Steak & ale pies from Oats in the North, Wheat from the South: The history of British Baking, savoury and sweet by Regula Ysewijn

Name: Steak & ale pies from Oats in the North, Wheat from the South: The history of British Baking, savoury and sweet by Regula Ysewijn
Ingredients: 1 onion, finely chopped; 800 g (1 lb 12 oz) beef chuck steak; 1 carrot, finely chopped; 250 ml (9 fl oz) Guinness, stout, porter or bitter dark beer (or use beef stock for an alcohol-free alternative); 1 slice of bread spread with English mustard; 2 tbsp tomato paste (concentrated purée); 2-3 tbsp flour, for dusting the meat; 150 g (5½ oz) cheddar cheese, grated, or 150 g (5½ oz) butter; 150 ml (5 fl oz) water; 150 g (5½ oz) chilled butter, diced; 600 g (1 lb 5 oz) plain (all-purpose) flour; ½ tsp sea salt; oil, for frying; 80-100 g (2¾-3½ oz) Stilton cheese; 1 egg yolk + 1 tbsp milk, for egg wash

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This pie is a real pub classic. If you want to eat it like they do in the pub, then serve it with steamed peas, carrots and thick-cut chips. You can also make t

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Ingredients

1 onion, finely chopped
800 g (1 lb 12 oz) beef chuck steak
1 carrot, finely chopped
250 ml (9 fl oz) Guinness, stout, porter or bitter dark beer (or use beef stock for an alcohol-free alternative)
1 slice of bread spread with English mustard
2 tbsp tomato paste (concentrated purée)
2-3 tbsp flour, for dusting the meat
150 g (5½ oz) cheddar cheese, grated, or 150 g (5½ oz) butter
150 ml (5 fl oz) water
150 g (5½ oz) chilled butter, diced
600 g (1 lb 5 oz) plain (all-purpose) flour
½ tsp sea salt
oil, for frying
80-100 g (2¾-3½ oz) Stilton cheese
1 egg yolk + 1 tbsp milk, for egg wash