Trim away any excess and add a few air holes. Then, paint the edge of the cooking dish with egg wash to help the pastry stick to the sides and to stop it shrinking into the pie.Ĭover the dish with pastry and crimp the edges with your fingers to seal the pastry. Place two sheets of puff pastry on top of each other, sprinkle with flour, and roll out with a rolling pin. Cover the steaks with the mixture and sauce, and make sure to pile the dish with the contents. Then, take the beef out of the pan and place at the bottom of a cooking pot. Once cooked, the ale should be reduced to a "lovely sauce". Cover the pan with the lid, and gently cook for 45 minutes to one hour. Place the steak from earlier into the pan and immerse it in the liquor. Then add the beef stock, a touch of fresh thyme, and bay leaves. Then glaze the contents in ale, using the entire bottle, to create a sauce for the pie. Once the onions are caramelised and soft, add the mushrooms and carrots to the pan. Add in the onions and a sprinkle of caster sugar, to help the vegetable caramelise.Ĭhop up the garlic clove and add to the pan, leave this to cook for three to four minutes. Next, slice up the bacon into lardons and add them into the same pan, with a touch more butter. Once sealed, take the steaks out of the pan and place them aside for the time being. Then, place the steaks in the pan and sprinkle over with salt and pepper - use tongs to turn them regularly. To start making this mouth-watering meal, cover the steak with seasoned flour to help colour the beef and add a touch of butter to a really hot pan. Six large mushrooms (chopped in quarters).Food expert’s hearty leek and potato soup recipe that's 150 calories a bowl How to make James Martin's beef and ale pie
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