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East End Pie and Liquor HT MC English 70mins
Serves 4 Hot Beef Meat Herbs Vegetables Alcohol Main Course London England British Europe
Ingredients For
the Pies 450g/1lb Minced
Beef For the Liquor 25g/1oz Butter 1 teasp Malt
Vinegar
Instructions
1. Preheat the oven to 220C, 425F, Gas mark 7. Heat the oil in a medium saucepan, add the onion and garlic and sauté until softened.
2. Add the meat and brown, turning and breaking the meat up.
3. Sprinkle in the flour and cook, stirring for 2 minutes.
4. Add the tomato purée, mustard and brown ale, mix well, bring slowly to the boil then reduce the heat, cover then simmer for 20 minutes.
5. Transfer the mixture into 4 individual pie dishes and set aside.
6. Roll the pastry out to 6mm/1/4-inch then cut into quarters. Place each quarter over the filled pie dishes, trim the excess pastry and press firmly onto the dish.
7. Brush the pastry with the beaten egg and bake for 15-20 minutes until golden brown.
8. Meanwhile, melt the butter in a saucepan, add the flour and cook, stirring for 1 minute.
9. Gradually add the water stirring well then bring to the boil, stirring constantly until cook until thickened.
10. Add the parsley, vinegar and season with salt and pepper to taste.
11. To serve - transfer the cooked pies to serving plates and pour the liquor over the top. Serve immediately with mashed potatoes.
More Beef Recipes | Beef Cuts | General Beef/Veal Preparations | More English Recipes
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