Recipe of Speedy Sig's Steak, Ale and Mustard Pie

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, sig's steak, ale and mustard pie. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Sig's Steak, Ale and Mustard Pie is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Sig's Steak, Ale and Mustard Pie is something which I have loved my entire life.

Discover the secret ingredients that take the humble steak and ale pie to new levels. But, be warned: one slice just won't be enough. Tip the beef and bacon, along with any juices, back into the pan and give it all a good stir. Pour in the ale and stock, and nestle in the thyme stalks and bay.

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

The ingredients needed to make Sig's Steak, Ale and Mustard Pie:

1. Take 700 gr best stewing steak, cubed
2. Prepare 250 gr red onions, chopped
3. Make ready 500 ml very dark ale or stout
4. Take 3 knorr type beef stock cubes or 1-2 oxo type cubes, to taste
5. Take 6 cloves smoked garlic, crushed
6. Take 1 tablespoon French mustard
7. Make ready 1/2 teaspoon creamed horseradish
8. Get 1/4 teaspoon smoked paprika
9. Take 1/4 teaspoon crushed black pepper
10. Prepare to taste Salt, optional
11. Get 1 teaspoon cornflour mixed with a little cold milk or water
12. Take 350 gr shortcrust pastry
13. Make ready 350 gr puffpastry (or 700 gr shortcrust in total)
14. Take 1 whisked egg
15. Get for shortcrust pastry
16. Make ready 250 gr plain flour
17. Get Pinch salt
18. Prepare 115 gr butter/ cold cubed
19. Prepare 6 tablespoons cold water

Being British means loving a good savory meat pie, and nothing is Meat pies are popular pub grub and perfect comfort food. The filling for this pie only uses onions and carrots, but you can fill. The Best Steak Ale Recipes on Yummly Steak And Ale Pie With Creamy Mash., Piquante & Mozzarella Burger With Beer Chips, Beer-braised Pulled Pork Sliders With Tzatziki Slaw.

Steps 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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