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Steak and Spitfire Pie Recipe
STEAK AND SPITFIRE PIE RECIPE
For the pastry:
750g plain flour
375g margarine or butter
2 eggs, beaten
pinch of salt
a little cold water
For the filling:
1.25kg diced stewing steak, preferably
21-day matured chuck or shin
250g quartered mushrooms, crimini or
portabella both work well
2 litres beef stock
pinch of freshly chopped oregano
pinch of freshly chopped basil
300ml of Spitfire Premium Kentish Ale
2 tbsp vegetable oil
salt and pepper to taste
1. Heat the oil in a saucepan, then
add the beef. Stir with a wooden
spoon, allowing the meat to brown
and the juices to ooze from the beef.
2. When all the juices have reduced,
cover the meat with the stock and
simmer gently for one hour.
3. Put the flour, margarine and salt into
a large bowl and rub together. Add
water and most of the beaten egg (keeping
a little to one side) and hand mix into a
4. Flour a kitchen board and roll out half
the pastry to a depth of about 3mm
and use it to line a 25cm pie dish.
5. When meat has been simmering for 1
hour, drain and save the stock. Stir
the flour into the beef and return to a low
heat for 5 minutes. Add the herbs, the
Spitfire Ale, the mushrooms and enough
stock to cover. Simmer on low for 20 mins.
6. Preheat the oven to 180°C (Gas
Mark 6). Place the filling in the pastry
lined dish, using cold water to moisten the
pastry edge before rolling out the other
half of the pastry to form the top of the pie.
Crimp the join and trim off excess pastry.
Brush the top with the remaining beaten
egg, and make three small slits to allow
steam to escape. Bake for 55 minutes, and
serve when the top is golden brown.