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Birria Tacos

Name: Birria Tacos
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Ingredients: 2 dried ancho chilies; 1 dried guajillo chili; 2 Chipotle peppers in adobe sauce; 2 cloves garlic, peeled; 1/4 cup (60ml) crushed tomatoes; 1/4 cup (60ml) water; 1 bay leaf; 1 TBS red wine vinegar; 1 tsp dried thyme; 1 tsp whole oregano leaf; 1/2 tsp ground ginger; 1/4 tsp ground cumin; 1/4 tsp ground allspice; 1/4 tsp paprika; 1/2 TBS light olive oil; 1 3/4 pounds of beef, cut into chunks; salt and black pepper to taste; 1 medium onion, peeled and diced; 1 beef bouillon cube; 2 cups (480ml) beef stock or broth; 1 cup (140ml) water; 9 corn tortillas; 1 medium onion, peeled and chopped; chopped fresh coriander/cilantro; shredded Oaxaca or Monterrey Jack cheese

Wednesday, 5 October 2022

I have been carrying on a love affair with Mexican food since I first tasted it some 40 odd years ago. It was not something that we grew up with. My parents did not really go in for foreign food. The only spices my father liked mom to use was salt and pepper.

She did get away with cooking us what she called "Italian Spaghetti" now and then and it was nothing more than a pound of ground beef cooked with a can of Catelli spaghetti sauce and served over noodles. Not my favorite thing.

She discovered oregano when I was in high school, and she started using that in everything. She also discovered Chili con Carne, which was a recipe from off a tin of tomato soup. I wasn't fond of that either, but my father loved it.

Then there was pizza which one of my boyfriends taught us how to make using boxed Chef Boy Ar Dee Pizza mix. That was as foreign as we got in our home!

The first real Mexican experience I had was when my children were growing up and I tried a recipe for Enchiladas out of a Sunset cooking book. The original recipe was for Chicken Enchiladas, but I made them with leftover turkey. We all loved them.

We all fell in love with Mexican food and it's a love affair that has been growing ever since! I have never been to Mexico, but I love the flavors.

There was a Mexican restaurant in Fredericton we used to love to go to called Mexicali Rosa's. They brought fresh tortilla chips and salsa to the table while you were waiting. I loved to order the fajitas or the tacos.

I saw this birria tacos recipe on a blog called Grandbaby Cakes. They looked fabulous. I could not wait to try them. I ordered some special ingredients that were needed from Amazon and then I made a half recipe of them, and they were the most delicious tacos I have ever eaten.

Fork tender, rich, and succulent beef in a rich adobo sauce, with plenty of cheese, all tucked into corn tortillas and fried until crispy. Served with a spicy broth for dipping. It doesn't get much better than this!

WHAT YOU NEED TO MAKE BIRRIA TACOS

There are actually two components to the dish. A feisty and delicious chili paste that you make first and then there is the beef and stuff needed for the broth. It looks like a long list, but it's mostly spices.

For the chili paste:

2 dried ancho chilies
1 dried guajillo chili
2 Chipotle peppers in adobe sauce
2 cloves garlic, peeled
1/4 cup (60ml) crushed tomatoes
1/4 cup (60ml) water
1 bay leaf
1 TBS red wine vinegar
1 tsp dried thyme
1 tsp whole oregano leaf
1/2 tsp ground ginger
1/4 tsp ground cumin
1/4 tsp ground allspice
1/4 tsp paprika

For the meat and dipping sauce:

1/2 TBS light olive oil
1 3/4 pounds of beef, cut into chunks
salt and black pepper to taste
1 medium onion, peeled and diced
1 beef bouillon cube
2 cups (480ml) beef stock or broth
1 cup (140ml) water

For the Taco assembly:

9 corn tortillas
1 medium onion, peeled and chopped
chopped fresh coriander/cilantro
shredded Oaxaca or Monterrey Jack cheese (I used Jack)

I ordered the dry chilies and the chilies in adobo sauce from Amazon. I had everything else in my store cupboard. For the meat I used a round roast that I bought marked down, which I cut up into cubes. It worked beautifully. You could also use lamb if you can find it.

I buy my corn tortillas at Sobey's here in Nova Scotia. They are actual real corn tortillas from Mexico!

About a week after I made these my friend Victoria in California send me some Mexican chilies from where she lives along with a Mexican tablecloth, so next time I cook Tex-Mex, you will have a much more adventurous background to see!

HOW TO MAKE BIRRIA TACOS

You might think these are complicated, but they are very simple. Basically, they are just stewed meat, shredded, stuffed into a tortilla with cheese and onion and fried. Served with a broth for dipping. Kind of like a Mexican French Dip. (LOL talk about fusion!)

Start by making the chili paste. Remove the stems and seeds from the dried chiles. Add about 1 cup/240ml of water to a medium size pot and bring to the boil. Add the chilies, cover and leave to sit off the heat for 15 to 20 minutes.

At the end of that time add the chilies to a heavy-duty blender or food processor along with the remaining ingredients for the paste. Blend until smooth and thick.

Preheat the oven to 325*F/160*C/ gas mark 3. Add the oil to a flame proof casserole dish and heat. Season the meat with salt and pepper. Brown it in batches in the hot oil, removing it to a bowl as it browns.

When the meat is done, add the onion to the pan and sauté until it starts to brown. Return the meat to the pan along with the chili paste. Add the bouillon cube, and water to the casserole and give everything a good stir. Bring to a simmer and then cover.

Roast/braise in the oven for 2 1/2 hours until the meat is falling apart. Remove from the meat from the broth and shred with two forks. Taste and adjust seasoning on the broth as desired. Remove and set aside about 3/4 cup of the broth (about half).

Return the beef to the remaining broth. To the reserved broth add some coriander and the onion. Set aside for use as the dipping sauce.

Heat a knob of butter or some oil in a skillet over medium heat. Dip a tortilla into the top part of the broth in the casserole.

Fry for a few seconds in the oil, and then flip over. Top with meat, onion, coriander and cheese allowing the cheese to melt and get gooey. Remove from the pan.

Repeat with all of the tortillas. Serve with the dipping sauce and enjoy!

These are a truly amazingly delicious treat. I am in love with them! My recipe makes 9 which is more than enough for two people to enjoy with leftovers for the next day. (Everyone loves leftover tacos right?)

If you are a fan of Tex Mex you just might also enjoy these recipes:

QUICK & EASY BAKED CHICKEN TACOS -These are so quick to throw together. You can have them made, baked and on the table in about 20 minutes, ready to enjoy. Not only are they quick and easy, but they are also very delicious!

CHICKEN FAJITAS -These delicious Fajitas are a tiny bit different than the usual. Sized for two but can easily be doubled. You need to marinate the chicken for 1/2 hour prior to cooking.

Birria Tacos

Yield: 9 tacos

Author: Marie Rayner

Prep time: 20 MinCook time: 2 H & 30 MTotal time: 2 H & 50 M

I half sized a recipe for these delicious tacos filled with tender beef in a rich adobo broth. Fried to perfection they are delicious enjoyed repeatedly dipped into that lush sauce/broth.

Ingredients

For the chili paste:

2 dried ancho chilies
1 dried guajillo chili
2 Chipotle peppers in adobe sauce
2 cloves garlic, peeled
1/4 cup (60ml) crushed tomatoes
1/4 cup (60ml) water
1 bay leaf
1 TBS red wine vinegar
1 tsp dried thyme
1 tsp whole oregano leaf
1/2 tsp ground ginger
1/4 tsp ground cumin
1/4 tsp ground allspice
1/4 tsp paprika

For the meat and dipping sauce:

1/2 TBS light olive oil
1 3/4 pounds of beef, cut into chunks
salt and black pepper to taste
1 medium onion, peeled and diced
1 beef bouillon cube
2 cups (480ml) beef stock or broth
1 cup (140ml) water

For the Taco assembly:

9 corn tortillas
1 medium onion, peeled and chopped
chopped fresh coriander/cilantro
shredded Oaxaca or Monterrey Jack cheese

Instructions

Start by making the chili paste. Remove the stems and seeds from the dried chiles. Add about 1 cup/240ml of water to a medium size pot and bring to the boil. Add the chilies, cover and leave to sit off the heat for 15 to 20 minutes.
At the end of that time add the chilies to a heavy-duty blender or food processor along with the remaining ingredients for the paste. Blend until smooth and thick.
Preheat the oven to 325*F/160*C/ gas mark 3.
Add the oil to a flame proof casserole dish and heat. Season the meat with salt and pepper. Brown it in batches in the hot oil, removing it to a bowl as it browns.
When the meat is done, add the onion to the pan and sauté until it starts to brown. Return the meat to the pan along with the chili paste.
Add the bouillon cube, and water to the casserole and give everything a good stir. Bring to a simmer and then cover.
Roast/braise in the oven for 2 1/2 hours until the meat is falling apart.
Remove from the meat from the broth and shred with two forks.
Taste and adjust seasoning on the broth as desired. Remove and set aside about 3/4 cup of the broth (about half) and set aside. Return the beef to the broth.
To the reserved broth add some coriander and the onion. Set aside for use as the dipping sauce.
Heat a knob of butter or some oil in a skillet over medium heat.
Dip a tortilla into the top part of the broth in the casserole. Fry for a few seconds and then flip over. Top with meat, onion, coriander and cheese allowing the cheese to melt and get gooey. Remove from the pan.
Repeat with all of the tortillas. Serve with the dipping sauce and enjoy!

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Birria Tacos

Cooking Courses & Steak au Poivre

Tuesday, 27 September 2022

If I had to choose my favorite food, as difficult as it might be to do (because well, I just love everything!) I would probably choose a good steak above all else. But, you know, with the cost of steak today, it is a rare treat.

My favorite of all has to be a nice fillet steak and that is the priciest of all. But boy oh boy. It is worth every penny.

I was recently offered the chance to take a cooking course via BBC Maestro. I have always considered BBC to be the epitome of excellence when it comes to everything, and especially cooking. When I lived in the UK, I loved their cooking shows, and attending the BBC Good Food Show every year was always the highlight of the year for me!

I have always wanted to take a cooking course. I had no idea that I could do such a thing online and via the BBC no less. I jumped at the chance. They offer all kinds of courses by the way.

BBC Maestro is an online platform where you can learn directly from experts such as Gary Barlow, David Walliams, Julia Donaldson, Mark Ronson, Helena Bonham Carter, Marco Pierre White and many others. As you can see here, each of them teaches a course in their area of expertise. There is something for every interest you might have.

I was spoilt for choice and I had a very difficult time making up my mind. I would love to take all of the cooking courses, and some of the others as well, but I had to narrow down my choices and pick one.

I decided to take this one, Delicious Food Cooked Simply by Marco Pierre White. I love the idea of simple food being cooked deliciously and to actually be tutored by a Top Michelin Chef, well, this opportunity was like a dream come true for me.

Imagine being taught in the comfort of your own home by a master such as Marco Pierre White! And what I really liked about it was that I could do it at my own pace. With 35 lessons in the course, I could stop the videos at any point, and then carry on as and when I had the time.

Notes were provided for download, containing all of the recipes so I could go and pick up any ingredients needed ahead of time, make sure I had any equipment needed in place as well. I have listened through the course all the way through now, and have the luxury of going back through all of the lessons and cooking each recipe as and when I have the time, etc. The course is mine to keep indefinitely.

I found him very easy to listen to and to watch, and I really enjoyed learning how he got started cooking. I also enjoyed all of the hints and tips he shares along the way, the ins and outs of why he does what he does, and how he does it. How to cook everything from scrambled eggs, shrimp cocktail, a simple Bolognese, lentils, etc. perfectly and how to use the basic elements of the course to create other classic dishes.

For instance, he teaches you how to cook a simple tomato sauce. This simple sauce is then used to create a delicious Ragu Bolognese, which is then used to create a fabulous Macaroni Cheese with Ragu Bolognese.

That is the essence of simple cooking, being able to build upon skills already learned to create more varied and a bit more complicated dishes, but it is done line upon line and precept upon precept. I really liked that.

As Marco says, "Live in a world of refinement, not invention." I love that. There is nothing new under the sun, only better ways of doing things.

He also says, "Perfection is lots of little things done well." This should be the mantra of everything we do in our lives.

To highlight what I learned on this course I wanted to highlight one specific recipe to share with you. Steak au Poivre. Steak au Poivre is a true classic. A dish which has truly withstood the test of time, and which will always be popular and delicious.

And with the holiday season coming up, what better recipe to share. But it is much more than just a recipe. From Marco Pierre White himself:

"Pepper is too often thought of as simply seasoning. It is not, it is a spice and should be used like one. It is a unique spice that suits most delicious, but it can also be much more than that, as I demonstrate with this dish. Every ingredient should be considered when cooking, every moment of cookery questioned, and this dish should make you think deeper about black pepper and the way you use it."

I will never think about pepper in quite the same way again.

WHAT YOU NEED TO MAKE STEAK AU POIVRE

Simple ingredients done well, put together in the most delicious way possible.

clarified butter
1 onion, peeled and finely chopped
1 clove garlic, peeled and finely sliced
cracked black pepper
1 large glass of Brandy
300ml (about 1 1/4 cups) cream (I used heavy)
brown stock
Dijon mustard
fine salt
4 fillet steaks
cornflour (cornstarch)

Clarified butter is butter which has been melted and heated until the water and the solids separate from the actual butter. The clarified butter is everything apart from the solids and the water.

Brown stock is the most common variety of stock, and the easiest to make. It is made by simmering caramelized bones, vegetables, and aromatics for a long period of time until the liquid begins to thicken and coagulate creating a slightly gelatinous, but flavorful, fluid.

If you don't want to make your own, then buy the best shelf one that you can afford.

HINTS AND TIPS FROM MARCO PIERRE WHITE

The amount of pepper you add to your sauce is at your discretion. If you like the heat and spike of the ingredient, then indulge yourself. If you don't, then hold back a little and prepare a more subtle dish.

Recipes are only ever a guideline. They should never dictate your work; your palate is what should dictate your cooking.

A perfect sauce must have texture but must also be light. There is nothing worse than a sauce dominating the rest of the plate.

To help the crust adhere to the steak start in a dry pan. Any added oil or butter will wash off the crust. Set the crust in a dry pan, and only the add fat.

If you are wanting to cook some steak but don't have a budget that quite lends itself to a fillet steak might I suggest the following recipes:

GARLIC STEAK BITES & POTATOES - Perfectly tender and juicy bits of flavorful steak cooked in a skillet along with crispy golden potatoes. Delicious!

GRILLED STEAK SANDWICH - This pub style steak sandwich is an open-faced sandwich that even a lady can feel comfortable eating. Light enough to please a delicate palate, but hearty enough to please a man, especially if you add some chips (fries) on the side!

Steak au Poivre

Yield: 4

Author: Marie Rayner (as per Marco Pierre White)

A true classic from Pierre Marco White.

Ingredients

clarified butter
1 onion, peeled and finely chopped
1 clove garlic, peeled and finely sliced
cracked black pepper
1 large glass of Brandy
300ml (about 1 1/4 cups) cream (I used heavy)
brown stock
Dijon mustard
fine salt
4 fillet steaks
cornflour (cornstarch)

Instructions

Heat a few spoons of clarified butter in a heavy base pan set over a medium to high flame. When hot add the chopped onions and garlic and soften, stirring frequently.
Add a good pinch of cracked black pepper and stir to mix in with the frying onions.
Pour in the brandy and let it reduce. Do not let the bandy ignite. If it does, bow it out immediately. Reduce the brandy until it is sticky and amost entirely evaporated. Pour in the cream, let it come slowly to a simmer, then cook until reduced to a thick coating consistency.
When the sauce has reached a coating consistency, add enough brown stock to create a cafe-au-lait color. Spoon in a little mustard, then season with fine salt and add a generous pinch of black pepper. Taste and adjust seasoning.
Cover and leave to infuse.
Mix together a generous amount of coarse ground black pepper with some corn flour. Season the top of the steak with salt, then push the steaks into the corn flour and pepper mix. Cover only one side with the pepper crust.
Lay the steaks, crusted side down, into a dry pan, season with salt. (By dry pan he means a pan without any fat added. And placed over medium high flame.) When the steaks have had a few minutes on their crust, spoon in a little clarified butter. Very gently turn the steaks onto their non-crusted side. (He does not recommend using tongs. Use your fingers.) Continue to fry until you reach medium rare. Leave the steaks in the pan to stay warm and rest.
Remove the covering from the pepper sauce, then sieve directly on to the steaks. Put the combined ingredients over a hot flame until the sauce just simmers. Give the pan a little nudge to encourage the sauce to mix with the resting juices.
Serve immediately from the pan with fresh chips and a green salad.

Did you make this recipe?

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GIVEAWAY GIVEAWAY GIVEAWAY!!!

One thing which I am really pleased to be able to do is to offer one of you the opportunity to take an online course yourself via BBC Maestro. This is in the form of a gift voucher code worth £80 and is valid in the UK and North America for any online course of your choice. There are a multitude of courses to choose from covering just about every interest you can imagine, from cooking to writing, to art, etc.

Please take a look at the courses offered and then leave a comment below telling me which course you would take if you were given the opportunity. A winner will be picked randomly from all of the comments left on the 3rd of October.

In order to be in it to win it, you must leave a valid comment below and be from Canada, the US or the UK. I wish you all good luck!

Many thanks to BBC Maestro for affording me this once in a lifetime opportunity to learn from a master Chef. You are never too old to learn something new! This could also be YOU! So do take the time to leave a comment!

This content (written and photography) is the sold content of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.

Thanks so much for visiting! Do come again!

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Cooking Courses & Steak au Poivre

Scottish Steak Pie for two

Wednesday, 21 September 2022

One thing that the British do really well is pies. Especially their meat pies. And no small wonder that, they have some of the best meat in the world, especially their beef. It was really good, and I miss it.

A lot of the beef comes from Scotland. Aberdeen Angus Beef is very well known. Its a sturdier brand of beef cattle that produces meat with a higher content of fat marbling which makes for very tender and delicious beef.

There is beef from other areas, but I really loved the Scottish Beef.

I loved visiting Scotland when I was living in the UK. We were there several times, the last time being in the Highlands. Such beautiful countryside. I could see why they called Nova Scotia, Nova Scotia. It must have reminded the Scottish settlers very much of home.

I could have easily lived there. I had wanted to go back for another holiday and see more, but sadly that did not happen. Although my son did buy me a piece of Land at a castle in Scotland and I can call myself a lady because of that. A bit of a gimmick but hey ho!

I was wanting a steak pie at the weekend and thought I would make myself a Scottish Steak Pie. I adapted a recipe which I found on a page called Scottish Scran. It looked pretty good and used simple ingredients.

No haggis or sausages, etc. in this one, just plain old beef. I did not need a full-sized pie however, so I adapted it to a much smaller size which will feed 2 people generously, or 3 lighter eaters.

As a homage to Scotland and to the Queen (who loved being in Scotland) I decorated it with a thistle on top. I was actually quite pleased with how the thistle turned out. I was channeling that scene in Braveheart where William Wallace gives a thistle to his girl.

I loved that film. I also love the Outlander series and I used to love reading romance novels which had Scottish Lairds as their love interests when I was younger. What can I say. I love a man in a kilt. Guilty as charged.

Typically, this steak pie will be served in Scotland on New Year's Day, to help absorb all that alcohol from the Hogmanay celebrations I assume. I say serve it any time!! I can't think of any time a Steak Pie wouldn't go down well.

Especially when it is as easy and simple to make as this one, with its rich beef and gravy filling and crisp puff pastry lid! If something has puff pastry on top, I am all in!

WHAT YOU NEED TO MAKE SCOTTISH STEAK PIE FOR TWO

Simple ingredients that most of us always have in our larder, freezer or refrigerator!

For the filling:

12 ounces (3/4 pound/340g) stewing beef, cut into 1/2 inch cubes
1 TBS plain flour
1 TBS butter
1 large onion, peeled and chopped
1 cup (240ml) good beef stock
1 TBS Worcestershire sauce
1/2 TBS tomato ketchup
1/2 tsp Dijon mustard
salt and black pepper to taste

You will also need:

1/2 sheet of all butter puff pastry
1 small free-range egg, beaten with a fork (for the wash)

I had a small round roast in the freezer that I thawed out and cut into cubes for this pie. It worked very well. You will want to use any kind of beef that is well suited to a long slow cook.

For beef stock I used some Campbells beef stock that comes in the carton.

Some Scottish people do like to add sausages to their pie. I kept it simple and just used beef. Make sure you really brown it up nicely. This will not only add to the color of the gravy, but those caramelized juices also add plenty of flavor.

Worcestershire Sauce. Lea Perrins. I would not be without it in my kitchen. It is a kitchen essential ingredient. Pronounce that WOOSTER-SHER with a short "o" vowel sound not a long. It does not rhyme with Rooster which has a long "o."

The original recipe called for tomato puree. I wasn't opening a tin of tomato puree for 1/2 TBS and so I used tomato ketchup which worked beautifully. Dijon mustard. This seemed to be a bit odd but then I remembered Mary Queen of Scots was brought up in France, so it kind of made sense.

Do use "all-butter" puff pastry. It has the nicest flavor and does not taste artificial at all. I highly recommend. You won't need a full sheet, but some of it can be used to make decorations for the top of the pie.

You can brush the remainder of it with some egg, sprinkle with a sharp cheese, cut into strips and vila. Quick and easy cheese straws.

HOW TO MAKE A SCOTTISH STEAK PIE FOR TWO

Nothing could be easier. This is simple to make but it does take a while as the steak needs to cook long and slow so that it becomes fork tender.

Toss your beef in a bowl, together with a bit of seasoning and the flour to coat. The flour will help to thicken the gravy.

Melt the butter in a deep skillet (with a lid) over medium high heat. When it just begins to foam add the beef cubes in one layer. Brown deeply on all sides. Add the onion, turn the heat down to medium and cook until the onion has softened.

Pour the stock over top. Add the mustard, Worcestershire sauce and tomato ketchup. Season lightly with salt and black pepper. Bring to a simmer.

Partially cover and simmer over low heat for 2 1/2 hours, until the meat is fork tender and the gravy has thickened. Taste and adjust the seasoning with salt and black pepper as needed. (If your gravy has not thickened, you can thicken it with a flour/water paste, stirring constantly until it thickens.)

Pour the steak filling into a pie dish and place onto a lined baking sheet.

Preheat the oven to 350*F/180*C/ gas mark 4.

Unroll your pastry. Cut a round out large enough to cover the top of your pie dish completely. (I use a saucer as a template.) Place on top of the filling in the pie dish. Crimp around the edges with a fork as desired and cut a few slits into the top with a sharp knife to vent. (You can decorate or not as you desire.)

Beat the egg with a fork until light. Brush this over top of the pie.

Bake the pie in the preheated oven for 35 to 40 minutes until the pastry is well risen, golden brown and crisp and the filling is nice and hot.

Spoon out onto heated plates and serve with your favorite potatoes and a vegetable on the side. Today I was wanting plain boiled potatoes with a bit of butter and parsley and I enjoyed some runner beans my sister had gifted me with.

Mashed potatoes goes very well (don't forget the Bisto gravy), as does chips, which would be more than traditional. Probably peas as well.

This was really delicious. The filling was tender and juicy and well flavored. The crust was perfectly crisp and flaky. Incredibly moreish. I really enjoyed this.

You might enjoy a few other Scottish recipes I have on here:

SCOTTISH DUNDEE CAKE - My favorite of all the fruit cakes, this is a light-colored fruit cake studded with plenty of dried currants, raisins, citrus peel and the flavor of orange. Delicious. You can bake it as a full cake or as cupcakes. Topped with almonds.

SCOTTISH OAT CAKES - Drool worthy. Crisp and buttery, oaty and topped with flaked sea salt. Nice with a few bits of cheese on the side.

SCOTTISH SNOWBALL CAKES - Sort of like a Scottish whoopie pie of two vanilla cookies/cakes sandwiched together with some jam, rolled in a glace icing and then into flaked coconut. Delicious!

Scottish Steak Pie

Yield: 2-3 people

Author: Marie Rayner

Prep time: 2 H & 45 MCook time: 40 MinTotal time: 3 H & 25 M

A small batch recipe for a heart-warming pie that is simple to make, uses very simple ingredients, and a delicious dinner option any time of the year.

Ingredients

For the filling:

12 ounces (3/4 pound/340g) stewing beef, cut into 1/2 inch cubes
1 TBS plain flour
1 TBS butter
1 large onion, peeled and chopped
1 cup (240ml) good beef stock
1 TBS Worcestershire sauce
1/2 TBS tomato ketchup
1/2 tsp Dijon mustard
salt and black pepper to taste

You will also need:

1/2 sheet of all butter puff pastry
1 small free range egg, beaten with a fork (for the wash)

Instructions

Toss your beef in a bowl, together with a bit of seasoning and the flour to coat. The flour will help to thicken the gravy.
Melt the butter in a deep skillet (with a lid) over medium high heat. When it just begins to foam add the beef cubes in one layer. Brown deeply on all sides. Add the onion, turn the heat down to medium and cook until the onion has softened.
Pour the stock over top. Add the mustard, Worcestershire sauce and tomato ketchup. Season lightly with salt and black pepper. Bring to a simmer.
Partially cover and simmer over low heat for 2 1/2 hours, until the meat is fork tender and the gravy has thickened. Taste and adjust the seasoning with salt and black pepper as needed. (If your gravy has not thickened, you can thicken it with a flour/water paste, stirring constantly until it thickens.)
Pour the steak filling into a pie dish and place onto a lined baking sheet.
Preheat the oven to 350*F/180*C/ gas mark 4.
Unroll your pastry. Cut a round out large enough to cover the top of your pie dish completely. (I use a saucer as a template.) Place on top of the filling in the pie dish. Crimp around the edges with a fork as desired and cut a few slits into the top with a sharp knife to vent. (You can decorate or not as you desire.)
Beat the egg with a fork until light. Brush this over top of the pie.
Bake the pie in the preheated oven for 35 to 40 minutes until the pastry is well risen, golden brown and crisp and the filling is nice and hot.

Did you make this recipe?

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