
250 ml (8floz) beer
Juice and rind of 1 orange
225g (8oz) carrots, sliced
375ml (3/4pt) beef stock
225g (8oz) mushrooms, quartered
Salt and pepper
1. Heat the butter and half the oil in a large pan and gently fry onions, garlic and bacon until onions are soft. With a slotted spoon remove from pan and put to one side,
2. Add rest of oil and heat through, then quickly brown the beef..
3. Stir in flour, then the beer and orange juice and rind.
4. Return the onions and bacon to pan with the carrots and stir well. Add enough stock to just cover, season and bring to boil. Simmer for about 45 mins until meat is tender, stirring occasionally to prevent sticking.
5. At end of cooking time add mushrooms, allow to cool thoroughly, then place in a 1 1/2pt pie dish or similar. Place a pie funnel or upturned egg cup in centre to help support pastry.
6. Preheat oven to 220°C/425°F/gas 7. Roll out pastry large enough to cover dish with some room to spare. With a sharp knife cut strips of pastry from edges of piece and use to form a rim on the pie dish edge. Brush edge with beaten egg to help pastry to stick, then brush pastry rim too.
7. Carefully lift pastry and lay over the pie dish, press down edges to form a good seal and trim off excess with a sharp knife. Reserve trimmings. Knock up and flute edges of the pie, make a hole in centre over pie funnel to allow steam to escape.
8. Re-roll trimmings and cut out leaves or other shapes of your choice, brush pastry top with beaten egg, arrange leaves on top and brush again. Bake for about 40 mins until pastry is risen and golden.
