Steak & mushroom pie
Feb
10
2012
Inspired by a dish I had at the bar last week, a steak and ale pie at the Twisted Kilt.
Ingredients:
Pie Crust:
1.5 cups all purpose flour
10 tsp butter cubed
1/4 tsp salt
5 tsp ice cold water
Filling:
2 T-Bone steaks
Mushrooms (sliced)
1/2 can guinness
2 cups beef/chicken stock
5 slices of bacon (chopped)
handful of peas
2 teaspoons cornstarch
2 Tbs flour
salt/pepper
garlic powder
onion powder
thyme
cayenne
garlic (minced)
onion (diced)
Worchestershire sauce - couple dashes
Directions:
Pie Crust
Sift flour and salt into food processor
add cubed butter.
turn on food processor
add cold water 1 tsp at a time until dough can be molded together.
form into ball, cover with seran wrap and place in fridge until ready.
Filling
Cube steaks, We had t-bones and not brisket so I cut off the bone and made a beef/chicken stock which will be used later in this recipe.
Brown bacon into fairly large bacon bits.
Season beef with salt, pepper, thyme, garlic powder, onion powder, and cayenne.
Brown beef (in a pot) on all sides do not cool all the way through. Do this is batches so the beef does crowd the pan. Take beef out of pot once browned.
Place a bit more oil in the pan (i used left over bacon grease) enough to soften the onions.
Once onions softened throw in garlic, after about a min brown the mushrooms for another couple minutes.
Add Stock, guiness and worchestershire sauce to deglaze the bottom of the pan. Once deglazed put steak back in the pot and cook for about an hour or until meat has reached desired softness.
After the hour, add peas. Create a cornstarch slurry with the cornstarch and water, add this to the pot and wait for stew to reach a boil.
Add bacon.
roll out dough into roughly the size of your ramekins.
Place filling into ramekins. cover with dough. Cut off excess dough. cut an X into the center of the pie crust to allow for steam to escape.
cook in a preheated 200°C oven for about 30mins until dough is golden brown.
