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Ингредиенты
- 1 kg braising steak cut into bitesized cubes #
- 1 x salt and freshly cracked black pepper
- 45 gm beef dripping or possibly butter for frying
- 4 x onions
- 2 x dry bay leaves grnd or possibly very finely crumbled 2 tbsp flour
- 2 tsp worcestershire sauce
- 1 Tbsp. mushroom ketchup
- 1 tsp anchovy essence
- 2 tsp tomato puree
- 450 ml Guinness
- 2 tsp sugar
- 1 Tbsp. wine vinegar english mustard to serve (optional)
- 450 gm plain flour good healthy pinch salt
- 170 gm lard
- 150 ml lowfat milk
- 1 x egg yolk beaten to glaze
Инструкции
- Season the steak and in a heavy casserole pan brown the chunks all over in batches in 2 tbsp of the fat.
- Put to one side.
- Cut the onions in half and finely slice then fry with the grnd bay leaf in the remaining fat till lightly browned.
- Season then stir in the flour adding more fat if it looks too dry and fry till the mix has turned a good brown colour.
- Stir in the sauces essence and tomato puree then add in the Guinness sugar and wine vinegar and gently bubble together for about min.
- Add in the browned meat stir in 300ml water cover and gently and braise for 1 1/2 hrs.
- Finish by spooning the filling into six individual pie dishes.
- Preheat the oven to 200C/400F/Gas Mark 6.
- Make the pastry when you're ready to bake as it has to be used while still hot and cannot be refrigerated.
- Sieve the flour and salt into a bowl.
- Then bring the lard lowfat milk and 140ml water together to the boil and pour the whole lot over the flour and stir in.
- Allow to cold a little then knead the dough gently but firmly.
- Roll out and make lids to fit or possibly cut into strips and weave lattice tops.
- Brush the pie dish rims with beaten egg yolk.
- Place the lid or possibly lattice on top of each press down with your fingers to seal then trim.
- If using lids make a small hole in the top of each pie to allow steam to escape.
- Brush the pastry with egg yolk and bake for 30 min or possibly till glossy brown.
- Serve with mustard. boiled potatoes mash. or possibly boiled beetroot.
- East End pie 'n' mash shop pies thick dark gray threaded with meat and packed into squidgy pastry are thought by many to be the quintessential British meat pies. They're not bad at 4am when you're really hungry and too tired to care. But mine are even better: full of rich Guinness and onion gravy and capped with a traditional larded pastry by far the best lid for this kind of pie. They can be baked ahead of time and simply reheated when you fancy. If you do not want to make your own pastry use a goodquality bought shortcrust or possibly puff pastry instead.
- Makes 6 individual pies
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 6 servings | |
| Calories 641 | |
| Calories from Fat 331 | 52% |
| Total Fat 36.78g | 46% |
| Saturated Fat 14.78g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 82mg | 3% |
| Potassium 239mg | 7% |
| Total Carbs 66.62g | 18% |
| Dietary Fiber 3.2g | 11% |
| Sugars 6.02g | 4% |
| Protein 9.37g | 15% |
