Steak and Stout Pie
2 tbsp vegetable oil, for brushing
12 shallots, peeled and trimmed
1 tsp brown sugar
900g chopped chuck or stewing steak
2 sticks of celery, chopped
2 carrots, chopped
1 tbsp plain flour
2 tbsp tomato purée
1 tsp Worcester Sauce
2 tsp Sarson’s Malt Vinegar, plus extra to dress
200ml beef stock
320g sheet of puff pastry
1 egg yolk, beaten
Vegetable oil, for deep fat frying
4 parsnips, trimmed and chipped
Sea salt and ground black pepper
Pink peppercorns, for garnish
In a large saucepan, heat the oil and sauté the shallots for 2 mins, before mixing in the sugar. Add the steak and stir, sealing on all sides, then add the celery and carrots. Cook, stirring, for 3 mins, then stir in the flour and tomato purée and cook for 1 min. Pour in the stout, Worcester Sauce, vinegar and beef stock, and bring to the boil.
Simmer, covered, for 1 hour 30 mins, until tender. Allow it to cool slightly. Preheat the oven to 200C/gas 6. Either using one large pie dish or four single ones, cut the pastry lid/s out of the pastry sheet, then fill the dish or dishes with the steak mixture and top with the pastry. Brush with the beaten egg and bake for 10-15 mins on the middle shelf until puffed up and golden.
Meanwhile, in a large saucepan, pour the vegetable oil one-third of the way up and heat to around 180C (or add a small piece of a chip and if it sizzles, the oil is ready). Fry the parsnips in small batches for 5-6 mins, or until golden, and then drain on a plate lined with kitchen roll. Serve, dressed in pink peppercorns and Sarson’s vinegar, with the pie.
Recipe courtesy of Sarson’s Vinegar
Cheese, pickle & potato pie
Serves 4-6, Ready in 1 hour, plus chilling
50g chilled butter, plus extra for greasing, chopped
500g shortcrust pastry block
600g King Edward potatoes, peeled and chopped
3 tbsp Branston Original Pickle
150g Pilgrims Choice Mature cheese, cubed
1 egg, beaten
Ground white pepper
Serve with salad or steamed green veg
Preheat the oven to 180C/gas 4. Grease a 26cm x 20cm pie dish with butter, then on a lightly floured surface, roll out a third of the pastry to the side of the top for the pie, using the dish as a guide and going a little larger, then chill. Roll out the remaining pastry and line the dish with it. Make a few pinpricks in the bottom with a fork. Chill, cling filmed, for 15 mins, and then bake for 5 mins, covering just the bottom with an oval of tin foil.
Meanwhile, place the potatoes in a large saucepan of cold water and bring to the boil. Simmer for 10 mins, then drain and season with pepper.
Fill the pastry case with half the potatoes, leaving a couple of gaps. Add dots of the Branston Pickle, butter and half the Pilgrims Choice Mature cheese, then repeat the process with the remaining potatoes, butter, cheese and pickle. Top with the pastry lid and seal the edges by making a pattern around with the back of a fork, brush the top with the beaten egg. Bake for 25-30 mins, until golden and serve immediately or chilled.
Recipe courtesy of Branston Pickle
600g burger beef mince
Salt and pepper
4tbsp Branston Tomato & Red Pepper Relish
4 rashes smoked streaky bacon (grilled & cut in half)
4 gherkins, sliced
4 slices of cheddar cheese
2 sheets of puff pastry, (pre rolled)
Egg yolk (for pastry brushing)
Sesame seeds to sprinkle
Shape the meat into 4 x 8cm burger patties, season each side cover with oil and place into a hot pan to quickly seal (15 seconds each side). Allow to cool. On top of each patty, spoon 1tbsp of Branston Tomato and Red Pepper Relish and cover with bacon. Place the gherkins carefully on top, add a touch of mustard, and then layer with cheese. Rest in the fridge until needed.
Lay the pastry out, and using a bowl that's about 16cm, cut 4 x discs. Layer the trimmings, re-roll the pastry and then cut 4 x 8cm discs. Remove the burger stacks from the fridge and over one of the stacks, carefully place the larger of the pastry discs over and smooth around the edges and sides (like icing a cake) making sure you keep a ‘burger like shape.
Brush the smaller disc with egg yolk and place under the base of the burger. Seal the two pastry discs together. Rest in fridge for 10 minutes to firm. Pre-heat oven to 220C/gas 7. Place on non-stick baking tray (or covered in non-stick baking paper) and brush all over with egg yolk. Sprinkle with sesame seeds and bake for 20-25 minutes until golden brown. Rest for 5 minutes before serving.
Recipe courtesy of Branston Pickle
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