Steak and Ale Pie

For the first time, I made a pie for pi day. Not just any pie, but steak and ale pie! My daughter, now in London, says we are more British than the British themselves who probably are letting pi day pass by. 

Hubby had the important task of making out the pi signature. I wanted the Roman font for pi but was too late with my instruction. Uncharacteristically fast, he had made out the 'pi' sign in Helvetica font!

Overall, the crust is a little on the low-fat side. The ratio of flour to butter was 2.5 but perhaps it will be nicer having it at 2. I love my pie boozy. Next time, I will have double the alcohol and do away with the stock perhaps.

Anyway, 2.5 or 2, the pie was demolished by both of us in one go. Afterall, we are quite easy going people as long as pie is concerned.

Pie filling Ingredients:

1 small onion, chopped

1 chuck beef, small cubes and blanched

4 sticks of celery, chopped

3 carrots, cubed

1 bay leaf

2 tablespoons of flour

1 can of ale

1 small packet of beef stock

1 handful of frozen peas

Prepare the Pie filling:

Heat 2 tablespoons of oil.

Saute onion until it turns soft.

Sear beef.

Add celery, carrot, bay leaf, flour.

Toss to coat.

Add ale, stock and braise until beef is tender and liquid is greatly reduced to gravy, about 2-3 hrs.

Add peas. Season to taste.

Grease a baking dish.

Transfer steak filling to the dish.

Reserve.

Pie Crust ingredients:

325g plain flour

125g butter (slightly more if you like flakier pastry, around 150g)

Pinch of salt

1 egg yoke

100g cold milk

Method:

Cube 125g of unsalted butter.

Prepare 325g of flour. Add a pinch of sea salt.

Toss butter in the flour mixture.

Transfer the flour mix into a food processor.

Process until flour-butter resembles big pebbles.

Drizzle about 100g of cold milk while processing.

Stop when the flour mixture comes together.

Transfer to a baking sheet.

Flatten with a rolling pin.

Chill the dough pastry until it is ready to use.

Assembly of pie:

When steak filling is ready and in the greased dish, cover the filling with the rolled out dough.

Trim edges.

Brush with egg yoke.

Make the Pi sign with a tooth pick. This helps vent the steam as well.

Preheat the oven to 180C.

Bake at 180C for 50 minutes.

Serve hot with gravy if any.