Steps to Make Quick Sig's Steak, Ale and Mustard Pie

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Before you jump to Sig's Steak, Ale and Mustard Pie recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less In The Kitchen.

Until fairly recently anyone who indicated concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it appears we all recognize our role in stopping and possibly reversing the damage being done to our planet. According to the industry experts, to clean up the natural environment we are all going to have to make some improvements. These types of changes need to start happening, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, mainly by making your cooking area more green.

Refrigerators and freezers use a lot of electricity, especially if they are not operating as economically as they should. If you happen to be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electrical power. The right temperature settings for your fridge and freezer, whereby you'll be saving energy and optimising the preservation of food, is 37F and also 0F. Another way to save electricity is to keep the condenser clean, because the motor won't have to run as often.

The kitchen by itself gives you many small methods by which energy and money can be saved. Green living is not really that difficult. It's concerning being sensible, more often than not.

We hope you got insight from reading it, now let's go back to sig's steak, ale and mustard pie recipe. You can have sig's steak, ale and mustard pie using 19 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Sig's Steak, Ale and Mustard Pie:

1. Take 700 gr of best stewing steak, cubed.
2. Get 250 gr of red onions, chopped.
3. Take 500 ml of very dark ale or stout.
4. Use 3 of knorr type beef stock cubes or 1-2 oxo type cubes, to taste.
5. Get 6 cloves of smoked garlic, crushed.
6. Use 1 tablespoon of French mustard.
7. You need 1/2 teaspoon of creamed horseradish.
8. Use 1/4 teaspoon of smoked paprika.
9. Provide 1/4 teaspoon of crushed black pepper.
10. Take to taste of Salt, optional.
11. You need 1 teaspoon of cornflour mixed with a little cold milk or water.
12. Take 350 gr of shortcrust pastry.
13. Provide 350 gr of puffpastry (or 700 gr shortcrust in total).
14. Prepare 1 of whisked egg.
15. Use of for shortcrust pastry.
16. Prepare 250 gr of plain flour.
17. Use Pinch of salt.
18. Get 115 gr of butter/ cold cubed.
19. Prepare 6 tablespoons of cold water.

Steps to make Sig's Steak, Ale and Mustard Pie:

1. Chop the meat into inch big cubes. Heat pan, sear the meat, add the onion..
2. Either add into a slow cooker or cook over a long time on low temperature on stove top, add a little of the ale in pot on stove. This may foam up but will settle quickly. For cooking in slow cooker add a little of the ale into pan to get all the searing flavour of the bottom of pan then add this into the slow cooker with the meat. Either way add the rest of the ale and all the other ingredients except the salt and pastry. Only add the salt towards the very end for taste if needed..
3. When the meat is almost falling apart turn of the slow cooker or the pot on the stove. Pour all the sauce into a small sauce pan, boil until reduced by half. Mix cornflour with about 3-4 level teaspoons of cold milk or water as desired add to the sauce to make a thick gravy. Add to the meat, let it cool down, or pastry might get soggy..
4. You can make your own pastry or use shop bought pastry either is fine. Line the bottom of your pie dish with rolled out shortcut pastry, then egg wash the edges before you top with puff pastry or just shortcrust pastry.
5. Crimp the pastry over and egg wash the pastry. Bake pie in preheated oven at 180 for about 25 to 30 minutes or until crispy golden brown. Enjoy.
6. For the shortcrust pastry as it is easiest put the flour into a big bowl. Use your fingertips to rub the butter into the flour until you have a mixture that looks like breadcrumbs, there should be no lumps of butter left in the mix. Make sure it does not become to greasy..
7. Add water just a little at a time to start binding the dough together. Then wrap the dough in kitchen wrap / cling film and put it into the fridge for about 20 minutes. Then roll out onto a lightly floured board as needed..

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