Mini Beef and Ale Pie Recipe
The Mini Beef and Ale Pie Recipe is a cherished British staple, perfect for any event. These petite pies combine the robust flavours of slow-cooked beef and ale with the delightful crunch of golden pastry, offering a taste of traditional British cuisine in a compact form. Ideal for both cosy family meals and sophisticated gatherings, these pies cater to various occasions and preferences.
Ingredients
- 500 g beef chuck, diced
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 2 carrots, diced
- 200 ml ale
- 200 ml beef stock
- 1 tbsp tomato puree
- 1 tbsp plain flour
- 2 tsp Worcestershire sauce
- 1 tsp thyme leaves
- Salt and pepper, to taste
- 500 g shortcrust pastry
- 1 egg, beaten (for glazing)
- olive oil
Instructions
- Pre heat the oven to 200°C (180°C fan) or Gas Mark 6.
- In a large pan, heat a splash of olive oil over medium heat.
- Add the onion, garlic, carrots, and celery. Cook until they start to soften.
- Toss the beef with flour, salt, and pepper.
- Increase the heat, add the beef to the pan, and cook until browned on all sides.
- Stir n the tomato puree and cook for another minute.
- Pour in the ale, scraping up any bits from the bottom of the pan.
- Add the beef stock, Worcestershire sauce, and thyme. Stir well.
- Reduce the heat, cover the pan, and let it simmer for 1 hour or until the beef is tender and the sauce has thickened. Stir occasionally.
- Once done, let the filling cool slightly.
Assembly and Baking
- Roll out the shortcrust pastry on a floured surface.
- Cut out circles to line the bases of individual pie tins and larger circles for the lids.
- Line the tins with the pastry, fill each with the beef mixture, and cover with the pastry lids. Press the edges to seal.
- Make a small cut in the centre of each pie to allow steam to escape.
- Brush the tops with beaten egg for a golden finish.
- Brush the tops with beaten egg for a golden finish.
Serving
- Serve hot, ideally with mashed potatoes and seasonal greens for a complete meal.
Notes
Tips
Select cuts such as chuck or brisket, which become tender and flavourful when slow-cooked. For the ale, opt for a dark stout or a traditional English bitter to add depth to the filling. Ensure your shortcrust pastry is of good quality for the best results. The remaining ingredients, like onions, carrots, garlic, and tomato purée, enhance the richness of the beef and ale mixture. Having these ingredients on hand ensures you can effortlessly create the mini beef and ale pies. Proper selection of beef and ale will significantly influence the dish’s overall flavour, so choose wisely. The egg wash gives the pies a beautiful golden finish, making them visually appealing and delicious.