Classic steak and stilton pie
- 500g Butcher’s Selection Beef Braising Steak, cut into 3cm cubes
- 3tbsp plain flour, plus extra to dust
- 2tbsp rapeseed oil
- 1 large white onion, sliced
- 1tsp chopped fresh thyme leaves
- 1 clove garlic, sliced
- 1tbsp tomato purée
- 1 bay leaf
- 1 Knorr Rich Beef Stock Pot
- 200ml golden ale (or 200ml extra stock)
- 50g leftover Stilton
- 500g pack Asda Ready To Roll Puff Pastry
- 1 egg, beaten, to glaze
Toss the steak in the flour. Heat 1tbsp of the oil in a nonstick frying pan, fry the meat in batches to brown, then set aside.
Add the remaining oil to the pan and fry the onion for 4-5 mins until starting to colour. Reserve a few thyme leaves then add the rest to the pan with the garlic and fry for 2 mins. Return the meat and any juices to the pan.
Add the tomato purée, bay leaf and stock pot, then pour over the ale and 300ml water. Season with black pepper and mix. Bring to the boil, cover and simmer for 1 hr 30 mins, stirring occasionally, or until the meat is tender. Remove from the heat and allow to cool.
Crumble the Stilton into the filling and stir through. Remove the bay leaf.
Preheat the oven to 200C/180C Fan/Gas 6.
Halve the pastry and roll into 2 balls. Roll one out on a floured surface to about 34cm round x 4mm thick. Use to line a 23cm round pie dish, pushing the pastry in with your hands. For the lid, roll out the other ball to 25cm round x 5mm thick.
Spoon the filling into the pastry case. Brush the rim with egg and cover with the lid. Trim the edges and crimp to seal. With a knife, score a pattern in the lid, cut a small hole in the middle to let out steam and brush with egg. Sprinkle over the reserved thyme.
Bake for 40 mins or until the pastry is golden and flaky. Serve immediately.