I have been watching a programme on Food TV Britain’s Best Chef, it has been fascinating watching amateur cooks trying out to cook the best Dish in Britain. One of the dishes I was intrigued by was a Yorkshire Beef and Pale Ale Pie.
This short crisp pastry doesn't brown up like puff pastry.
There is no egg wash.
Good for people allergic to eggs!
It is fabulous though, very simple.
This is how it looks.
The judges all commented on the pastry, so I thought I would make the pastry and fill it with something more summer like.
So I made a Mediterranean Style Stew
I had some tomatoes and peppers, getting close to their use by date so I used them
Basically a this stew is a Ratatouille with some beef, gently simmered away till the beef is tender and lovely flavours have developed.
The pastry for the pie is very simple, but not exactly healthy
I don’t imagine I would making it often..
We all need treats.
It contains lots of butter and also lard. This should make it very light and crisp.
But let's attack the Stew first
I actually used a Rosemary infused oil which gave extra fabulous flavour
But you could add some sprigs of fresh Rosemary
I also had some left over Rose wine in the fridge
Nice light wine flavour
2 tablespoons Rosemary Infused Avocado Oil
I large onion chopped
1 red freshly ground black pepper chopped
1 yellow freshly ground black pepper chopped
1 courgette chopped
5 tomatoes chopped
Sea salt and freshly ground black freshly ground black pepper
1 teaspoon sugar
2 tablespoon vege oil
300 gms thinly sliced beef chopped into squares
2 tablespoons flour
Sea salt and freshly ground black pepper
300 mls wine
Gently heat the Rosemary oil in a medium fry pan
Cook till just soft
Add rest of vegetables
Season with S & P
Cook till soft
Season with S & P and the sugar
Cook about 5 minutes
Place into a large pot
Toss the meat in seasoned flour
Then add vege oil to the fry pan
Heat till hot
Add meat and brown
You may need to do this in two batches
Don’t overcrowd the pan
Add to the vegetables in the pot
Add wine to fry pan to deglaze
Bring to boil and simmer for about 5 minutes
Add to pot
Taste and check seasoning,
then simmer the whole stew for about an hour very gently
Gently being the operative word.
Here's what happened while I was busy writing this copy.
I did save it though
Your Mediterranean Stew is ready
Now for the pastry
I made a mistake...when I made the first batch it was a disaster
I did it by hand and didn't add enough water
I thought it looked too dry and I didn't trust my instincts
Maybe it would be OK after it had sat resting in the fridge
This time I made it in the food processor
and added more water than the recipe states
Just do it slowly
Test the pastry by pushing with your fingers, it should suqash up nicely.
Not too much water or it will be tough
Voila I did it...see how nicely it rolls out
455 gms plain flour
125gms butter cubed
125gms lard cubed
pinch sea salt
60 mls or 2 tbs cold water (you may need more)
Put flour and salt in food processor
whiz for a couple of seconds to mix
Add butter and lard
Whiz till the mixture looks like breadcrumbs
Don't over work it
Add water a tablespoon at a time
It will start to get together but don't let it go to a ball stage
Push the mix between your fingers if it squashes together
Tip onto bench
Form into a ball
Wrap in Gladwrap and let rest in fridge for at least 20 mins
Meanwhile heat oven to 180C
Also grease your pie tins
This makes 6 pies
Cut off 2/3 dough
Roll out cut and use to line pie tins
Fill with cooled stew
Roll out the other third to make lids
Place a lid on each pie
Crimp the edges together
These pies will take about 25 minutes to cook
Treat your self it's worth it.