STEAK PIE | use STOUT not ALE | John Quilter | #STEAK #PIE #STOUT #ALE #John #Quilter | Smiths Bakery | baking a steak pie

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October 11, 2020
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October 11, 2020

STEAK PIE | use STOUT not ALE | John Quilter  Steak pies are tasty snack for all the carnivores and a great appetizer for parties and potlucks. Make a whole pie for the entire family or make individual pies, just for one!

#STEAK #PIE #STOUT #ALE #John #Quilter | baking a steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

These meat pies are easy and fun to make, and create a great activity for the whole family. Using hearty ingredients such as potatoes, carrots, peas, and savory ground/minced beef to make amazing meat pies that your family and friends will love. Using a few everyday ingredients, you can create delicious meat pies for your next gathering or potluck event. baking a steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

STEAK PIE | use STOUT not ALE | John Quilter


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Steak & Ale pie is amazing and this video shows you how to make a steak and ale pie. This steak and ale pie recipe is gonna blow your minds because it has the very special Goose Island Bourbon County Imperial Stout in it. RECIPE INFO BELOW

Thanks guys, lots of love JQ

Links to the videos:

ULTIMATE Steak & Ale Pie
Served with Goose Island Imperial Stout

Ingredients
For the pastry
450g flour
salt & pepper
50ml milk
50ml warm water
150g chopped lard
1 yolk, beaten

For the filling
600g skirt steak, cut into big chunks
150g thick sliced button mushroom
1 grated onion
1 celery stick
1 lrg carrot
1 bay leaf
50g flour
Rosemary
100ml beef stock
150ml Goose Island Ale
50ml Worcestershire sauce
salt & pepper

Method
1. To make the pastry, sift the flour into a bowl and season well
2. Warm the milk, water and lard until the lard has melted. Bring just to the boil and pour onto the flour mix, stir well, then turn onto a floured surface and knead for 3-4 mins
3. Roll the dough out (if it’s a bit difficult to do, press into the tin) then press into 4 pork pie tins. Save enough pastry for a lid. Blind bake for 15 min with baking beans then remove and bake for a further 5 without.
4. For the filling, first fry the beef to brown, then remove from the pan
5. Gently fry the mushrooms off with no oil or fat. Then the onion, celery and carrot, add the rest of the ingredients cook for 2 hours, cool.
6. Spoon into the cases, put on lids. Brush with egg and cook for 25 minutes at 200°c until crisp and golden

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#ClassicPies #JohnQuilter

I’m a British chef, entrepreneur and make films about food on YouTube. I used to run restaurants and even had my own. On this channel you’ll learn restaurant food from the best chefs from around the world.  And Ill show you how to recreate it for yourself at home

Increase the peace.

JQ

STEAK PIE | use STOUT not ALE | John Quilter

John Quilter

STEAK PIE | use STOUT not ALE | John Quilter

Ingredients

Crust

  • 1 1/4 cup all-purpose flour

  • 1/4 tsp. salt

  • 1/3 cup shortening or butter

  • 4 tbsp. cold water

Filling

  • 1 cup chopped potato

  • 1/2 cup chopped onion

  • 3 tbs. margarine or butter

  • 1/3 cup all-purpose flour

  • 1/2 tsp dried thyme or sage, crushed

  • 1 1/4 cup beef broth

  • 1 1/2 cup chopped carrots and peas

  • 2 cups ground beef

STEAK PIE | use STOUT not ALE | John Quilter

Part1

Making the Dough for the Crust

  1. Image titled Make Meat Pies Step 1
    1
    Make the pie crust. Mix flour and salt into a large mixing bowl. Stir 1 1/4 cups flour and 1/4 tsp salt together in a large mixing bowl.
  2. Image titled Make Meat Pies Step 2
    2
    Cut the butter or shortening into the flour. There are many different methods of cutting the butter into the flour, but all are equally effective with the right amount of elbow grease. Keep the butter at a cool temperature and begin by cutting large chunks. Keep cutting your chunks down until the butter is mixed in thoroughly. Aim to get small and uniform pea-sized chunks.

    • Use a food processor. The easiest way to cut the butter is to use a food processor, pulsing the flour mixture for a minute or two, until the butter is chopped up to the appropriate size.
    • Use a pastry cutter for butter or shortening. A pastry cutter is a great way of chopping up the butter in a good uniform mixture, quickly and without much effort. Roll the pastry cutter through the flour mixture, clearing out the butter from behind the tines after you make each pass around the bowl, if necessary. It shouldn’t take more than a few minutes.
    • Use a fork or two knives. If you don’t have a pastry cutter or a food processor, don’t worry. You can cut up the butter with the flat side of a table fork, or use two knives to slice the butter in opposite directions, or even just use the end of a metal spatula.
    • Just use your fingers with shortening. Shortening won’t be greatly affected by the heat from your hands or from the room temperature, making it easy to crumble using your fingers.

    baking a steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,
    STEAK PIE | use STOUT not ALE | John Quilter

  3. Image titled Make Meat Pies Step 3
    3
    Mix cold water into the flour mixture. Pouring cold water one tablespoon at a time into your flour will help you integrate the water gently, allowing the dough to form loosely. The mixture should just barely come together and form a loose ball, and shouldn’t be damp or wet looking.

    • Be very gentle. The key to a flaky crust is to make sure you don’t overwork the dough. If you overwork the dough, the crust will become tough and difficult to handle.
    • Your mixture will form soft lumps. These lumps should be moist enough that they will hold together if you gently press them between your fingers.
  4. Image titled Make Meat Pies Step 4
    4
    Use your hands to form the dough into a ball. Very gently, pull the flour into a ball and then split the ball into two equal portions. The recipe should make two portions, one will be the bottom of your pie, and the other will be the top cover.

    • It’s usually a good idea to chill the dough in the refrigerator until you’re ready to roll it out and bake with it. If you’ve already got the oven pre-heated and you’re anxious to get started, putting it in the freezer can be a good way to get the temperature down quickly.
    • If you want to save the dough for a longer period of time, freeze it in a self-sealing freezer bag. When you’re ready to use it, let it defrost in the fridge overnight and roll it out normally.

    baking a steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

  5. Image titled Make Meat Pies Step 5
    5
    Roll the crust. On a lightly floured surface, flatten the dough with your hands and roll from the center to the edges with a rolling pin dusted with flour. Aim to form a circle about 12 inches in diameter.
Part2

Making the Filling

  1. Image titled Make Meat Pies Step 6
    1
    Cook your meat. In a large skillet over medium heat, add 2 cups ground beef and 1/2 cup chopped onions. Season with thyme, cloves, chopped garlic (if desired) and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned.[1]

    • If you’d like a more flavourful pie, you can also use a dash of cinnamon and nutmeg as seasoning.
  2. Image titled Make Meat Pies Step 7
    2
    Discard the grease or fat. Once your meat is cooked through, use a wooden spoon or spatula to push your meat to one side of the pan and tilt the pan away, letting the grease pool on the other side. Spoon it grease out, or carefully tilt your pan over a grease safe container to dispose of it. Place your cooled grease into a sealed non-recyclable container and discard it into your regular trash can.[2]

    • Do not dump grease into the kitchen sink or toilet bowl or even use hot water to wash it down the drain. This allows grease to get into the sewage system or harden in your pipes.
    • Be careful whenever handling hot grease.

     

    baking a steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

 

  1. Image titled Make Meat Pies Step 8
    3
    Add the vegetables and beef broth. Chop 1 potato into small pieces and add it to the skillet with 1 1/4 cup beef broth to start. Pour in 1 1/2 cup carrots and peas. The beef broth will keep your filling moist once the grease has been drained out.

    • You can peel your potato if desired.
    • If you want something different, try using a sweet potato instead.
    • You can also add more or less beef broth as needed, but don’t let your filling get too soupy.
  2. Image titled Make Meat Pies Step 9
    4
    Thicken your pie filling (optional). You may need to thicken your filling if it gets too runny. This can be done in a number of ways. Here are some things to consider:[3]

    • Mix two tsp. of flour with 1/4 cup cold water or 1 tbsp. cornstarch with 1/4 cup cold water before stirring it into your mixture
    • Thicken with flour. For each cup of filling, use about 2 tbsp. of flour. Add the flour in increments of 1 tbsp. Add the flour slowly and stir in each addition. This will help prevent lumps from forming in your filling. Cook and stir for 1 additional minute until your sauce is thickened and bubbly.
    • Thicken with cornstarch. For each cup of sauce, use 1 tbsp. of cornstarch. Add the cornstarch in increments of 1 tbsp. and stir until thickened and bubbly. Add 2 minutes to your cooking time for cornstarch.

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Part3

Making a Whole Meat Pie

  1. Image titled Make Meat Pies Step 10
    1
    Preheat the oven to 350 degrees F.
  2. Image titled Make Meat Pies Step 11
    2
    Assemble a whole pie. Roll your pie crust around the rolling pin. Start from one edge and carefully wrap your crust around the pin. Transfer your crust to your pie dish by carefully unrolling it from your pin and laying it down into the dish.

    • Avoid stretching the pastry.
  3. Image titled Make Meat Pies Step 12
    3
    Trim the crust. Trim to about 1/2 inch beyond the edge of the pie plate and fold the extra pastry under to create a thicker crust on the rim.
  4. Image titled Make Meat Pies Step 13
    4
    Fill your pie. To assemble your pie, slowly pour the filling into the pastry-lined pie dish. Level it off and don’t overfill your dish.
  5. Image titled Make Meat Pies Step 14
    5
    Cover your pie. Roll out an additional circle of dough or pastry and carefully place it over your pie. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess using a sharp knife.
  6. Image titled Make Meat Pies Step 15
    6
    Make a few slits in the top. Use a sharp knife to cut some vents into the top crust to allow the steam to escape when cooking.

    • Brush the top of your crust with egg or melted butter. This will help keep the crust moist and prevent cracking.
  7. Image titled Make Meat Pies Step 16
    7
    Bake your whole pie. Place your pie onto an oven rack in the center of your oven and cook for about 45 minutes or until the top of the pie is golden brown.[4]

    • When your pie comes out of the oven, it will be hot! Make sure to let it cool on the countertop before serving.

STEAK PIE | use STOUT not ALE | John Quilter

Part4

Making Individual Meat Pies

  1. Image titled Make Meat Pies Step 17
    1
    Cut your dough. Roll out your dough and cut it into 6 even pieces, about 5 ounces each.[5] Roll the pieces into 6 individual balls

    • Dust your workstation with flour to prevent dough from sticking.
  2. Image titled Make Meat Pies Step 18

    STEAK PIE | use STOUT not ALE | John Quilter

    2
    Roll out your dough. Roll your pieces into about 8-inch flat circles. If your dough is very warm, it may be difficult to handle, cool it in the refrigerator for about 5-10 minutes if necessary.
  3. Image titled Make Meat Pies Step 19
    3
    Fill your individual pies. Evenly divide your filling into about 3/4 cup per individual pie and scoop it onto half of each dough circle. Carefully fold the dough over to cover the filling and use your fingers or a fork to press the edges together.
  4. Image titled Make Meat Pies Step 20
    4
    Slice slits into the tops of each pocket. Use a sharp knife to cut a few slits into the top of your pies. This allows steam to escape when baking and helps to prevent the pie from cracking or bursting in the oven.

    • Brush the top of your pockets with egg or melted butter to keep the top moist.
  5. Image titled Make Meat Pies Step 21
    5
    Bake your pies. Bake your pies on a lightly oiled or non-stick baking sheet in the oven for about 45 minutes to 1 hour or until the crust is golden brown and flakey.

    • Enjoy with a side of ketchup.
Part5

Trying Creative Variations

  1. Image titled Make Meat Pies Step 22
    1
    Try different types of meat. Use ground pork, chicken, turkey, or any meat you prefer. You can also mix meats for a more creative pie. Try cooking bacon and mixing it into your ground meat. Buy your favorite Italian sausage and cut it out of the casting to mix into your pie filling. You can try lamb, veal, or even tuna flakes.

    • Make sure your meat is fully cooked before adding it to your filling.
  2. Image titled Make Meat Pies Step 23
    2
    Make mincemeat sweet pie. If you are looking for a sweet and savory pie, try adding some additional ingredients to your filling recipe. Add:[6]

    • 8 ounces of raisins.
    • 4 ounces of dried figs (chopped).
    • 2 ounces dried cherries (chopped)
    • 2 apples, peeled, cored, and chopped.
    • 1 lemon zested and juiced.
    • 1 orange zested and juiced.
    • 1/2 teaspoon freshly grated nutmeg
    • 1/4 teaspoon freshly ground allspice
    • 1/4 teaspoon freshly ground clove
    • 6 ounces dark brown sugar

     

    baking a steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

 

  1. Image titled Make Meat Pies Step 24
    3
    Make a spicy meat pie. Bring some heat to your meat pie with the addition of a few ingredients and seasonings. Try mincing 1 jalapeño  chili and 2 garlic cloves for your filling. Add 4 tsp of curry powder, 1/2 tsp turmeric and 1/8 tsp. cayenne pepper. Use these seasonings when cooking your ground beef to create a delicious spicy meat pie.
  2. Image titled Make Meat Pies Step 25
    4
    Get creative. Use your favorite ingredients and flavors to influence your own version of a meat pie. For a Mexican influenced meat pie, add refried beans and cheddar cheese to your filling. If you are looking for a vegetarian meat pie, substitute 1/2 cup (90 g) brown lentils for ground meat. You can also try adding artichoke hearts. Get as creative as you’d like!
  3. Image titled Make Meat Pies Final
    5
    Finished.

baking a steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

 

source

29 Comments

  1. T Mox says:

    Yeah as someone who is violently allergic to chocolate I’ll be using brown ale thanks.

  2. HOUND says:

    Awsome pie !! In some videos I think you are acting like a copy of Jamie Oliver…

  3. nir raviv says:

    Hi I have a question if I don’t want to use lard what can I use instead?

  4. Jasmine S says:

    I just made these and it might be the best thing I’ve ever made. EVER. Thank you so much for sharing this with us!!

  5. Viggo Stokholm says:

    Looks good.

  6. vitol lock says:

    anyone have an idea of what that pie mold would be called or where to find i can only find mini pie shaped ones with my limited culinary vocabulary but would appreciate a point in the right direction

  7. aaron harris says:

    Those pies look amazing, my kind of food. I could make some during this staycation period! Where did you buy the pie tins and what name ti search for?

  8. I Am Finding Riley says:

    If you do not have access to lard. How much of a difference is it, using unsalted butter?

  9. Richard S says:

    Glad some people had good results. Looked like a delicious recipe but I don't know about the pastry quantities. Should it be 50g lard? With the flour I used in Canada came out poorly. Kept adding more flour but never did get a dough that seemed like it world work. Disappointing. Gave up.

  10. Nigel Hedley says:

    … pretentious twaddle aimed at soggy millenials …
    … why fry beef in oil when you are using lard in the pastry … beef should be fried in beef dripping
    … and why make a British steak pie with American porter … what's wrong with Fullers porter

  11. J S says:

    Don't grate if you're pressed for time use an immersion blender, you'll thank me. Unless you're a perfectionist.

  12. Peter and Dorothy Bowles says:

    to small Would need two

  13. Desiree Reyes says:

    What can I use if there is no goose ale available

  14. WalkOnBye says:

    The two women have no taste. I could taste it from here!

  15. WalkOnBye says:

    You know what I would add? A little bit of liquorice, yes I know, but the thought came to me while watching this.

  16. ALOXIS TURNER says:

    Most annoying geezer on you tube cooking. Cut the crap, anybody would think you’re on stage! What!!!!! Why don’t you get a bigger pot to cook tiny amounts??????

  17. Wotzat Fa says:

    reaction de maillard. magnifique.

  18. Peter Cousins says:

    I tried your recipe as near as I could get Wow! that's flavour, can't get goose island but local shop near me sells Lion stout 8.8abv not bad either.

  19. Jan Johansen says:

    Where can I get the rack of pie dishes you used pls and what are they called many thanks

  20. wetiot says:

    Trying to be like Jamie Oliver (your mannerisms). Good recipe though. Thanks.

  21. What's Mark Cooking says:

    I make a similar pie but without stout. I might give it a go with stout when I cook it for my channel.

  22. Soaringbum NM says:

    Is there a chef John version ???

  23. Philosophizer says:

    That bottle of stout is now 25 US dollars.

  24. pizzulo81 says:

    Skirt steak?!!! No. No, no, no! You want something from the front like chuck. You want thick pieces and braise them first, and chuck cooks so much better slow and low than a thin, tough skirt steak! That's for tacos.

  25. VictorCharlesEvans says:

    Please send me one, No two asap!!! Yummy!!!

  26. Thomas Davie says:

    WHATEVER YOU DO, DO NOT USE STOUT. UNLESS YOU LIKE A BITTER PIE!

  27. sp10sn says:

    what a douche

  28. Darryl Buckett says:

    Now that looks like one tasty pie. Cheers

  29. general zod says:

    A cube of cheddar cheese in the center,to melt,and become gooey after,would have been nice as well.

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