Breville VTP099, Manual

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50g of shortcrust pastry
50g of puff pastry (or alternatively use
shortcrust throughout)
400g of good quality lean braising steak
tablespoons of plain flour
Olive oil
50ml of beef stock
1½ cloves of garlic (chopped)
1 small onion (diced)
5 large mushrooms
salt and pepper
50ml of traditional ale
tsp of cornflour mixed with a little water
ingredients
steak, mushroom and ale pie
method
The steak filling can be prepared up to a
day before and used when you are ready to
eat it.
1. Heat the oven to 190ºC (gas mark 5).
. Coat the chopped steak with seasoning
and flour. Heat the olive oil in a large
pan and quickly brown the steak on a
high heat. Remove the meat from the
pan and set aside.
. Add a little more oil if needed and cook
the mushrooms and onions until lightly
browned. Then stir in the chopped
garlic.
4. Add the beef back to the pan and pour
in the ale.
5. Pour all the ingredients in to a large
cooking pot and pour in the stock,
6. Make a paste with the corn flour and a
little water and stir into the sauce.
. Add a couple of bay leaves and cover
with a lid. Place in the pre-heated oven
8. Let it cook for about ½ hours, stirring
occasionally.
9. Remove from the oven and allow to
cool slightly. This will cause the mixture
to thicken. If you think it is still too
liquid, add a little more cornflour and
water and then stir in with the cooking
pot on a low heat.
10. Add a suitable quantity of the mixture
to each pie base. Top with the puff
pastry and brush with beaten egg.
Serve with some creamy mashed
potato and some of the delicious ale
gravy.
A traditional favourite that the
whole family loves!
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