Chef Joe’s Treat of the month

March 23, 2013 | 0 Comments | Filed under: 2013, April 2013

Short Crust Pastry
400g plain flour
100g margarine
100g white fat (Trex or Flora white)
Cold water as required to blend

1. Put the flour in a bowl and rub the fats into the flour using your fingers.
2. Once the fat is combined with the flour, add water bit by bit stirring with a table knife until a soft dough has been achieved.
3. Chill the dough for approx. 1 hour in the fridge.
4. Once cooled, roll the pastry out to approx. 3mm thickness and gently lift and press into a pie dish or foil tray.
5. Add a filling of your choice and top with more short crust pastry.

Steak and Ale Pie

200g stewing steak
1 onion, peeled and chopped
100ml brown ale
200ml beef stock
2 teaspoons plain flour
Salt and pepper to season
A dash of Henderson’s relish or Worcestershire sauce
1 teaspoon tomato puree

1. Brown the beef in a large saucepan in batches until a nice golden brown colour. Remove and set aside.
2. Add the onion to the pan and cook until soft.
3. Add the browned beef back in to the pan and stir in the tomato puree and flour.
4. Add the beer and bring to the boil, then add the stock and bring back to the boil. Reduce
the heat and simmer until the beef is tender.
5. Allow to cool and use as a pie filling.
6. Place the beef into a lined pastry case and cover with rolled pastry just bigger than the pie
case, crimp the edges and egg wash, bake in a preheated oven gas5/180oC for 30-40 minutes.
To find out more about Tideswell School of Food and the courses on offer, visit or call 01298 871262.


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