Steak and Ale Pie

Ingredients

Pastry

• 450 g flour
• 50 ml milk
• 50 ml warm water
• 150 g chopped lard
• 1 egg yolk, beaten
• Salt & pepper to taste

Filling

• 600 g skirt steak, cut into big chunks
• 150 g thick sliced button mushroom
• 1 grated onion
• 1 celery stick
• 1 large carrot
• 1 bay leaf
• 50 g flour
• 100 ml beef stock
• 150 ml Goose Island Ale
• 50 ml Worcestershire sauce
• Rosemary
• Salt & pepper to taste

Directions

1. Make Pastry: Sift flour into a bowl and season. Heat milk, water, and lard until melted and just boiling. Pour into flour, mix, then knead briefly until smooth.
2. Shape & Blind Bake: Roll dough or press into tins. Line tins, leaving some dough for lids. Blind bake with weights, then finish baking until lightly set.
3. Cook Filling: Brown beef and set aside. Cook mushrooms until dry, then add onion, celery, and carrot and cook until softened. Let mixture cool.
4. Assemble: Fill pastry cases with the mixture. Cover with pastry lids and seal edges. Brush tops with egg.
5. Bake: Bake @400°F until pastry is crisp and golden, about 25 minutes.
6. Serve: Serve warm or at room temperature.

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