date: 2020-08-11T07:03:02.658Z image: https://img-global.cpcdn.com/recipes/9cd9ee066705f17d/751x532cq70/sigs-steak-ale-and-mustard-pie-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/9cd9ee066705f17d/751x532cq70/sigs-steak-ale-and-mustard-pie-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/9cd9ee066705f17d/751x532cq70/sigs-steak-ale-and-mustard-pie-recipe-main-photo.jpg author: Dylan Hopkins ratingvalue: 4.1 reviewcount: 46748 recipeingredient: - "700 gr best stewing steak cubed" - "250 gr red onions chopped" - "500 ml very dark ale or stout" - "3 knorr type beef stock cubes or 12 oxo type cubes to taste" - "6 cloves smoked garlic crushed" - "1 tablespoon French mustard" - "1/2 teaspoon creamed horseradish" - "1/4 teaspoon smoked paprika" - "1/4 teaspoon crushed black pepper" - "to taste Salt optional" - "1 teaspoon cornflour mixed with a little cold milk or water" - "350 gr shortcrust pastry" - "350 gr puffpastry or 700 gr shortcrust in total" - "1 whisked egg" - " for shortcrust pastry" - "250 gr plain flour" - "Pinch salt" - "115 gr butter cold cubed" - "6 tablespoons cold water" recipeinstructions: - "Chop the meat into inch big cubes. Heat pan, sear the meat, add the onion." - "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." - "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." - "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" - "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" - "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." - "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." categories: - Recipe tags: - sigs - steak - ale katakunci: sigs steak ale nutrition: 180 calories recipecuisine: American preptime: "PT31M" cooktime: "PT37M" recipeyield: "1" recipecategory: Lunch ---  Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we're going to make a distinctive dish, sig's steak, ale and mustard pie. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious. Pie fillings need to be cold before putting the pastry on top otherwise it can get steamy and make the pastry melt or go soggy. Tender pieces of steak are cooked with vegetables and English ale, then wrapped in a flaky buttery crust. Being British means loving a good savory meat pie, and nothing is better than this British Steak and Ale Pie. Best served with real British chips and peas. Sig's Steak, Ale and Mustard Pie is one of the most popular of recent trending foods on earth. It is easy, it's quick, it tastes delicious. It is enjoyed by millions every day. Sig's Steak, Ale and Mustard Pie is something that I've loved my whole life. They are fine and they look wonderful. To begin with this particular recipe, we have to first prepare a few ingredients. You can have sig's steak, ale and mustard pie using 19 ingredients and 7 steps. Here is how you can achieve it. ##### The ingredients needed to make Sig's Steak, Ale and Mustard Pie: 1. Get 700 gr best stewing steak, cubed 1. Make ready 250 gr red onions, chopped 1. Make ready 500 ml very dark ale or stout 1. Get 3 knorr type beef stock cubes or 1-2 oxo type cubes, to taste 1. Take 6 cloves smoked garlic, crushed 1. Prepare 1 tablespoon French mustard 1. Make ready 1/2 teaspoon creamed horseradish 1. Get 1/4 teaspoon smoked paprika 1. Get 1/4 teaspoon crushed black pepper 1. Prepare to taste Salt, optional 1. Get 1 teaspoon cornflour mixed with a little cold milk or water 1. Prepare 350 gr shortcrust pastry 1. Make ready 350 gr puffpastry (or 700 gr shortcrust in total) 1. Get 1 whisked egg 1. Take for shortcrust pastry 1. Take 250 gr plain flour 1. Get Pinch salt 1. Get 115 gr butter/ cold cubed 1. Get 6 tablespoons cold water Tender pieces of steak are cooked with vegetables and English ale, then wrapped in a flaky buttery crust. Discover the secret ingredients that take the humble steak and ale pie to new levels. Pour in the ale and stock, and nestle in the thyme stalks and bay. To make the pastry, mix the flour, mustard powder, lard and butter with a generous pinch of sea salt until completely combined, then gradually. ##### 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. 1. 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. 1. 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. 1. 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 1. 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 1. 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. 1. 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. Pour in the ale and stock, and nestle in the thyme stalks and bay. To make the pastry, mix the flour, mustard powder, lard and butter with a generous pinch of sea salt until completely combined, then gradually. Hawksmoor recipe steak and ale pie. Ale is obviously non-negotiable Put the flour, baking powder and mustard powder in a bowl with ½ tsp salt. Stir in the fat, and then Steak and ale pie: is it enough to tempt you off the detox wagon, or do you agree with my mum and. So that is going to wrap this up for this special food sig's steak, ale and mustard pie recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!