Last weekend, as a bid to expand my baking repertoire, I decided to try my hand at an old favourite, a double-crusted Steak and Ale pie.
My family, boyfriend and I all love The Lamb in Stoke Goldington, for its delicious real ales, proper scrumpy cider and amazing pies. Piled up with fresh vegetables and hand-cut chips, there really is no better way to spend an evening. If you fancy visiting, here is their website to take a look at. They were voted CAMRA Pub of the year in 2008, so it's definitely worth a look.
http://www.thelambatstokegoldington.co.uk/about.html
Before...
So, in an homage to them, I decided to have a go and make my own. I decided to make a simple but tasty steak and ale pie using proper butchers meat, a can of dark ale and some thyme. We used a traditional metal pie plate for the recipe, and this helped to create a beautifully crisp and brown bottom, nothing soggy about that! Glazed with beaten egg and with pastry leaves on top, it made the perfect hearty warming meal for a chilly Saturday night.
...and After! Obviously you can see that it was horrible!
Tip: When lining the tine with my handmade shortcrust, I made the mistake of trimming it before putting the meat in. This of course meant that it slipped down a little into the pan, and when I put the top on, there wasn't a lot of pastry to crimp. Next time, I will leave trimming both sections of pastry until last and then crimp them, hopefully this will mean that they will stick together better when baking.
No comments:
Post a Comment