Beef and ale pie with pickled walnuts recipe | Sainsbury`s Magazine
This delicious beef and ale pie recipe from Kent pub The Fordwich Arms uses pickled walnuts – an old-fashioned British ingredient that add bursts of savoury depth to a pie
Ingredients
- 25g plain flour
- 1kg beef stewing steak, diced into 3cm cubes
- 3-4 tbsp sunflower oil
- 4 carrots, diced
- 2 onions, diced
- 150g chestnut mushrooms, quartered
- 1½ tbsp tomato purée
- 200ml ale (we used Taste the Difference Kentish ale)
- 100ml red wine
- 300ml beef stock
- 2 tsp Worcestershire sauce
- 5 thyme sprigs, leaves picked
- 1 x 390g jar pickled black walnuts
- 1 x 500g block puff pastry
- 1 egg, beaten, to glaze
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