- 25 g unsalted butter
- 2 tbsp vegetable oil
- 900 g braising steak, cut in small cubes
- 3 lamb’s kidney, cut in small dice
- 3 tbsp plain flour
- 2 onions, finely sliced
- 2 garlic cloves, finely chopped
- 500 ml dark ale
- 2 tbsp Worcestershire sauce
- 200 g mushrooms, quarters
- 2 tsp brown sugar
- cayenne pepper
- 375 g puff pastry
- salt and whole ground black pepper
- 1 egg yolk, to glaze the pastry
Preheat the oven to 160 C, 315 F, gas
You will need a 107 litre pie dish and a large oven proof casserole.
- Heat the butter and oil in a frying pan. Toss the meat in the flour , season to taste and brown a few pieces at a time, then transfer to a casserole. Continue until all the meat is browned.
- Add onions and garlic to the pan and cook for 7 minutes until soft and lightly coloured, then add to the casserole.
- Add the ale, Worcestershire sauce, cayenne pepper, sugar and season well. Place a lid on top and cook in the oven for 2 hours until the meat is tender.
- Add the mushrooms, stir and pour into the pie dish, let to cool.
- Grease the rim of the pie dish. Roll out the pastry on lightly floured surface. Cut a 2.5 cm strip of pastry and press on the top rim of the pie dish. Brush the rim with water. Roll the remaining pastry to make a lid and place on top of the pie, pressing down the edges. Trim and knock up by using a flat-bladed knife and horizontally tapping the edge. Decorate the pie with pastry leaves. Mix the egg yolk with a little water and brush over the pastry.
- Place in the oven, 200 C, 400 F, gas 6 and cook for 25-30 minutes or until the pastry risen and golden brown.
p.s. if you are not using funnel, make small cuts with a scissor on the top of the pastry.