Pie to Die For!
Pie to die for. Plain and simple. A luxurious next level gourmet pie. Beef and Blue Cheese is my go to pie whether I’m in a service station and desperate, or making my own at home either for lunch, or a big boy to share at dinner. If Blue Cheese isn’t quite your taste, Gouda and Emmental are very worthy replacements! Serve with a Kumara (Sweet Potato) Mash and maybe some smashed peas. Guarantee you can't eat this without making nom-nom noises..! This will work beautifully with a multitude of cuts, particularly some of the cuts you would traditionally cook long and slow.
Ingredients
500g Heritage Meat Diced Beef
1 Tablespoon flour
Oil
2 Red Onions, chopped
1 Tablespoon Soft Brown Sugar
1 Desert spoon Balsamic Vinegar
4 Bay leaves
1 Teaspoon Thyme
250 ml Red Wine
1 Cup Love
750 ml Beef Stock
100 grams Stilton cheese
Salt and pepper
Pastry
Egg
Method
Brown the steak in a little oil in a deep Saute Pan and remove. Add the onions, and a little more oil, and sweat down until really soft. Add the sugar and balsamic vinegar and cook for a further five minutes until beautifully caremelised. Remove, then add the wine to deglaze the pan.
When the wine is reduced, add the Beef, Thyme, Bay leaf, salt. pepper and stock.
Simmer on a low heat for two hours, set aside and allow to cool.
Once cooled, line a pie dish with pastry and fill with a quarter of the filling mix with a liberal sprinkling throughout of a quarter of the crumbled cheese. Cover with pastry lid and crimp well. Brush with lightly beaten egg. Allow to dry, then brush again (for a beautiful glossy glaze).
Place into a preheated oven (180 degrees) for 30 – 40 minutes until pastry is golden brown and crispy.
