Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, sig's steak, ale and mustard pie. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Sig's Steak, Ale and Mustard Pie is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Sig's Steak, Ale and Mustard Pie is something which I’ve loved my whole life.

Sig's Steak, Ale and Mustard Pie Autumn is always hearty, savoury or delicious, sweet pie time. This is a simple example of the first. #bakingcontest. Sig's Steak, Ale and Mustard Pie.

To get started with this particular recipe, we must prepare a few components. You can have sig's steak, ale and mustard pie using 19 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Sig's Steak, Ale and Mustard Pie:

1. Take 700 gr best stewing steak, cubed
2. Take 250 gr red onions, chopped
3. Prepare 500 ml very dark ale or stout
4. Take 3 knorr type beef stock cubes or 1-2 oxo type cubes, to taste
5. Get 6 cloves smoked garlic, crushed
6. Make ready 1 tablespoon French mustard
7. Make ready 1/2 teaspoon creamed horseradish
8. Make ready 1/4 teaspoon smoked paprika
9. Get 1/4 teaspoon crushed black pepper
10. Take to taste Salt, optional
11. Take 1 teaspoon cornflour mixed with a little cold milk or water
12. Prepare 350 gr shortcrust pastry
13. Make ready 350 gr puffpastry (or 700 gr shortcrust in total)
14. Make ready 1 whisked egg
15. Take for shortcrust pastry
16. Make ready 250 gr plain flour
17. Prepare Pinch salt
18. Get 115 gr butter/ cold cubed
19. Get 6 tablespoons cold water

This is a simple example of the first. #bakingcontest Greg Bruce goes in search of Auckland's best pie. When I was a child there were two types of pie: mince and steak. They were the same but mince was wetter. Return all the beef to the pan, add the mustard, pour in the wine and cook until reduced by half.

Steps to make Sig's Steak, Ale and Mustard Pie:

1. Chop the meat into inch big cubes. Heat pan, sear the meat, add the onion.
2. Either add into a slow cooker or cook over a long time on low temperature on stove top, add a little of the ale in pot on stove. This may foam up but will settle quickly. For cooking in slow cooker add a little of the ale into pan to get all the searing flavour of the bottom of pan then add this into the slow cooker with the meat. Either way add the rest of the ale and all the other ingredients except the salt and pastry. Only add the salt towards the very end for taste if needed.
3. When the meat is almost falling apart turn of the slow cooker or the pot on the stove. Pour all the sauce into a small sauce pan, boil until reduced by half. Mix cornflour with about 3-4 level teaspoons of cold milk or water as desired add to the sauce to make a thick gravy. Add to the meat, let it cool down, or pastry might get soggy.
4. You can make your own pastry or use shop bought pastry either is fine. Line the bottom of your pie dish with rolled out shortcut pastry, then egg wash the edges before you top with puff pastry or just shortcrust pastry
5. Crimp the pastry over and egg wash the pastry. Bake pie in preheated oven at 180 for about 25 to 30 minutes or until crispy golden brown. Enjoy
6. For the shortcrust pastry as it is easiest put the flour into a big bowl. Use your fingertips to rub the butter into the flour until you have a mixture that looks like breadcrumbs, there should be no lumps of butter left in the mix. Make sure it does not become to greasy.
7. Add water just a little at a time to start binding the dough together. Then wrap the dough in kitchen wrap / cling film and put it into the fridge for about 20 minutes. Then roll out onto a lightly floured board as needed.

Now pour in the stock and add the onion, carrots and thyme and season well. Cover and place in the oven for two hours. Check the seasoning and set aside to cool. Remove with a slotted spoon and set aside. My tip would be to invest in good quality beef and brown the meat over a high heat first, rather than just colouring it as this adds a far superior flavour.

So that’s going to wrap it up for this special food sig's steak, ale and mustard pie recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!