Classic steak and ale pie

Name: Classic steak and ale pie
Yield: 10
Ingredients: 1.0kg Chuck steak; 50.0g Knorr Professional Garlic Puree 750g; 40.0g Plain flour; 13.0g Knorr® Professional Beef Paste Bouillon 80L; 500.0ml Water cold; 50.0ml Sunflower oil; 300.0g Onion; 200.0g Button mushrooms; 5.0g Caster sugar; 40.0g Butter; 400.0ml Ale; 3.0g Fresh Thyme, chopped; 2.0g Bay Leaves; 450.0g Puff pastry; 50.0g Egg

The classic steak and ale pie is a British classic and a must for all pubs menus. Make sure you meet your guests expectations on taste and keep your kitchen profitable with this practical recipe.

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For the pie filling:

Chuck steak 1.0 kg
Knorr Professional Garlic Puree 750g 50.0 g

Knorr Professional Garlic Puree 750g

Order product Product Specification
Plain flour 40.0 g
Knorr® Professional Beef Paste Bouillon 80L 13.0 g
Knorr® Professional Beef Paste Bouillon 80L
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MUSGRAVES

HENDERSONS

M&P O'Sullivan

SYSCO

BWG Value Centre / Corrib Foods

Order product Product Specification
Water cold 500.0 ml
Sunflower oil 50.0 ml
Onion 300.0 g
Button mushrooms 200.0 g
Caster sugar 5.0 g
Butter 40.0 g
Ale 400.0 ml
Fresh Thyme, chopped 3.0 g
Bay Leaves 2.0 g

To assemble and cook:

Puff pastry 450.0 g
Egg 50.0 g

Pub Food

Beef

Main courses

The classic steak and ale pie is a British classic and a must for all pubs menus. Make sure you meet your guests expectations on taste and keep your kitchen profitable with this practical recipe.

...

Preparation

Advance preparation:
- Preheat oven to 190ºC.
- Prepare the individual pie dishes.
For the pie filling:
- Season the pieces of the steak with the KNORR Professional Garlic Paste then toss in the flour.
- Remove the steak from the flour shaking off any excess. Reserve excess flour for later in the cooking.
- Make up the KNORR Roast Beef Bouillon Paste by whisking into the water when it is boiling.
- Heat the oil and butter then brown the meat.
- Add the button onions and mushrooms.
- Once brown add the sugar and flour the cook for 1-2 min.
- Add in the KNORR Roast Beef Bouillon, ale, thyme and bay leaf.
- Bring to a simmer and cook until the meat is tender.
- Remove from the heat and allow to cool.
To assemble and cook:
- Roll out the pastry on a lightly floured surface and cut slightly larger than the individual pie dishes.
- Evenly load the dishes with the pie mix.
- Place the pastry lid on top and crimp the pastry into the side of the dish.
- Brush the puff pastry lids with the egg.
- Cook for 30-35 min. or until the core temperature has been met.
- Serve with creamed mash potatoes and seasonal greens.

Pub Food

Beef

Main courses

Thank you

Classic steak and ale pie

Ingredients