I love pies, they remind me of home and are fantastic when comfort food is required. The combination of beef and Stilton does seem an unlikely combination but it tastes fabulous.
1 tbsp good quality olive oil
1 tbsp melted unsalted butter
2 large red onions – peeled and chopped
2 sweet Spanish onions – peeled and chopped
700 grams roast beef – cut into thin strips
100 ml organic ale
200 ml beef stock
Sea salt flakes and freshly ground black pepper
150 grams Stilton cheese – crumbled
250 grams puff pastry
Egg wash – 1 egg, lightly beaten with 1 tbsp milk
- Preheat the oven to 200°C; 400°F; gas mark 6.
- Lightly butter an ovenproof pie dish – the dish should have a rim.
- Put the oil and the butter into a saucepan over a low heat, when hot add the onions, gently fry until translucent and softened.
- Add the beef strips, stir to combine then pour in the ale and stock.
- Increase heat to medium, bring to the boil, reduce heat slightly and simmer for 10 minutes.
- Season to taste with salt and black pepper.
- Cool slightly, transfer to the pie dish, crumble the cheese evenly over the meat filling.
- Roll the pastry out on a lightly floured work surface to just a little larger than the dish.
- Dampen the dish rim with a little cold water, cut a strip of pastry the width of the rim and length required to fit all the way around the edge of the dish; place around the rim pressing down firmly.
- Brush with egg wash and lay the pastry lid over the filling, trim off overhang, pinch the edges to seal (or crimp using the tines of a fork).
- Cut two vents in the centre using a sharp thin bladed knife, brush with egg wash.
- Bake for 35 to 40 minutes, or until a light golden colour and puffed and the filling hot and bubbling.
- Serve while hot with fresh seasonal vegetables and potato or sweet potato mash.