The Butchers Social
A beautiful Pie recipe for any occasion.
To make the pastry, mix the flour, salt and beef suet together with the cep mushroom powder.
In a bowl slowly add the water and mix into a dough. You do not need to over mix the dough.
Portion the pastry into 4 balls and cling film each one. Leave in the fridge for one hour.
Season the chuck steak diced pieces with sea salt.
Heat a large, deep pot with a tablespoon of rapeseed oil, place the beef in the pan and fry the beef till golden brown on all sides.
Strain the beef once brown in a colander to get rid of any excess fat/oil.
In the same pot add 1 tbsp of rapeseed oil and add in the diced onions, carrot, celery, crushed garlic, thyme, rosemary and bay leaf. Sweat off all of these vegetables until soft but do not over colour or burn.
Add in the red wine and reduce by half
Add the flour and tomato puree and give it a good stir with a spatula
Add in the beef stock and cook for 4 hours on a low heat until the beef is nice and tender.
Once the beef has cooked for 4 hours (or until the beef is tender) In a separate frying pan, fry the silver skin onions and add to the Bourgignon mix
Next, fry off the wild mushrooms and season with sea salt. Once coloured, add to the Bourgignon mix also.
Lastly, fry the bacon lardons until golden brown and add to the Bourgignon mix.
Leave the mix to cool down. Ideally, leave the mix until the next day as it always tastes better the next day.
Cling film inside 10 dario moulds (10cm x 5cm) leaving excess cling film over the edges for later
Roll out the pastry to ½ cm thickness and 20cm in diameter.
Place the pasty into the walls of the moulds and fill with the Bourgignon mix.
Cut another round disc 10cm diameter and 1/2cm thickness and place onto as a lid.
Fold up the excess cling film over the top of the pie and twist.
Place the pies into a tray and half fill the tray with water. Cover the tray with cling film allowing the pies to steam. Place into the oven at 150 degrees and steam for 2 hours. Keeping the tray topped up with water.
Once steamed allow to cool down for 15 minutes before removing the cling film and turning out.
Serve with clotted cream mash, seasonal vegetables and red wine jus.
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
