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  • caytonboxall - Phillip Cayton-boxall @caytonboxall 1 week ago
  • Homemade#mini#steakandale#pies#foodporn#traditional#english#pubfood# foodie#foodphotography#

Beef and Ale Pie with Hot water pastry. 
Ingredients. 
900 g stewing steak cut into cubes.
2 Tablespoons plain  seasoned flour 
1 Tablespoon dripping or oil 
2 Sliced onions 
500 ml Ale or stout 
250 ml Beef Stock 
1 Teaspoon English mustard 
Half a teaspoon of dried thyme 
1 Tablespoon mushroom ketchup 
1 quantity hot water pastry 
Method 
1. Dust the steak with flour. 
2. Heat the dripping or oil in a large flame proof dish and fry the meat in small quantities until browned on all sides. 
3. Set the meat aside and fry the onions until gently softened and golden in colour. 
Return the beef to the pan along with the mustard,stout,Beef stock,thyme and mushroom ketchup and bring to the boil.  Meanwhile pre heat the oven to 160 C.
5. When the liquid comes to the boil place a lid on the pot and put in the oven to cook for 3hrs or fork tender. Allow the mix to cool. 
6. When you are ready to assamble the pie , pre heat the oven to 180C.
7. Roll out two-thirds of the pastry to 5mm thick and use to line the base of a 22 cm pie tin.
8. Fill the pastry lined tin with the pie mix.
9. Cut a lid from the remaining pastry, brush the edges of the base with water and egg wash and water and put on the pastry lid, pinching them tightly together to seal. 
10. Roll out the trimmings to make pastry leaves.  Make a whole in the centre of the pie. Brush with egg wash. 
11.Bake in the oven until golden brown.

Hot water pastry 
Ingredients 
350 g plain flour 
175 g salted butter 
110 ml water 
Method 
1. Put the water and butter into a small pan and bring to a simmer. 
2. Allow the butter to melt.  Meanwhile put the plain flour into a large mixing bowl. 
3. Once the butter has melted bring the liquid to the boil and pour the liquid all at once into the flour and mix quickly with a fork, beat until smooth. 
4. At first the pastry will pastry will be hot to handle, but it will become more workable as it cools. 
5. Once cool refrigerate until ready for use but make sure to take it out 30 minutes before use to make rolling out easier. Homemade#mini#steakandale#pies#foodporn#traditional#english#pubfood# foodie#foodphotography# Beef and Ale Pie with Hot water pastry. Ingredients. 900 g stewing steak cut into cubes. 2 Tablespoons plain seasoned flour 1 Tablespoon dripping or oil 2 Sliced onions 500 ml Ale or stout 250 ml Beef Stock 1 Teaspoon English mustard Half a teaspoon of dried thyme 1 Tablespoon mushroom ketchup 1 quantity hot water pastry Method 1. Dust the steak with flour. 2. Heat the dripping or oil in a large flame proof dish and fry the meat in small quantities until browned on all sides. 3. Set the meat aside and fry the onions until gently softened and golden in colour. Return the beef to the pan along with the mustard,stout,Beef stock,thyme and mushroom ketchup and bring to the boil. Meanwhile pre heat the oven to 160 C. 5. When the liquid comes to the boil place a lid on the pot and put in the oven to cook for 3hrs or fork tender. Allow the mix to cool. 6. When you are ready to assamble the pie , pre heat the oven to 180C. 7. Roll out two-thirds of the pastry to 5mm thick and use to line the base of a 22 cm pie tin. 8. Fill the pastry lined tin with the pie mix. 9. Cut a lid from the remaining pastry, brush the edges of the base with water and egg wash and water and put on the pastry lid, pinching them tightly together to seal. 10. Roll out the trimmings to make pastry leaves. Make a whole in the centre of the pie. Brush with egg wash. 11.Bake in the oven until golden brown. Hot water pastry Ingredients 350 g plain flour 175 g salted butter 110 ml water Method 1. Put the water and butter into a small pan and bring to a simmer. 2. Allow the butter to melt. Meanwhile put the plain flour into a large mixing bowl. 3. Once the butter has melted bring the liquid to the boil and pour the liquid all at once into the flour and mix quickly with a fork, beat until smooth. 4. At first the pastry will pastry will be hot to handle, but it will become more workable as it cools. 5. Once cool refrigerate until ready for use but make sure to take it out 30 minutes before use to make rolling out easier.
  • Homemade#mini#steakandale#pies#foodporn#traditional#english#pubfood# foodie#foodphotography# Beef and Ale Pie with Hot water pastry. Ingredients. 900 g stewing steak cut into cubes. 2 Tablespoons plain seasoned flour 1 Tablespoon dripping or oil 2 Sliced onions 500 ml Ale or stout 250 ml Beef Stock 1 Teaspoon English mustard Half a teaspoon of dried thyme 1 Tablespoon mushroom ketchup 1 quantity hot water pastry Method 1. Dust the steak with flour. 2. Heat the dripping or oil in a large flame proof dish and fry the meat in small quantities until browned on all sides. 3. Set the meat aside and fry the onions until gently softened and golden in colour. Return the beef to the pan along with the mustard,stout,Beef stock,thyme and mushroom ketchup and bring to the boil. Meanwhile pre heat the oven to 160 C. 5. When the liquid comes to the boil place a lid on the pot and put in the oven to cook for 3hrs or fork tender. Allow the mix to cool. 6. When you are ready to assamble the pie , pre heat the oven to 180C. 7. Roll out two-thirds of the pastry to 5mm thick and use to line the base of a 22 cm pie tin. 8. Fill the pastry lined tin with the pie mix. 9. Cut a lid from the remaining pastry, brush the edges of the base with water and egg wash and water and put on the pastry lid, pinching them tightly together to seal. 10. Roll out the trimmings to make pastry leaves. Make a whole in the centre of the pie. Brush with egg wash. 11.Bake in the oven until golden brown. Hot water pastry Ingredients 350 g plain flour 175 g salted butter 110 ml water Method 1. Put the water and butter into a small pan and bring to a simmer. 2. Allow the butter to melt. Meanwhile put the plain flour into a large mixing bowl. 3. Once the butter has melted bring the liquid to the boil and pour the liquid all at once into the flour and mix quickly with a fork, beat until smooth. 4. At first the pastry will pastry will be hot to handle, but it will become more workable as it cools. 5. Once cool refrigerate until ready for use but make sure to take it out 30 minutes before use to make rolling out easier.
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