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STEAK AND ALE PUDDING - With Bullant Brown Ale

STEAK AND ALE PUDDING – With Bullant Brown Ale  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 #ALE #PUDDING #Bullant #Brown #Ale | baking a steak and kidney 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 and kidney pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

STEAK AND ALE PUDDING – With Bullant Brown Ale


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Today we will make a Traditional Steak and Ale Pudding, with a Suet Pastry Using the Beer I bought back from my visit to the BullAnt Brewery …….SUBSCRIBE so you never miss a new video:
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You will Need

For the Filling

400g / 14oz of Stewing Steak
150g / 5oz of Button Mushrooms
1 Carrot, Diced
1 Brown Onion, Sliced
A Handful of Flour
1 teaspoon of Salt
1/2 a teaspoon of Pepper
Cooking Oil
1 Cup of Brown Ale

For the Suet Pastry

250g /8oz of Self Raising Flour
1/4 a Teaspoon of Salt
125g /4oz of Beef Suet
1/2 a Teaspoon of English Mustard Powder
2/3 of a Cup of Cold Water

Some Dried Thyme

For full written Instructions check out my Website here:
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STEAK AND ALE PUDDING – With Bullant Brown Ale

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 AND ALE PUDDING – With Bullant Brown Ale

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 and kidney pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,
    STEAK AND ALE PUDDING – With Bullant Brown Ale

  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 and kidney 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 and kidney 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.

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

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 AND ALE PUDDING – With Bullant Brown Ale

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 AND ALE PUDDING – With Bullant Brown Ale

    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 and kidney 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 and kidney pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

 

source

Robyn
Robyn

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22 Comments

  1. Jonny S says:
    October 17, 2020 at 3:19 pm

    Top draw

    Reply
  2. Stella Jeffrey says:
    October 17, 2020 at 3:19 pm

    Yummy 😋 looks delicious. Will give this a try, thanks for sharing 🥧

    Reply
  3. Buddyboy4x44 says:
    October 17, 2020 at 3:19 pm

    Personally, I love steak and kidney pudding but my wife and family shy away from the kidney. Your recipe looks like a great compromise. I am drooling as I write. My compliments on a well produced video, very clear and interesting.

    Reply
  4. Karina Rodriguez says:
    October 17, 2020 at 3:19 pm

    I have never heard of a pudding dish. I loved how it came with its own cover. So cool. I lived in Italy for 3 years when my husband was in the US airforce and spent 7 days in the UK when I had to take a class. I never got to eat any tradition British food. The cabbie took me to a Chinese restaurant the one night I had to go off base when I asked him to take me somewhere I could try traditional British food. Not even to a pub where I could try fish and chips.

    Reply
  5. Clemens Kindermann says:
    October 17, 2020 at 3:19 pm

    With this dish you can't deny your British roots, dear Steve, even after 245 years 😉

    Reply
  6. Phantim3dx says:
    October 17, 2020 at 3:19 pm

    As a Yankee trying to make savory puddings, your videos do help out when combining with other methods I've researched. Thanks again!

    Reply
  7. Curiosity says:
    October 17, 2020 at 3:19 pm

    Steve, Perfect! Yum!

    Reply
  8. Steve Owens says:
    October 17, 2020 at 3:19 pm

    It was a real Hit 🙂 Thanks Kimberley.

    Steve

    Reply
  9. kgv1997km3000 says:
    October 17, 2020 at 3:19 pm

    This looks delicious!! Thank you for sharing!

    Reply
  10. Steve Owens says:
    October 17, 2020 at 3:19 pm

    Thanks Sharon. I was kind of tasty. The Family really liked it 🙂

    Have a great days

    Steve

    Reply
  11. Steve Owens says:
    October 17, 2020 at 3:19 pm

    Nothing blows your red stuff away Dave, Daves Red stuff is the thing of legends :o)

    Latters Buddy

    Reply
  12. Steve Owens says:
    October 17, 2020 at 3:19 pm

    Thanks Anne. Suet Pastry is So light and fluffy and doesn't need the Gluten stretched out in the flour, you can see I barely work it at all. So there is a strong chance it would work, fascinating. I wonder which flour you would use?

    A friend of mine bought me that bottle opener some years ago 😉 We used to buy each other silly things when we went on trips, it's a long story, some day perhaps.

    Thanks Anne… Good Night

    Steve

    Reply
  13. sha whit says:
    October 17, 2020 at 3:19 pm

    Wow, looked scrumptious!

    Reply
  14. EZGlutenFree says:
    October 17, 2020 at 3:19 pm

    What an incredible use of the brown ale. I love the trick of how you lined the pudding bowl with the suet pastry. Cutting out the quarter worked amazingly well. And I've actually found beef suet here so I'd love to try a GF suet pastry to see if it works for me. Delicious looking recipe. And that bottle opener is very cool.
    Awesome bottle opener

    Reply
  15. Sawlon says:
    October 17, 2020 at 3:19 pm

    This blows away my Red Stuff! lol Looks absolutely delicious, Steve!

    Reply
  16. FitAussieAngie says:
    October 17, 2020 at 3:19 pm

    Lol steve I love gnocchi! haha your prob right 🙂

    Reply
  17. Steve Owens says:
    October 17, 2020 at 3:19 pm

    I thought so Angie, I now you said it before. The way you said it made me thing maybe one of them might be 🙂 You know a good suet dumpling is a little like a well made Gnocchi, Light with a firm centre and absorbs it's sauce. But maybe only I can see that LOL

    Steve

    Reply
  18. FitAussieAngie says:
    October 17, 2020 at 3:19 pm

    No Hun they're Italian but I remember them using it. I thought it was English.id love to see one of these puddings one day. Love steamed puddings. You too take care xox

    Reply
  19. Steve Owens says:
    October 17, 2020 at 3:19 pm

    LOL Thanks, as if by magic it did and it was really tasty too, Thanks for commenting

    Have a great day.

    Steve

    Reply
  20. Steve Owens says:
    October 17, 2020 at 3:19 pm

    It is and English Pudding yes Angie, a bit like a Steak a Kidney Pudding without the Kidney. Suet Pastry is really light and fluffy. Suet isn't too difficult to get here and goes in so many of those old English Puddings, including the Plum of Christmas Pudding. Is one of your parents English?

    Take care and thanks Angie ;o)

    Steve

    Reply
  21. FitAussieAngie says:
    October 17, 2020 at 3:19 pm

    that pudding looks interesting Steve. Suet..hmm Yes ive heard of it, I think my parents used to use it. Is this an English pudding?

    Reply
  22. ylilycam says:
    October 17, 2020 at 3:19 pm

    I was wondering how this was going to work lol……….low and behold it did!!…great work, looks delish

    Reply

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