Londoner Steak and Ale Pies

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Londoner Steak and Ale Pies
Londoner Steak and Ale Pies
1 tbsp. olive oil
3/4 lb. Raley's Black Angus Beef sirloin cut into 1/4-inch cubes
3/4 cup chopped mushrooms
1/3 cup chopped shallots
1/3 cup chopped carrots
2 tbsp. flour
3/4 cup Raley's Beef, Garlic & Roasted Onion Broth Infusions
1/3 cup British ale (such as Newcastle)
2 tbsp. tomato paste
1 tbsp. Worcestershire sauce
1 tbsp. Sierra Nevada Porter & Spicy Brown Mustard
1 cup shredded Pilgrim's Choice Londoner Cheese (in our Deli)
1 (14.1- oz.) box refrigerated pie dough
Freshly ground pepper to taste

We’ve turned this hearty pub favorite into bite-size appetizers!

Prep: 45 minutes  Cook: 1½ hours  Serves: 8

1. Heat oil in a medium saucepan over medium-high heat. Add beef and cook, stirring frequently, until nicely browned. Stir in vegetables and cook for 5 minutes more. Add flour and cook for 1 minute, then stir in broth, ale, tomato paste, Worcestershire and mustard. Bring to a boil; reduce heat and simmer, covered, for 45 minutes. Remove cover and cook for 15 minutes more or until mixture is coated with a small amount of sauce.
2. While beef is cooking, lightly knead cheese into pie dough. Divide into 2 pieces and roll each into a 12-inch circle. Cut into 4-inch circles*.
3. Preheat oven to 400°F. Place equal amounts of beef filling in the center of each dough circle. Bring up ends and pinch to seal. Press with the tines of a fork or flute decoratively. Bake for 20 minutes or until pastry is golden brown.
*An empty Raley’s nut can is the perfect size. Trace the edges with a small sharp knife. 

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