Ingredients (10 portions)PreparationAdvance Preparation
Pre heat oven to 190ºC / 375ºF / Gas 5. Prepare adequate pie dishes.
Method
1. Season the pieces of the steak with the garlic herb paste then toss in the flour, remove from the flour shaking off any excess. Reserve excess flour for later in the cooking.
2. Make up the bouillon as per manufacturers instructions using 25g of paste per 1lt of Boiling water.
3. Place the oil and spread in a saucepan, bring to a medium heat, brown the meat, onions and mushrooms, add the sugar and flour, cook out for a minute or two add the ale and stock, bring to the simmer, add the bay leaf cover and cook until the meat is thoroughly cooked and tender.
4. Roll out the pastry on a lightly floured surface until they are 1" larger than the pie dishes. Cut of a thin strip from around the edge, brush it with a little beaten egg and press it on to the rim of the dishes. Brush it with more egg, cut a small cross in the pie lids and place on top of the pastry rims, press the edges well to seal. Trim away any excess pastry and crimp with a fork to ensure a good seal. Chill for 20 minutes before cooking for 30 - 35 minutes or until pastry is crisp and golden.
5. Serve the pies centre of plate with a side of cream mash and steamed seasonal greens.
Handy hint
Instead of using the ale and bouillon either KNORR Classic Demi Glace or KNORR Dehydrated Demi Glace could be used.
Nutrition
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
CCPs
Always wash your hands after handling raw protein or root vegetables
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test
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