| Beef, Beer and Chestnut Pie |
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As the days get colder, there is nothing more satisfying than a hearty meat pie served with an appealing partnership of braised apple and red cabbage.
Cooking time: About 21⁄2 hours 450g (1lb) lean beef braising steak, cut in cubes 1 red onion, cut into quarters, 225g (8oz) vacuum-packed chestnuts, peeled 600ml (1pt) bitter 1 tsp brown sugar 1 tsp wholegrain mustard 1 tbsp gravy granules 1 bay leaf 450g (1lb) puff pastry 1 egg, beaten Pre-heat oven to 180°C/350°F/Gas Mark 4. Place the braising steak, red onion, and whole chestnuts in a deep pie or casserole dish. In a bowl or jug, mix together the bitter, brown sugar, wholegrain mustard and gravy granules, and pour over the meat. Add the bay leaf and stir. Roll out the puff pastry, making it large enough to cover the pie dish. Dampen the edge of the dish with water, then place the pastry over the top; trim the edges and press down to seal. Cut a small slit in the pastry to allow steam to escape. Glaze the pastry with beaten egg and bake for 2 hours. Once the pastry has risen and is golden (after about 30 minutes), cover it with tin foil to prevent burning. Serve with creamy mustard-flavoured mashed potatoes, additional gravy and some braised apple and red cabbage. Serves 4-6 |
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