Скачать или смотреть Steak and Ale Pie | The Best Hot Water Crust Pastry Recipe

Steak, Ale, and Mushroom pie with hot water crust pastry. Genuinely the best pie I’ve ever had.
Made with brisket and beef bones, plenty of vegetables, stock and Adnams Broadside which is by far my favourite beer to cook with.
I also really wanted a robust pastry which is why hot water crust was ideal. It’s the stuff pork or game pies are made with and it’s incredibly easy if not revolting to watch. It’s basically fat melted in water and mixed with flour, you can use almost any fat, a lot of people use lard, butter or a mixture of both but but beef suet is a much more delicious and is much lighter in the end.
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INGREDIENTS
For the filling:
1kg of beef, I used brisket and been bones for added flavour
3 sticks celery
2 carrots
1 large onion
500g mushrooms
Half a garlic bulb
A few sprigs of thyme and rosemary
1 tbsp tomato puree
1 tbsp Worcester sauce
Beef stock to cover (I used 2 knorr beef stock pots)
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For the pastry:
600g all purpose flour
200g beef suet of fat of your choosing
240ml water
Splash of milk
Salt
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Method:
The video shows the method for the filling, I salted my beef and let it sit in the fridge for a few hours. The pasty is simply, melt your fat in the water and milk, once melted and looking just horrible, add it to your flour and salt and mix with a spoon or spatula then when it’s coming together pour it onto a bench and sort of push it together for about a minute until it forms a pastry. Trust the process and be careful, it’ll still be warm. Wrap in clingfilm and let it cool in the fridge until you need it.
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