Hobgoblin Ale Beef & Kidney Pie

[gazza1960]

After winning some Hobgoblin Ale in the Dungeness Dab Competition Raffle, I thought it only fair to share it amoungst you with a Tasty Ale Pie.



INGREDIENTS............................

700g Trimmed and cubed Braising Steak
175g Lambs Kidney,Cored and chopped
100g Butter
2 Garlic Cloved Skinned and Crushed
100g Button Mushrooms (or type of your choosing)
25g Dried Porcini Mushrooms
4 medium Carrots peeled and sliced
1 Large Onion chopped small
500ml Good Quality Beef Stock
400ml Hobgoblin Ale
1 Bay Leaf
Spring of Fresh Thyme
1 Tbsp Tomato Puree
1 Tbsp Worcestershire Sauce
1 Tbsp Maggi Wurze(optional to enrich stock)
1 Fresh egg beaten
1 Tbsp Plain Flour
Salt and Pepper

1 Pkt Frozen Puff Pastry

2 slices Bread

Potatoes for Mashing
Mixed Vegetables for Steaming

1 Tbsp Cornflour to Thicken Stock (optional)



Place Porcini Mushrooms into 200ml of hot water for 20 mins then drain mushrooms from fluid and squeeze gently,pat dry with kitchen papper and set aside....(keep mushroom water)



This is optional,but I prefer to cut the white core from the kidneys and disgard, then cut up remainder of kidneys small and set aside.



Sprinkle Plain Flour over all the cubed stewing steak and set aside.



Heat butter into a hot frying pan and brown Cubed Stewing steak and Kidneys,then remove from pan and set aside.(cook in batches to retain pan heat)




Add more butter too frying pan and sweat off Onions,Garlic,and Mushrooms over a moderate heat till cooked through.

Now add Browned Steak and Kidney back to pan along with Carrots and Beef Stock and Hobgoblin Ale,Worcestershire Sauce,Tomato Puree,(optional Maggi Wurtz),season,add mushroom water and finally add the Bay leaf.

Turn heat down to a simmer and place lid on pan and cook for 90 mins on the Hob,check stewing steak is soft enough,cook slightly longer if need be
as some cuts of meat may be tougher than others.

Check during cooking time,if drying add more Beef stock to pan.



After 90 mins the Pan contents should resemble a nice thick stew, the fat residues can be removed from the surface by using slices of bread to soak it up,then disgard,if you wish to thicken the stock further just add 1 Tbsp of Cornflour to warm water,whisk with a fork to a paste consistency and add to pan stock....remove bay leaf and disgard

Heat oven to 200 degrees (180 in fan oven).........................



Add contents of frying pan to a pie dish of your choosing,check for seasoning and stir.



Roll out Puff Pastry lightly on a board to 5mm thick and trim to 2 inches larger then pie dish.

Coat Pie dish edge with beaten egg,and add pastry lid, with thumb and forefinger pinch together over lapping pastry crimping around the edge,and finally egg wash the lid.

Make a small hole in lid top to allow steam to escape during cooking.



Place Pie dish on tray and place onto middle shelf and cook for 30 to 40 minutes till pastry is puffed and golden brown.



Remove from oven and carefully cut lid from pie dish,serve meat contents and replace portion of  pastry lid to your plate.



Serve with Hot Buttered Potato Mash and Steamed Vegetables.

Enjoy

""Hobgoblin Ale Beef and Kidney Pie""

Gazza

[gazza1960]

[Mrs Tweedy]

Now that looks earth movingly gorgeous.

I likes Hobgoblin ale for a steak pie and I use it in  my real ale chutney too.

Really wish you lived next door to me.

[gazza1960]

never used alcofrol of any kind in a chutney Mrs Tweedy,please share if you dont mind, as id like to try it.

Cheers

Gazza

[Yorkshire Lass]

My sort of pie - looks yummy. Reminds me of good Yorkshire grub