- Mini Steak & Ale Pies.jpg (28.94 KiB) Viewed 495 times
Takes: 1 hour 50 minutes - 2 hours 5 minutes (plus cooling time)
Serves: 24 (makes)
No nutritional information available.
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 400g stewing steak, cut into approximately 1½ cm pieces
- 1 tbsp flour
- 2 sprigs fresh thyme
- 175ml dark ale
- 125ml beef stock, made from 1 stock cube
- 1 tbsp Worcestershire sauce
- Butter, for greasing
- 2 x 320g packet ready-rolled shortcrust pastry, defrosted if frozen
- 1 egg, beaten, for brushing
Method
1. Heat half the oil in a lidded saucepan set over a medium heat. Cook the onion and garlic for 5 minutes, stirring often, until soft. Remove with a slotted spoon and set aside. Toss the steak in the flour, add to the pan along with the remaining oil, increase the heat to medium and brown all over.
2. Return the onion and garlic to the pan. Add the thyme, ale, stock and Worcestershire sauce. Stir to combine. Bring to the boil, then reduce the heat and simmer, covered, for about 1 - 1¼ hours until the meat is tender. Remove and discard the thyme sprigs. Transfer to a bowl and cool completely. Preheat the oven to 200°C/180°C Fan/Gas Mark 6.
3. Grease a 24 hole mini muffin tin* with the butter. Use a round cutter to stamp out 24 rounds from the pastry large enough to line the base and sides of the holes. Re-roll the trimmings if necessary. Ease these into the hole.
4. Fill each pastry cup with the beef filling, then use a slightly smaller cutter to stamp out 24 rounds for the tops. Seal the pastry edges together by lightly pressing down with a fork, or use the blunt edge of a knife. Use a skewer to make a hole in the middle of each. Brush with the beaten egg. Bake for 15 - 20 minutes until golden. Serve with wholegrain mustard, if liked.
* Alternatively you can use a standard 2 x 12 hole muffin tin. These holes will be slightly bigger than the mini muffin tin so you will not make as many as 24 pies. Add an additional 5 minutes to the cooking time if using the standard tins.
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