Individual Steak and Ale Pie Recipe

British Pub Food

By An Edible Mosaic SKIP TO THE RECIPE

[{"selector":"#anim-94014ba4-5f92-4481-a9ba-14f47bed08e8","keyframes":{"opacity":[0,1]},"delay":200,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d2a306ee-5a4d-4a31-af54-c276a83e9054","keyframes":{"transform":["translate3d(-130.76924%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Prep Time: 20 min 2 1/2 cups all-purpose flour 3/4 teaspoon salt 1 cup unsalted butter 3/4 cup ice water 4 cups English beef and ale stew 1 large egg lightly beaten with 1 tablespoon water 2 1/2 cups all-purpose flour 3/4 teaspoon salt 1 cup unsalted butter 3/4 cup ice water 4 cups English beef and ale stew 1 large egg lightly beaten with 1 tablespoon water Cook Time: 40 min Ingredients White Scribbled Underline

You can also make a double-crust savory steak and ale pie with this recipe. Bake it in a 400F oven until golden.

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Step 1

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Step 2

[{"selector":"#anim-2fcac582-99de-45b0-b0e2-cb4f49833a82","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-2ebc9b49-01f8-4438-aac3-b2c748e9532c","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6bf9de09-3693-48b0-b54e-ca57fd09b058","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Make the dough, roll it out, and stamp out 8 (5-inch) and 8 (3-inch) circles. Scribbled Underline SKIP TO THE RECIPE

Step 3

[{"selector":"#anim-533f7007-1cb1-412d-a13b-762555fd380a","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-0f59cac3-5721-438f-ad97-78fb5e9f726a","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0219ba4c-aa4a-4469-b833-a52cc2d1115f","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Press each 5-inch dough circle into a muffin well, poke a few holes in the bottom, and add the filling. Brush eggwash on the dough ring on top of each mini pie. Scribbled Underline SKIP TO THE RECIPE

Step 4

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Step 5

[{"selector":"#anim-34127213-09af-44cb-97bb-39c6e1a8e8a5","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-40cdec1a-3dd4-4d2b-99cc-159b506eb49d","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5b996cba-f681-45e0-a711-a98c37682aa8","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Bake at 375F until golden, about 35 to 40 minutes. Scribbled Underline SKIP TO THE RECIPE