Cornish Food Market

Cornish Steak and Tribute Ale Pies

Method

Makes 6 pies. Serve with a creamy mash and some lovely Cornish broccoli.
1. For the pastry, put 150ml boiling water in a pan and add the butter and lard, ensuring they have melted. Meanwhile, sift the flour and salt into a bowl and make a well in the centre. Add the 2 beaten eggs to the well and sprinkle over enough flour to cover the egg. Pour the just-boiled butter and water mixture around the edge of the flour and mix quickly with a wooden spoon until combined and smooth. Knead briefly, then wrap in cling film and rest in the fridge for at least 30 minutes.
2. Meanwhile, gently heat 1 tbsp of the oil in a large pan and cook the onion and garlic for 10 minutes until soft but not coloured. Remove with a slotted spoon and set aside. Toss the steak in the flour, add to the pan along with the remaining oil, increase the heat and brown all over, in batches if necessary.
3. Return the softened onion and garlic to the pan with all the steak. Add the thyme and bay leaf, pour over the ale and stock, then stir in the mustard and Worcestershire sauce. Bring to the boil, cover, and simmer gently for about 1¾ hours, until the meat is tender. Remove and discard the bay leaves and thyme sprigs. Transfer the pie filling to a bowl and cool
completely.
4. Preheat the oven to 200°C/fan180°C/gas 6. Reserve one-third of the pastry for lids, re-wrap in cling film and keep in the fridge. Divide the rest into 6 equal pieces. Roll or press the dough out on a lightly floured surface into 17cm circles. Lightly grease the metal pudding basins with oil. Line each one with a pastry circle, using your fingers to press it evenly around the sides - work the pastry up over the edge. Chill uncovered in the fridge for 40 minutes to harden.
5. Divide the cooled filling among the cases. Take the reserved pastry and divide into 6. Press each piece out to a circle large enough to make a lid. Make a hole in the centre of each (for steam to escape). Dampen the edges of the pastry with water. Lay the circles over the cases and seal all around

Ingredients

For the filling:
2 tbsp olive oil, plus extra for greasing
2 onions, finely chopped
3 garlic cloves, finely chopped
800g Cornish braising steak, trimmed and diced
2 tbsp flour, seasoned with salt and pepper
3 sprigs of fresh thyme
1 fresh bay leaf
350ml St Austell Tribute Ale
250ml beef stock
2 tsp Berrio Mill Cornish Smooth Mustard
2 tbsp Worcestershire sauce

For the pastry:
80g Trewithen unsalted butter, cut into small pieces
80g lard, cut into small pieces
450g plain flour
1 tsp salt
2 St Ewe large free-range eggs, beaten, plus 1 for glazing