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For that beef
- small handful dried porcini mushrooms (about 10g) - not required but very tasty
- 2 tablespoons of vegetable oil
- 1kg braising steak (buy this in general piece and work yourself into large chunks)
- 2 large onion. roughly chopped
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For that pastry
- 650g plain flour, plus extra for dusting
- 250g lard or cold butter (or 1 / 2 of each), diced, plus extra for greasing
Butter is created when lactic-acidity producing bacteria are put into cream and churned to create an…
Method
Begin by braising the beef. If you’re while using porcini, cover them in boiling water for 25 mins, then squeeze out but keep your soaking water. Heat oven to 160C/140C fan/gas 3. Heat half the oil inside a large casserole dish, brown the meat very well in batches, then put aside. Add some onions and carrots towards the pan, adding a drizzle more oil, then prepare on the low heat for five mins until coloured. Add some drenched mushrooms, sizzle for 1 min more, then scatter within the sugar and flour, stirring before the flour turns brown. Tip the meat and then any juices into the pan and provide everything a great stir. Pour within the ale, stock and porcini soaking liquid, discarding the final couple of drops. Season stew, tuck within the herbs and produce something to a simmer. Cover having a lid and put within the oven for around 2 hrs, before the meat is actually tender.
As the stew is cooking, heat a drop more oil inside a fry pan and sizzle the bacon for several mins until crisp. Show up heat, add some mushrooms and prepare for 4 mins until golden. Remove in the heat and, once the stew is cooked, stir them through. Leave something to awesome completely – better yet, get this to as much as a couple of days ahead of time and it within the fridge because the cake will improve when the filling is fridge-cold when added. May also be frozen for approximately 3 several weeks and defrosted if needed.
Result in the pastry as much as a couple of days before you need to assemble the cake. Crumble the flour and lard, or butter, plus a generous pinch of ocean salt until completely combined, then equal to 200ml ice-cold water to create a soft dough. You can do this inside a mixer if you would like. Knead the pastry, then wrap in cling film and then leave to relax within the fridge not less than 1 hr. The pastry can be created as much as a couple of days ahead and stored within the fridge or frozen for approximately per month.
When you wish to help make the cake, heat oven to 220C/200C fan/gas 7 and put a set baking tray within the oven. Heavily grease a 24-28cm cake dish and mud well with flour. Cut another from the pastry and hang aside. Unveil the pastry to some thick-ant round which will easily line the cake dish by having an overhang, then line the tin. Add some beef towards the dish utilizing a slotted spoon so some gravy remains within the container, while you don’t want an excessive amount of sauce within the cake. You would like the filling to become slightly greater compared to rim from the dish. For those who have a little too much, place it aside.
Unveil the rest of the pastry to some thick round large enough to pay for the dish. Brush the perimeters from the pastry within the dish with egg yolk, then cover using the pastry lid. Trim the perimeters, crimp the pastry, then re-roll your trimmings to create a decoration, if you want – I usually decorate my pies with pastry leaves. Brush the very best heavily with egg. Create a couple of little slits within the center from the cake, put on the new baking tray, then bake for 40 mins until golden. Leave the cake to relax for ten mins when you warm up the gravy left within the container. Serve the cake while dining having a jug of gravy along with a big pile of something eco-friendly and leafy.
Recipe from Live Show magazine, Feb 2010
Amazing! Chose to make this in my husbands birthday. He loved it! Offered with mash, peas and gravy. The only real factor I would do differently the next time is make use of a lighter pastry recipe, or possibly precook the pastry just a little, as it didn't prepare completely through (although I'm still becoming accustomed to a brand new oven, so perhaps it was more the issue!). Certainly the very best filling I've ever found for any beef cake!!
lizleicester tenth Jun, 2013
This really is most likely a five star cake however i only made the attractive filling (that is certainly scrumptious). Did not have porcini and my bacon was unsmoked, although neither change appeared to spoil the end result.
lizleicester eighth Jun, 2013
I bet this can be a five star recipe however i did not perform the pastry. The beef filling is Scrumptious. I made use of beer in the Dorset Piddle Brewery so we drank beer in the Salopian Brewery once we enjoyed the beef and mushrooms with salad to really make it more summery!
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Questions (7)
jmurray2005 14th 12 ,, 2015
Hi, I am planning to help make the filling of the cake within the slow oven which now i am a new comer to using. Are you able to please recommend things i will have to adjust within the method according to utilizing a slow oven. Much appreciated.
goodfoodteam 18th 12 ,, 2015
This will give you 8 hrs around the low setting. For the best results lessen the liquid content by about 1 / 3, while you don’t obtain the same evaporation when cooking by doing this. To find the best flavour we still prefer to pre-fry as with step one (except the mushrooms will go in at this time too), even though you could just put all things in together cold and thicken the gravy in the finish of cooking.
harkstar1 27th November, 2014
Hi, I will make these as individual pies for a cocktail party. Will it be ok to ensure they are ahead of time (before cooking)? after which prepare later? If that's the case, what lengths ahead of time could I assemble the pies? Are they going to go saturated basically put together them without freezing or blind baking the pastry base? Thanks
dog_eared ninth February, 2014
I believe I'm missing something out of this recipe - It reads " Unveil the pastry to some thick-ant round which will easily line the cake dish by having an overhang, then line the tin." What tin?
goodfoodteam 13th February, 2014
Hello there, thank you for contacting. You'll need a 24-28cm cake dish with this recipe, as mentioned in step four from the method. We do hope you benefit from the cake!
Good luck, BBC Live Show team
mariabryce fourth February, 2014
I am considering creating a few these pies in my seniors grandfather. I do not live close to him and my mother is very extended using the care he needs and so i try to help in whatever way I'm able to. Can One freeze the filling and pastry together? So could I prepare the cake, allow it to awesome and freeze (does it reheat well?) or can one line a cake dish with pastry, blind bake and freeze, adding the cold filling towards the frozen cake base, top with pastry lid and freeze altogether to ensure that my mother can simply pop the entire cake in to the oven and prepare with no need to do the pastry assembling herself?
goodfoodteam 13th February, 2014
Hello there, interesting question. The very best factor to complete is freeze the cake put together but unbaked, then defrost fully and bake as directed within the recipe. Hope it really works out well as well as your Grandad enjoys the pies.
Good luck, BBC Live Show team
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