Easy Steak and Ale Pie
Ingredients
700g braising steak
300ml ale
20g plain flour
1 onion
1 beef stock cube
300g ready to roll puff pastry
1 medium egg
2 tbsp sunflower oil
Method
- Preheat the oven to gas mark 2 / 150C.
- Toss the beef in the flour to coat and season.
- Using half the oil, cook the onion until soft and transfer to a casserole dish to keep warm.
- Use the remaining oil to cook the beef on a high heat until the sides are browned and add to the onion, sprinkling over any leftover flour.
- Put the ale into the pan, with a stock cube and 120ml water, and heat until simmering. Pour into the casserole dish over the meat, cover with foil or a lid and cook for 2 hours 30 mins until the beef is tender.
- Transfer to your pie dish and leave until cool.
- Roll out the pastry to a size slightly larger than the dish and cut a 1cm strip from the leftover pastry.
- Dampen the rim of the dish and place the strip around it. Beat the egg and brush some over the strip, laying the lid on top.
- Press the edges together and brush egg all over the top, making a hole in the middle for the steam to escape.
- Bake for 25-30 mins until the pastry is golden. Serve.