Steak & Ale Pie

It is all gone. It was that good. I had a steak & ale pie in Belfast and this is pretty close to it.

Steak & Ale Pie, recipe adapted from an episode of Come Dine with Me, and reading many many recipes online.

Ingredients

• 1.5kg beef skirt or stewing steak, cut into roughly 4cm chunks (I used flank steak)
• 1 large can of ale  (Guiness is good!)
• 2 garlic cloves, peeled and crushed
• 2 tbsp vegetable oil
• 2 onions, finely chopped
• 3 cups baby button mushrooms, wiped
• 4 cups beef stock
• 1/4 cup butter
• 1/4 cup plain flour
• Dash mushroom sauce
• Dash soy sauce
• Dash Worcestershire sauce
• Salt and freshly ground black pepper

For the topping

• 375g pack ready rolled puff pastry (you may need extra pastry according to the size of your dishes.) I really like the butter puff pastry from Presidents Choice.
• Beaten egg, to glaze

Method: How to make steak in ale pie

1. Place the meat in a large bowl and stir in 1/2 can of the ale and 1 crushed garlic clove. Cover and leave to marinate in the fridge for 8 hours or overnight.

2. Preheat the oven to 175˚C or use crockpot on low setting. Heat the oil in a large saucepan and gently fry the onions until softened and lightly browned. Stir in the beef with its marinade, the remaining garlic, mushrooms, stock and the rest of the ale. Bring to the boil, then transfer carefully to a casserole dish, cover and cook in the centre of the oven for 3-4 hours until the meat is meltingly tender.

3. Drain the meat in a large colander, then measure the amount of liquid that is left and pour into a saucepan. Mix 2 tbsp of flour to the same amount of butter per 500ml of liquid to make a paste. Bring the liquid to a gentle simmer and drop small amounts of the butter and flour paste into the pan, stirring constantly until the sauce thickens. Season to taste with mushroom, soy and Worcestershire sauces, plus salt and pepper. Return the meat to the pan and stir well.

4. Spoon into six individual pie dishes, brush the edges with beaten egg and top with ready rolled puff pastry. Brush with more egg to glaze, then make a small hole in the centre of each pie and place on a baking tray. Cook for 30-35 minutes until the filling is piping hot and the pastry is puffed up and golden brown.

I used an 8 x 11 baking dish and made one large pie, it was still really good, just messy and not good for presentation.

Ginger Snaps or Perfect Gingerbread People

This is the recipe I use to make the little gingerbread men I used to give out a Christmas. Note the "used to" with a toddler I just don't have the time anymore. So enjoy making your own.


adapted from The Best of The Best of Bridge Series.
¾ cup butter or margarine
¾ c white sugar
¼ cup black strap molasses
1 egg, beaten
2 cups flour
¼ tsp salt
2 tsp baking soda
1-2 tsp cinnamon
1-2 tsp ground cloves
1-2 tsp ground ginger

Cream together butter and sugar. Add molasses and egg. Beat together. Combine flour, salt, baking powder and spices. Add to creamed mixture and mix well. Divide dough into 4 balls. Roll out about ½ cm think, and cut into shapes. Bake at 325 C for between 4 – 10 minutes, until firm.