Cornish Blue and steak pie

Cornish Blue and steak pie

Serves 5-7


Ingredients


For the pastry

350g Plain flour

200g Butter (we tend to use margarine)

1 Large egg


For the filling

1kg Beef chunks (we like to use pre-cut lean beef but you can use braising steaks such as brisket or skirt)

50g Plain flour

1 tbsp Mustard powder

250g Bacon lardons

2 Large carrots

2 Large onions (red or white)

3 tbsp Worcestershire sauce

1.5 tbsp Tomato puree

600ml Beef stock

6 Thyme sprigs

150g Cornish Blue Cheese

2 tbsp Garlic granules

3 tbsp Smoked paprika

Salt & pepper

1 Large egg to brush the pastry


Method

  1. To make the pastry, mix the flour and margarine in a large bowl until you have a breadcrumb-like texture. Add the egg. Mix again until the egg is incorporated. If the mixture becomes too sticky, add more flour until the pastry becomes easier to handle. Chill it in the fridge for at least 30 minutes.
  2. For the filling, mix the flour and mustard powder together in a separate bowl. Season the meat chunks generously with salt and pepper and coat them with the flour/mustard mix. In a large pan, heat some oil and add the chunks of meat in batches, being careful not to overcrowd the pan. Turn the meat over once it’s seared and transfer them to a plate when each chunk has browned. Add more oil to the pan before searing the next batch.
  3. Once complete, set the meat aside to cool. Add the lardons to the same pan. Cook them for a few minutes until they start to brown. Add the carrots and onions and cook for another few minutes until they begin to soften. Stir in the Worcestershire sauce, tomato puree, garlic granules and paprika. If anything has stuck to the bottom of the pan, scrape it off and incorporate it into the mix. Add the beef stock and browned beef. Pull the leaves from the thyme sprigs and stir them through the filling. Season with more salt and pepper and cover the pan. Simmer on a low heat for 2.5 hours. Stir it every 20-30 minutes. Remove the lid for the final 30 minutes to thicken the sauce. Allow it to cool completely.
  4. Line/grease a 23cm/9inch tin. Sprinkle flour on a clean surface and roll out two-thirds of the pastry. Gently press the pastry against the bottom and sides of the tin. Pour in the pie filling, spreading it evenly. Crumble the Cornish Blue evenly over the mix. Roll out the remaining pastry and place it over the top. Slice off any pastry that overhangs and pinch the base and top together. Mix an egg in a cup and brush the top of the pie. Poke a hole or two in the top and bake in the oven at gas mark 6/200°C for around an hour or until the pie is golden brown.