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i was a warrior poet in the kitchen tonight, pt. 3
a fred mcgriff jam

steak ale pastry steak and ale ale and pastry steak and ale and pastry

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5 replies to this topic

#1 kaini


    eat your greens, especially broccoli.

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Posted 28 February 2014 - 08:01 PM


500g diced steak
2 carrots, finely diced
2 sticks celery, finely diced
2 cloves garlic, finely diced
1 large onion, finely diced
about 20 baby button mushrooms
2/3 pint beef stock
2/3 pint good ale or stout
fresh parsley and thyme
1 tbsp smoked paprika
puff pastry (i used premade)
white wine vinegar to deglaze
an egg, whisked, to glaze

large pot
baking tray

toss the steak in flour and season with salt and pepper, then brown it and set aside

make a mirepoix - finely diced carrots, celery, onion, and garlic


put it in the same pot the steak was in, sweat in more butter for five minutes, then deglaze the pan with the white wine vinegar and scrape up dat goodness.

add the parsley, thyme, and mushrooms and cook for another minute or so


add 2tbsps flour, two tbsps sugar, and 1 tbsp smoked paprika, and stir until the flour is golden brown

add the ale and simmer for a minute, then add the stock and re-add the steak and simmer for about an hour.


meanwhile, grease the pie tray with butter and roll half the pastry out and line the tray with it, with an overhang.


reserve some of the broth so the filling isn't sloppy (i use it for gravy for the mash), then add the filling, and brush the edges of the pie with egg wash


roll out the rest of the pastry and top the pie. trim off the excess pastry, crimp the edges of the pie, glaze well with egg wash, and make a few slits in the middle of the pie.


into the oven with it for an hour at 200C/gas 7!


#2 very honest

very honest

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Posted 01 March 2014 - 03:20 PM

i can't wait to make this, thanks a lot

#3 Phoenix Manifest

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Posted 01 March 2014 - 05:11 PM

Top dish for cold days. Looks tasty and sweet. Would devour.

#4 kaini


    eat your greens, especially broccoli.

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Posted 01 March 2014 - 08:53 PM

nezt time imma use a russian imperial stout. super complex flavours.

#5 verticalhold


    music must cup the balls

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Posted 01 March 2014 - 09:16 PM

^ fuck yeah. not too long ago I made a pretty crazy onion stew with a Chimay Grand Reserve, was super lush

#6 jules



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Posted 02 March 2014 - 05:41 PM


Also tagged with one or more of these keywords: steak, ale, pastry, steak and ale, ale and pastry, steak and ale and pastry