Beef, Stilton and Onion Pie Recipe (2024)

This is a pie for wintry days when the roads are blocked and you are snowed in. It is rich, decadent and best followed by a nap on the couch.

Ingredients

Metric

Imperial

  • 300g of puff pastry, shop-bought or homemade
  • 1 egg yolk, beaten with 1 tsp water, for brushing

Filling

  • 600g of beef chuck, cut into 4cm cubes
  • 100g of plain flour
  • 40ml of vegetable oil
  • 4 onions, peeled and halved but with the roots left on
  • 400g of chestnut mushrooms, halved
  • 1 tsp table salt
  • 300ml of red wine
  • 2 bay leaves
  • 3 sprigs of thyme
  • 2l beef stock
  • 100g of Stilton, broken into 2cm nuggets
  • 1/2 tsp freshly ground black pepper

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Method

1

Preheat an oven to 220°C fan/240°C/gas mark 9

2

To prepare the filling, put the beef in a roasting tray, dust with the flour and toss the beef until all the flour has been absorbed by the meat. Add 20ml of the vegetable oil to the tray and toss well to make sure the meat is evenly coated. Put the tray in to the preheated oven and roast the beef for 20 minutes until browned and any juices released during cooking have evaporated

3

While the beef is roasting, cut each onion half into six wedges through the root to leave petals. Put a large frying pan over a medium heat, add the remaining 20ml of vegetable oil and warm for 1 minute. Add the onions to the pan and cook, stirring frequently with a wooden spoon until the onions have started to brown. Add the mushrooms to the pan with half the salt and continue to cook for a further 3 minutes until the mushrooms have just softened. Next, add the red wine, bay leaves and thyme and bring to a simmer

4

After 20 minutes, remove the beef from the oven and check it is nicely browned. If not, return it to the oven for a further 5 minutes. When the beef is ready, tip the onions, mushrooms, herbs and red wine into the roasting tray over the top of the meat. Put the frying pan back on the heat and pour in the beef stock – half at a time, if necessary – and bring to a simmer. Add to the tray with all the other pie filling ingredients

5

At this stage, take the time to make sure the beef is not stuck to the bottom of the roasting tray: using a wooden spoon, dislodge any caramelised chunks of meat. Working carefully as the tray is hot, tightly cover the top of the tray with aluminium foil. Return the tray to the oven and continue to cook at 220°C fan/240°C/gas mark 9 for 10 minutes, then reduce the temperature to 160°C fan/180°C/gas mark 4 and set a timer for 1¾ hours

6

While the filling is braising, prepare the pastry. Line a baking tray with parchment paper. On a lightly floured surface, roll out the pastry to a 5mm thick circle large enough to cover the pie dish. Slide the rolled-out pastry onto the lined tray and chill in the refrigerator for at least 25 minutes. Set aside any pastry trimmings for decoration

7

After the beef has been braising for 1¾ hours, remove the tray from the oven and, using a dish towel to protect your hands, carefully peel back a corner of the foil. Spoon out one chunk of beef and check to make sure it is tender. It is okay if the beef has a little bite left in it, but it should not be chewy. If necessary, pop the tray back in the oven for a further 15 minutes and check again

8

When the beef is ready, carefully remove all the foil from the roasting tray. Place a colander over a large bowl and tip in the filling. Let the mixture strain for a couple of minutes, then place the contents of the colander back into the tray and spread around to cool down. Transfer the strained liquid from the bowl to a large saucepan, bring to a simmer over a medium heat and cook until thick enough to coat the back of a spoon. Season with the pepper and the remaining salt, adding a little at a time, stirring and tasting until it has the correct level of seasoning. Pour the reduced liquid over the mixture in the tray and set aside to cool to room temperature, stirring occasionally to speed up the process. Once the mixture is cool, transfer the filling to the pie dish and level the surface. Nudge the nuggets of Stilton into the filling, distributing them evenly across the surface but avoiding the sides

9

Increase the oven temperature to 200°C fan/220°C/gas mark 7

10

Brush the rim of the pie dish with the egg wash, brushing about 2.5cm down the sides of the dish. Lay the pastry circle centrally across the top of the dish, allowing it to rest lightly on top of the filling. (The pastry lid should not be taut as it may droop during cooking and tear.) Press firmly down on the pastry against the egg-brushed rim of the dish to seal all the way round. Lightly brush the pie lid with more egg wash and decorate however you prefer using the reserved pastry trimming and then brush that with egg wash. Return the pie to the refrigerator and chill for a further 20 minutes

11

Place the dish on a rack in the centre of the preheated oven and bake the pie for 25 minutes or until the pastry is golden brown and the core temperature of the filling has reached at least 70°C on a digital probe thermometer. Alternatively, poke the tip of a knife through the pie into the middle of the filling and leave it there for a few seconds – it should be hot to the touch. Halfway through the cooking time, turn the dish around in the oven to ensure an even bake. Serve the pie simply with some boiled new potatoes and slow-roasted carrots

Beef, Stilton and Onion Pie Recipe (2024)

FAQs

How do you keep the bottom of a cheese and onion pie from getting soggy? ›

Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar. Then bake at 220°C (425°F) for 15 minutes.

How many calories are in a steak and Stilton pie? ›

Nutrition
Typical ValuesPer 100gPer Portion
Energy (cal)254737
Protein (g)10.831.3
Carbohydrate (g)22.665.5
of which: sugars (g)2.57.3
6 more rows

What kind of ale is best for steak and ale pie? ›

An Teallach is the best ale I've seen for it (and we get through a lot of SAP at the Clachaig--the ale comes out of our pumps depending on what we've got on for the day). In reply to Jim Walton: > Is it beeter to marinate the braising steak in beer/Ale overnight? No.

Should I bake the bottom pie crust first? ›

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

What is the best thickener for berry pies? ›

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.

How to make a steak pie without a soggy bottom? ›

A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom. (Using metal is crucial: Glass or ceramic pans don't transfer heat as efficiently, so they can be accomplices to a sad, soggy bottom.)

Is Stilton high in calories? ›

Stilton – 410 calories per 100g

This gorgeously marbled blue, which works out at 123 calories per portion, is one of the strongest smelling cheeses around, which makes it especially delicious.

How many calories in a Scottish steak pie? ›

Steak Pie
Per 100gPer Portion
Energy (kj)1022 kJ1615 kJ
Energy (kcal)244.3 kcal386 kcal
Fat (g)10.7 g16.9 g
Saturates (g)4.5 g7.2 g
4 more rows

What alcohol is good with steak pie? ›

If it's beer as in a steak and ale pie the obvious answer is beer - a robust bitter or brown ale I suggest although you could use a strong Belgian ale like Orval or Chimay and if you prefer wine I've drunk old Bandol with steak pie with great success.

Should a meat pie have a pastry bottom? ›

I use shortcrust for the base because it won't go soggy and has the strength so you can pick the pie up with your hands. Then puff pastry for that classic flaky meat pie lid we love and know so well!

Why does my steak and ale pie taste bitter? ›

Beef in ale is bitter if you take it out too early. Try cooking it a bit longer. Definitely add sugar, it needs something sweet to counteract the bitterness. Redcurrant jelly is lovely in stews.

How do I stop the bottom of my pie from being soggy? ›

Brush the Bottom with Corn Syrup or Egg White

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.

How to stop the bottom of a pie from going soggy? ›

Blind Bake

The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.

Should I egg wash the bottom pie crust? ›

You've spent time and effort putting the pastry together, so don't sell yourself short by skipping the final step—the egg wash for the pie crust. The truth is that cream and egg washes are a simple but vital step to improving the appearance and flavor of pies and other baked goods.

References

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