I’m sure it must be written somewhere that as the first autumn rain falls and the grey skies replace the blue it is time to enjoy a good old British pie.
For my second attempt at the #GreatBloggersBakeOff the theme is pies following the Great British Bake Off on BBC2, I have chosen a classic favourite of mine – Beef and Stilton pie with a few personal tweaks to the original recipe and I’ve also made it busy mum friendly aka ‘ready made puff pastry’. The flavours combine to give you a delicious burst in every mouthful. Enjoy!
I used my slow cooker to prepare the meat but it can be cooked on the stove in a casserole following the same method, just stir frequently and simmer for 1 and 1/2 to 2 hours until the beef is tender.
- 3 tbsp seasoned flour, (salt, pepper, mustard powder, mixed herbs, paprika)
- 2 tbsp olive oil
- 1 kg braising steak, cut into chunks
- 2 onions
- 2 cloves garlic, crushed
- 100 g chestnut mushrooms
- 1 handful of fresh thyme
- 1 tbsp black peppercorns
- 1 can of beer – (I used Leffe this time)
- 500 ml beef stock
- 75 g stilton cheese, crumbled
- 500 g frozen puff pastry, defrosted if frozen
- flour, for dusting
- 1 egg, for glazing
- Place your seasoned flour in a large bowl, add the cubed beef and coat on all sides
- Heat the oil in a large frying pan and fry the beef until browned all over. Add the meat to your slow cooker turned on high or casserole
- Return the frying pan to the heat and sweat the onions, garlic and mushrooms until soft. Add to the slow cooker or casserole.
- Add a generous handful of thyme and peppercorns to the slow cooker, add 1 can of beer and the beef stock, cover and cook on high for 2 hours followed by low for 3 hours or if using a casserole, simmer for 1 and ½ to 2 hours until the beef is tender.
- Strain off half of the cooking liquid and keep to one side to make a gravy for serving. Crumble the stilton onto the meat mix and stir until melted. Check the seasoning and set to one side to cool.
- Grease your pie dish ready. Dust your surface and rolling pin with flour. Using ⅔ of the pack for the base and the other ⅓ for the lid, roll out the base. Using the rolling pin to pick up the pastry base, transfer to the greased pie dish, make sure the pastry is not pulled but fits the dish well. Once satisfied, cut around the dish to tidy up making sure to leave a slight excess leaning over to account for any shrinkage.
- Fill the base with the beef and stilton mixture. Brush around the top of the pastry with beaten egg ready to seal the lid on. Roll out the top on a dusted surface and transfer to the pie using your rolling pin. Pinch along the edge to ensure the pie is sealed. Make a slit in the centre for the steam to escape and slash the top lightly to decorate.
- Brush the top of the pastry with the remaining beaten egg. Bake in a pre-heated oven set to 200°C for about 25 mins until pastry is golden brown and filling is piping hot.
- Serve with mash, vegetables and gravy – using the remainder of your cooking sauce.
#GBBO so far
1. Bejeweled Brownies – a real hit in our house