Beef and Ale Pithivier.
Deliciously rich pie originating from a French town of the same name. My version is spiced mince beef cooked with plenty of herb and vegetables, flavoured with English ale and encased in 2 puff pastry discs. Fantastically flaky and buttery. You can make this pie as simple or as complicated as you wish, I had gone the time consuming route by making my own puff pastry. This is because I have butter and flour at home, I thought that was the more appealing option than driving 11 miles to get ready-made pastry.
For the beef filling.
In a wok with a tablespoon of vegetable oil, fry
-1 chopped onion,
-2 cloves chopped garlic,
-100g chopped carrots,
-100g chopped celery,
-3-4 bay leaves,
-salt/pepper.
Cook, stirring occasionally until the vegetables have softened, add
-700g beef mince,
-salt/pepper.
Cook stirring occasionally until the beef is cooked.
Drain any excess oil.
Place the wok back on the heat, add
-150g sliced mushrooms,
-2tbsp parsley,
-1 beef stock cube,
-1tbsp plain flour.
Stir well to combine, add
-500ml ale.
Leave to simmer for 10-15 minutes.
Leave to cool for 10 minutes.
Drain well and reserve the cooking liquor.
For the puff pastry.
Leave 250g block of butter to soften.
In a food processor, put in
-30g butter,
-250g plain flour,
-1/2tsp salt,
-120ml water.
Process until a dough is formed.
Tip onto a floured surface.
Knead briefly.
Wrap in cling film and refrigerate for 20 minutes.
Place cling film on you work surface.
Place 220g butter on it.
Cover with cling film.
Roll the butter out to
-9cm in height,
-8cm wide.
Leave aside, at room temperature, until the dough is ready.
When ready, roll the dough out to
-30cm in height,
-10cm wide.
Remove the cling film from the butter.
Place the butter in the centre of the dough.
Fold bottom 1/3 of dough over the butter.
Fold the top 1/3 over the butter.
Turn the dough so that the short end is facing you.
Roll the dough out to
-30cm in height,
-10cm wide.
Fold bottom 1/3 of dough into the centre.
Fold the top 1/3 over the bottom 1/3.
Wrap in cling film
Refrigerate for 30-45 minutes.
Repeat this process 6-8 times.
Refrigerate for 1 hour.
The recipe yields 600g dough.
Divide into 2 equal portions.
Roll the first portion to 27cm round disc (I used a dinner plate as a template).
Save any off cuts.
Roll the second portion to 30cm round disc.
Save any off cuts.
Spoon the filling onto the first pastry, 4cm high, leaving 2cm border.
Brush the border with a beaten egg.
Cover with the second pastry.
Press the edges together to seal in the filling.
Score the top.
Brush with the beaten egg.
I divided the off cuts into 2 portions.
Roll the first portion to 14cm disc.
Roll the second to 17cm disc.
Spoon the filling onto the first pastry, 4cm high, leaving 2cm border.
Brush the border with the beaten egg.
Cover with the second pastry.
Press the edges together to seal in the filling.
Score the top.
Brush with the beaten egg.
Bake in 220c fan forced oven for 30 minutes.
Serve with vegetables and mashed potatoes.
Note: if you have any filling left, place in a saucepan with the cooking liquor. Bring up to the simmer and serve with the pie.
