Steak and cheese pie

Ingredients

1kg stewing steak, cut into 2cm cubes

1 onion, peeled and finely chopped

3 garlic cloves, crushed

2 sprigs of thyme

500ml beer or stout (your favourite beer)

500ml good quality beef stock

olive oil for frying

4 thick slices of mature Cheddar cheese

(roughly 40g a slice)

Salt & pepper

For the pastry

200g plain flour

1 tsp salt

125g butter, chilled cut into 1cm cubes

50ml sour cream

Beaten free range egg yolk, for brushing

Method

In a medium bowl place the beef, onion, garlic, thyme, a pinch of pepper and the beer. Cover and refrigerate for at least 24 hours.

The next day, take the beef out of the bowl,reserving the marinade. Pat dry the beef and season well. In a heavy based pan with a lid, heat some oil to a high heat and fry off the beef in batches (do not over-crowd the pan), until brown all over.

Add the beer/stout marinade and the beef stock, bring to the boil, reduce the heat to a simmer, and gently cook with the lid on for 2-3 hours or until very tender but not falling apart.

Carefully strain the stock through a sieve into a clean saucepan, reserving the beef.

Reduce the stock until thickened to a gravy-like consistency. Add the beef, stir and allow to cool, then refrigerate until needed.

To make the pastry, add the flour and salt and the butter and combine to a breadcrumb consistency, then add the sour cream and quickly combine until a dough forms. Do not over mix.

Wrap the pastry in clingfilm and chill for at least 1 hour. When ready to assemble the pies, preheat the oven to 180 ̊C.

Fill 4 individual pie dishes with the beef filling, then place a cheese slice on top of each.

Divide the pastry in to 4 and roll into circles/ovals 10mm thick, making sure they overlap each pie dish. Top with a circle of pastry,seal and crimp the edges, then trim around the sides to neaten if needed. Brush pastry with the egg yolk and prick the top with a knife. Bake for about 20-25 minutes until the pastry is golden brown. Cool for 5-10 minutes before serving.

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