Saturday , September 25 2021

Walsingham & Woodforde Braised Beef Pie


 For the pie filling
1 onion, chopped
1 small celery stick, chopped
2tbsp of butter
2tbsp of plain flour
700g of Walsingham Hill House Farm beef shin, cut into chunks
1tbsp of Worcestershire Sauce
2 beef stock cubes
2 sprigs of thyme
100g of Candi’s Spiced Carrot Chutney
1 bottle of Norfolk Nog Ale from Woodforde’s

For the hot water pastry:
90ml of water
75g of butter
75g of lard
1/4tsp of salt
300g of plain flour
egg wash

Makes 4/5 small pies or one large one


For the pastry
First boil the water, butter, lard and salt until all the fats have melted. Then combine it with the flour in a mixer. Leave the pastry to cool but do not chill

For the filling
Heat oven to 160°C/140°C fan/gas 3. Using casserole dish with a lid, soften the onion and celery in the butter. Stir in the beef until well browned. Then stir in the flour until it has disappeared and add the Worcestershire Sauce. Crumble in stock cubes and add thyme. Pour over the ale, bring to a simmer, then cover and cook in the oven for 21/2 hrs. Remove the lid, add in the carrot chutney and cook for another 30 minutes – this should thicken the sauce nicely

To assemble
Flour a work surface and roll out two thirds of the pastry to 3-4 mm thickness. Line your pie tins with the pastry and roll out the remaining pastry for the lids – cut to the correct size. Once the beef mixture has cooled, fill the pie moulds and top with the pie lids. Keep a bit of the gravy back for serving. Crimp the edges with a fork, egg wash and make a small hole in the middle. Garnish as you wish although a little sprinkle of cracked black pepper is always a nice touch! Cook at 180°C for 30-40 minutes if making four small pies. For one large pie cook 45 minutes to an hour or until the pastry is golden and crisp. Serve with the pie along with some mash, gravy and greens


Recipe published in Feast, issue 23.

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