Well, not American exactly, but still very good. Yes, not only do I knit, I bake too. Although there's a fish on it, it's actually a steak and ale pie. Comfort food for the winter... yum!
Don't tell me that you think that it kind of looks like a bird's head. This is definitely not a turkey pie.
Maybe I ought to stick to knitting.
STEAK AND ALE PIE
From the kitchen of All Tangled Up
Serves 4
Prep 30mins (there's a whole lot of chopping)
Cooking 95mins
600g braising steak, cubed 2 tbsp flour
1tsp salt
½tsp pepper
1tsp dried thyme
500ml beer (I prefer Guiness)
250ml beef stock (I used the fresh tubs from the supermarket, but you can use boullion cubes)
1tbsp vegetable oil
2 large onions, chopped
2 large leeks, chopped
2 large carrots, chopped
3 fat garlic cloves, minced
bouquet garni
2tsps English mustard (you can use dijon if you prefer it milder)
450g puff pastry (buy the ready rolled because life is just too short)
beaten egg
Trim the steak and marinate in the ale overnight. Drain, reserving the ale, coat the meat with the flour, salt, pepper and thyme. (Don't use more flour or the gravy will get really gluey) . Heat the oil and brown the meat a few pieces a time, removing the cooked pieces to a bowl when they’re done. Put the onion, garlic, leeks carrots, and mustard in the same pan and cook untll the onion and carrots are soft.
If it looks dry, add a bit of water. When the mixture is cooked, tip it into the bowl with the meat. Return the empty pan to the hob, turn up the heat and pour in half he beer. Let it bubble, scraping all the bits stuck to the bottom of the pan. Pour everything into the bowl with the meat, and wipe the pan clean. Return it to the hob, pour in the contents of the bowl, add the stock, boutquet garni and all the remaining beer and simmer for 45 minutes. Preheat the oven to 190C. Roll out the pastry till it’s 50mm thick. Pour in the meat and liquid, add the pastry top and press down round the rim. If the pastry isn't touching the filling, you might need to set an egg cup in the middle to support the pastry.
Trim the edges. Decorate with pastry trimmings, brush with egg and bake for 40 minutes till golden brown. Serve with baked potatoes. (yes, you can serve with mash potatoes too, but baked is healthier!)
You can prepare the filling in advance, which is pretty handy if you've got to work... the best bit, even if you ate the whole pie, by yourself in one sitting, the hand-knitted socks would still fit.
One final point, don't eat the bouquet garni.
(This is to distract you from the sock dilemma ). Yes, it's true when you start running low on yarn, you do knit faster.
Continue reading for Pie Recipe (US measurements version) ..
STEAK AND ALE PIE - 'version American'
From the kitchen of All Tangled Up
Serves 4
Prep 30mins (there's a whole lot of chopping)
Cooking 95mins
1 lb 4 oz.stewing steak, cubed
2 tbsp flour
1tsp salt
½tsp pepper
1tsp dried thyme
16 oz beer (I prefer Guiness, but you can use any beer. Just a point to note, it works better with a heavy beer than a light one)
8 oz beef stock (I used the fresh tubs from the supermarket, but you can use boullion cubes)
1tbsp vegetable oil
2 large onions, chopped
2 large leeks, chopped
2 large carrots, chopped
3 fat garlic cloves, chopped
bouquet garni (this is a little herb posy. You can make one by tying together a sprig of thyme, a bay leaf, and a couple of stalks of parsley)
2tsps English mustard (you can use dijon or any other brand if you prefer it milder)
1 lb puff pastry (buy the ready rolled because life is just too short)
beaten egg
Trim the steak and marinate in the ale overnight. Drain, reserving the ale, coat the meat with the flour, salt, pepper and thyme. (Don't use more flour or the gravy will get really gluey) . Heat the oil and brown the meat a few pieces a time, removing the cooked pieces to a bowl when they’re done. Put the onion, garlic, leeks carrots, and mustard in the same pan and cook untll the onion and carrots are soft.
If it looks dry, add a bit of water (or beer). When the mixture is cooked, pour it into the bowl with the meat. Return the empty pan to the hob, turn up the heat and pour in half the beer. Let it bubble, scraping all the bits stuck to the bottom of the pan. Pour everything into the bowl with the meat, and wipe the pan clean. Return it to the hob, pour in the contents of the bowl, add the stock, bouquet garni and all the remaining beer and simmer for 45 minutes. Preheat the oven to 375F. Roll out the pastry till it’s ¼ inch thick.(This is easier to do, if you the pastry is at room temperature) Pour in the meat and liquid, add the pastry top and press down round the rim. If the pastry isn't touching the filling, you might need to set an egg cup in the middle to support the pastry.
Trim the edges. Decorate with pastry trimmings, brush with egg and bake for 40 minutes until golden brown. Serve with baked potatoes. (yes, you can serve with mash potatoes too, but baked is healthier!)
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Thank you, thank you, thank you. I'm printing out the recipe now. It is no surprise that you are a wonderful cook as knitting and baking share many commonalities - both are creative, express love, and bring comfort to the recipient. Wishing you the best. Claudia
Posted by: Claudia at December 20, 2005 08:21 PMWOW! that is a recipe that I will try for sure! It is -8 here today so something warming and comforting in the Swedish Winter is a must :)
I will tell my friends it is "Polly-Pie" recipe and impress them ! LOL "God Jul"
Oh my.........first I read about someone's yummy looking Yorkshire pudding and now Steak and Ale pie.....YUM!
Posted by: Kim at December 16, 2005 10:16 PMThanks for sharing your recipe. The fish does distract it being a beef pie. Is it a prank? ;)
Posted by: marjorie at December 16, 2005 05:31 AMThe one thing I love about winter is Comfort food. I love Steak & Ale Pie. Never made it. But I'm definitely going to try now! Thanks Polly!
Posted by: Ling at December 15, 2005 11:28 PMYikes!! I think you are turning into Martha Stewart ;-)
Posted by: Jacinta at December 14, 2005 11:18 PMWhat a fantastic pie, I've printed the recipe and have the ingredients down for my shopping list. As Jill says, is there no end to your talents? I'm reminded of a line from the film Yentl, "You bake apples too? How do you get them all the same size?" We mere mortals stand back in awe at the wonderful things you produce.
And your sock is beautiful, I hope you don't run out of yarn. I have 2 skeins of Purple Iris which looks similar to yours if they are of any use to you.
Posted by: Louise at December 14, 2005 11:15 PMOh that looks yummy. I can't wait to try this. My husband loves Steak and Ale pie. His mother (who hates me) refuses to give me her recipe for it. (She says she can't give it to me because it is a secret family recipe and that she will give it to his second wife. Nice, huh??) Anyway, your recipe looks Fab! so I am going to have to give it a go.
And hey, the sock dilemna, while of course a dilemna, is still beautiful.
Posted by: Kristy at December 14, 2005 09:51 PMIt looks sooooooo yummy.
I had steak & ale pie for the first time when I was England over the (American) Thanksgiving holiday. It was the best thing ever. When my boyfriend & I were out at dinner he had ordered it & I ordered fish & chips, but when our meals came he wanted my fish & chips. So we traded & I was glad we did, because the pie was soooooo good.
Thanks for the recipe!
Posted by: Caren at December 14, 2005 08:12 PMOkay not only does that sound absolutely delicious, it looks gorgeous as well. I am printing that recipe, my husband must make it for me.
Sounds fantastic, and very English! :-)
Posted by: Beth S. at December 14, 2005 07:06 PMMMMM that pie sound so good - I am going to have to try that soon!
Posted by: Colette at December 14, 2005 05:14 PMI showed your recipe and photo to my husband and (in addition to: Yum!) he thought you should have put a picture of a bottle of Guinness on the top instead of the fish. LOL
Posted by: Laura at December 14, 2005 05:08 PMYum Polly - thanks for posting this. Guess what we will be having for dinner later on this week?!
Posted by: Carol at December 14, 2005 04:46 PMOoh, man. That sounds *so* good. I've printed out your recipe, Polly, and we're going to try it. I'm salivating already! LOL
Posted by: Laura at December 14, 2005 03:27 PMI didn't think it was a bird's head at first. I thought it was a fish. :p
Posted by: Winter at December 14, 2005 03:20 PMyum - I love steak and ale pie. That might have to be on my list this week... Looks delicious.
Posted by: kerrie at December 14, 2005 09:23 AMI love the turkey head, and the pie looks yummy. Both by picture and by reciepe.
A pity for the sock yarn though. You didn't show what you have left, is it very bad, and do we have to lauch an alert for this yarn?
Looks LOVELY Polly.
And what is it with the faster knitting and running out of yarn. I have to go get more sock yarn too...
Posted by: stinkerbell at December 14, 2005 08:45 AMPolly, is there no end to your talents! Expert sock--maker, knitter extrordinaire, travel-writer/journalist, ace shawl-maker........and now we have a gourmet chef......I think the word polymath was invented for you....
Posted by: Jill at December 14, 2005 08:45 AMhmm, sounds yummy, perfect for the winter.
Posted by: eyeleen at December 14, 2005 04:00 AMI like the recipe but I just have a quick question. What exactly is braising steak? Is that like the meat cuts for beef stew or is it another cut of beef. I can translate the measurements into American measures.
And I think you need some more sock yarns!
Posted by: Mia at December 13, 2005 11:55 PMYummm. If only I had some steak, pastry, and ale. in the house....
Posted by: Colleen at December 13, 2005 11:13 PMYUM. Thanks for that recipe! That sounds perfect for a cold night.
Posted by: Jackie at December 13, 2005 11:02 PM