date: 2020-09-16T00:15:24.726Z image: https://img-global.cpcdn.com/recipes/9cd9ee066705f17d/751x532cq70/sigs-steak-ale-and-mustard-pie-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/9cd9ee066705f17d/751x532cq70/sigs-steak-ale-and-mustard-pie-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/9cd9ee066705f17d/751x532cq70/sigs-steak-ale-and-mustard-pie-recipe-main-photo.jpg author: Dale Casey ratingvalue: 4.5 reviewcount: 39636 recipeingredient: - "700 gr best stewing steak cubed" - "250 gr red onions chopped" - "500 ml very dark ale or stout" - "3 knorr type beef stock cubes or 12 oxo type cubes to taste" - "6 cloves smoked garlic crushed" - "1 tablespoon French mustard" - "1/2 teaspoon creamed horseradish" - "1/4 teaspoon smoked paprika" - "1/4 teaspoon crushed black pepper" - "to taste Salt optional" - "1 teaspoon cornflour mixed with a little cold milk or water" - "350 gr shortcrust pastry" - "350 gr puffpastry or 700 gr shortcrust in total" - "1 whisked egg" - " for shortcrust pastry" - "250 gr plain flour" - "Pinch salt" - "115 gr butter cold cubed" - "6 tablespoons cold water" recipeinstructions: - "Chop the meat into inch big cubes. Heat pan, sear the meat, add the onion." - "Either add into a slow cooker or cook over a long time on low temperature on stove top, add a little of the ale in pot on stove. This may foam up but will settle quickly. For cooking in slow cooker add a little of the ale into pan to get all the searing flavour of the bottom of pan then add this into the slow cooker with the meat. Either way add the rest of the ale and all the other ingredients except the salt and pastry. Only add the salt towards the very end for taste if needed." - "When the meat is almost falling apart turn of the slow cooker or the pot on the stove. Pour all the sauce into a small sauce pan, boil until reduced by half. Mix cornflour with about 3-4 level teaspoons of cold milk or water as desired add to the sauce to make a thick gravy. Add to the meat, let it cool down, or pastry might get soggy." - "You can make your own pastry or use shop bought pastry either is fine. Line the bottom of your pie dish with rolled out shortcut pastry, then egg wash the edges before you top with puff pastry or just shortcrust pastry" - "Crimp the pastry over and egg wash the pastry. Bake pie in preheated oven at 180 for about 25 to 30 minutes or until crispy golden brown. Enjoy" - "For the shortcrust pastry as it is easiest put the flour into a big bowl. Use your fingertips to rub the butter into the flour until you have a mixture that looks like breadcrumbs, there should be no lumps of butter left in the mix. Make sure it does not become to greasy." - "Add water just a little at a time to start binding the dough together. Then wrap the dough in kitchen wrap / cling film and put it into the fridge for about 20 minutes. Then roll out onto a lightly floured board as needed." categories: - Recipe tags: - sigs - steak - ale katakunci: sigs steak ale nutrition: 224 calories recipecuisine: American preptime: "PT14M" cooktime: "PT32M" recipeyield: "3" recipecategory: Dessert ---  Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, sig's steak, ale and mustard pie. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious. Pie fillings need to be cold before putting the pastry on top otherwise it can get steamy and make the pastry melt or go soggy. Tender pieces of steak are cooked with vegetables and English ale, then wrapped in a flaky buttery crust. Being British means loving a good savory meat pie, and nothing is better than this British Steak and Ale Pie. Best served with real British chips and peas. Sig's Steak, Ale and Mustard Pie is one of the most popular of current trending meals on earth. It's easy, it's quick, it tastes yummy. It's appreciated by millions every day. They're fine and they look wonderful. Sig's Steak, Ale and Mustard Pie is something that I've loved my whole life. To begin with this particular recipe, we have to prepare a few components. You can cook sig's steak, ale and mustard pie using 19 ingredients and 7 steps. Here is how you cook that. ##### The ingredients needed to make Sig's Steak, Ale and Mustard Pie: 1. Prepare 700 gr best stewing steak, cubed 1. Get 250 gr red onions, chopped 1. Prepare 500 ml very dark ale or stout 1. Get 3 knorr type beef stock cubes or 1-2 oxo type cubes, to taste 1. Prepare 6 cloves smoked garlic, crushed 1. Take 1 tablespoon French mustard 1. Prepare 1/2 teaspoon creamed horseradish 1. Get 1/4 teaspoon smoked paprika 1. Prepare 1/4 teaspoon crushed black pepper 1. Prepare to taste Salt, optional 1. Make ready 1 teaspoon cornflour mixed with a little cold milk or water 1. Prepare 350 gr shortcrust pastry 1. Prepare 350 gr puffpastry (or 700 gr shortcrust in total) 1. Make ready 1 whisked egg 1. Take for shortcrust pastry 1. Prepare 250 gr plain flour 1. Make ready Pinch salt 1. Get 115 gr butter/ cold cubed 1. Make ready 6 tablespoons cold water Tender pieces of steak are cooked with vegetables and English ale, then wrapped in a flaky buttery crust. Discover the secret ingredients that take the humble steak and ale pie to new levels. Pour in the ale and stock, and nestle in the thyme stalks and bay. To make the pastry, mix the flour, mustard powder, lard and butter with a generous pinch of sea salt until completely combined, then gradually. ##### Instructions to make Sig's Steak, Ale and Mustard Pie: 1. Chop the meat into inch big cubes. Heat pan, sear the meat, add the onion. 1. Either add into a slow cooker or cook over a long time on low temperature on stove top, add a little of the ale in pot on stove. This may foam up but will settle quickly. For cooking in slow cooker add a little of the ale into pan to get all the searing flavour of the bottom of pan then add this into the slow cooker with the meat. Either way add the rest of the ale and all the other ingredients except the salt and pastry. Only add the salt towards the very end for taste if needed. 1. When the meat is almost falling apart turn of the slow cooker or the pot on the stove. Pour all the sauce into a small sauce pan, boil until reduced by half. Mix cornflour with about 3-4 level teaspoons of cold milk or water as desired add to the sauce to make a thick gravy. Add to the meat, let it cool down, or pastry might get soggy. 1. You can make your own pastry or use shop bought pastry either is fine. Line the bottom of your pie dish with rolled out shortcut pastry, then egg wash the edges before you top with puff pastry or just shortcrust pastry 1. Crimp the pastry over and egg wash the pastry. Bake pie in preheated oven at 180 for about 25 to 30 minutes or until crispy golden brown. Enjoy 1. For the shortcrust pastry as it is easiest put the flour into a big bowl. Use your fingertips to rub the butter into the flour until you have a mixture that looks like breadcrumbs, there should be no lumps of butter left in the mix. Make sure it does not become to greasy. 1. Add water just a little at a time to start binding the dough together. Then wrap the dough in kitchen wrap / cling film and put it into the fridge for about 20 minutes. Then roll out onto a lightly floured board as needed. Pour in the ale and stock, and nestle in the thyme stalks and bay. To make the pastry, mix the flour, mustard powder, lard and butter with a generous pinch of sea salt until completely combined, then gradually. Hawksmoor recipe steak and ale pie. Ale is obviously non-negotiable Put the flour, baking powder and mustard powder in a bowl with ½ tsp salt. Stir in the fat, and then Steak and ale pie: is it enough to tempt you off the detox wagon, or do you agree with my mum and. So that's going to wrap it up with this special food sig's steak, ale and mustard pie recipe. Thank you very much for your time. I'm confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!