Recipe for Beef and Onion Pies 
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Yield:
6 individual pies
Ingredients:
Amount Ingredient
1 kg braising steak cut into bitesized cubes #
1 x salt and freshly cracked black pepper
45 gm beef dripping or butter for frying
4 x onions
2 x dried bay leaves ground or very finely crumbled 2 tbsp flour
2 tsp worcestershire sauce
1 tbl mushroom ketchup
1 tsp anchovy essence
2 tsp tomato puree
450 ml Guinness
2 tsp sugar
1 tbl wine vinegar
english mustard to serve (optional)
----------------- For the hot water crust pastry: ----------------
450 gm plain flour
good pinch salt
170 gm lard
150 ml milk
Instructions:
Instructions: Season the steak and in a heavy casserole pan brown the chunks all over in batches in 2 tbsp of the fat.

Put to one side.

Cut the onions in half and finely slice then fry with the ground bay leaf in the remaining fat until lightly browned.

Season then stir in the flour adding more fat if it looks too dry and fry until the mixture has turned a good brown colour.

Stir in the sauces essence and tomato puree then add the Guinness sugar and wine vinegar and gently bubble together for about minutes.

Add the browned meat stir in 300ml water cover and gently and braise for 1 1/2 hours.

Finish by spooning the filling into six individual pie dishes.

Preheat the oven to 200C/400F/Gas Mark 6.

Make the pastry when youre ready to bake as it has to be used while still warm and cant be refrigerated.

Sieve the flour and salt into a bowl.

Then bring the lard milk and 140ml water together to the boil and pour the whole lot over the flour and stir in.

Allow to cool a little then knead the dough gently but firmly.

Roll out and make lids to fit or cut into strips and weave lattice tops.

Brush the pie dish rims with beaten egg yolk.

Place the lid or lattice on top of each press down with your fingers to seal then trim.

If using lids make a small hole in the top of each pie to allow steam to escape.

Brush the pastry with egg yolk and bake for 30 minutes or until glossy brown.

Serve with mustard. boiled potatoes mash. or boiled beetroot.

East End pie n mash shop pies thick dark gray threaded with meat and packed into squidgy pastry are thought by many to be the quintessential British meat pies. Theyre not bad at 4am when youre really hungry and too tired to care. But mine are even better: full of rich Guinness and onion gravy and capped with a traditional larded pastry by far the best lid for this kind of pie. They can be baked ahead of time and simply reheated when you fancy. If you dont want to make your own pastry use a goodquality bought shortcrust or puff pastry instead.

Makes 6 individual pies

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