It’s British Pie Week I would like to start off with the question that is on absolutely no-one’s mind, who really did eat all the pies?
Depending on who you believe, it originated from a football chant aimed at Victorian goalkeeper known, affectionately we hope, as William ‘Fatty’ Foulke.
At 24 stone, he is the Guinness Book of Records’ heaviest ever professional player, so there may be some truth in the story.
Perhaps this is what Sutton reserve goalkeeper Wayne Shaw had in mind when he was filmed eating a pie during his team’s recent FA Cup game with Arsenal, although I suspect his chance of making it professional and beating William’s record is slim, sorry couldn’t resist!
Anyway, back to pie.
Apparently, 75% of people enjoy a pie at least once a month in the UK. That doesn’t surprise me because there are few things more British than a pie, and that’s coming from a New Zealander!
Now, given my role here at SK, you may have expected me to provide a recipe for a spicy pie, but no, I have decided to keep it traditional.
So, how about a slow cooker lamb shank pie and a beef, beer and blue cheese pie?
Slow Cooker Lamb Shanks Pies
Ingredients:
- 4 lamb shanks
- 1/2 cup plain flour
- 2 tbsp olive oil
- 2 medium carrots, chopped
- 3 celery sticks, chopped
- 2 medium onions, chopped
- 4 cloves garlic, chopped
- 1/4 cup tomato paste
- 1 1/2 cups (375ml) red wine
- 1 1/2 cups (375ml) beef stock
- 1 tsp fresh thyme leaves
- 2 bay leaves
- 4 sheets frozen short crust pastry, partially thawed
- 3 sheets butter puff pastry
- 1 egg, beaten lightly
Method:
- Coat the lamb in the seasoned flour shaking away but reserving any excess flour. Heat one tablespoon of the oil in a frying pan and add the lamb, cooking until browned all over, over a medium-high heat. Transfer lamb to a slow cooker.
- Heat the remaining oil in the same pan and add the carrot, celery, onion and garlic; cook, over a medium heat stirring, for about 5 minutes or until the onion is soft but not browned. Then add the tomato paste and cook for a further minute.
- Next add the wine and bring to the boil. Turning your attention back to the reserved flour; blend with a little of the stock until smooth and add to the pan with the remaining stock and herbs and bring to the boil. Adding the mix to the lamb in the slow cooker, taking care to ensure all meat is covered in liquid. Cook on low for 6-8 hours (or high for 3-4 hours).
- Remove the lamb and vegetables from the sauce and cover to keep warm. Discard the bay leaves. Pour the sauce into saucepan and boil, for about 15 minutes or until the sauce is thickened, stirring continuously.
- Shred the lamb, removing and discarding the bones. Add the lamb and vegetables to the pan with the thickened sauce (the sauce should not be too wet). Season to taste and allow to cool.
- Meanwhile, preheat the oven to 180°C (160°C fan assisted). Divide pastry into 8 pieces (for this one we’re using ready made). Roll each piece on lightly floured board until large enough to line 8 individual metal pie dishes whilst leaving a small overhang of pastry.
- Line the pastry with baking paper and fill with rice or blind baking beans and bake for about 15 minutes until golden brown. Allow the cases to cool on a wire rack.
- Increase the oven temperature to 220°C (200°C fan assisted). Divide the lamb mixture between pastry cases. Cut rounds from puff pastry to fit over the tops of the pies. Brush the edges of the pie cases with a little egg and place the puff pastry on top; use a fork to seal the edges.
- Brush the pie tops with egg; bake for about 25 minutes or until puffed and golden
Beef, beer and blue cheese pie
For the Pastry
- 2oz plain flour (plus extra for dusting)
- 1oz of butter
- ½ tsp thyme leaves
- Pinch of salt
- Water to combine
- 1tbsp milk for glazing
For the Filling:
- 150g of stewing beef, diced in 1inch pieces
- 1tbsp plain flour
- 1 shallot finely diced
- 1 small carrot finely diced
- 1 clove of garlic, crushed
- 50g mushrooms, finely sliced
- 40g Stilton cheese crumbled
- 100ml beer
- 50ml beef stock
- Some oil for frying
- Salt and pepper
Method:
- Gently sauté the carrot, shallot and garlic for about 5 minutes in a little oil before removing from the pan and setting aside in a small bowl. Add the mushrooms and fry in the same pan for 5 minutes until cooked and set aside in the bowl with the carrots mix.
- In a bowl mix the flour, salt and pepper and toss the beef through the mix. Add a little more oil to the pan and brown the beef ( a few pieces at a time) over a high heat, then set aside with the carrots. Once all the meat has been browned return everything to the pan and add the beer and stock. Bring to the boil then turn down the heat, cover and simmer gently 50 mins to an hour, stirring occasionally.
- Preheat the oven to 200C and when the filling is nearly cooked make the pastry. Combine the flour, salt and thyme leaves in a bowl then rub in the butter to give the consistency of breadcrumbs. Bring the dough together with a little water (around 15-20mls). Once combined, separate out a quarter of the dough for a lid the roll out the larger piece into a wide enough circle/rectangle to line your pie bowl/dish. Take care to leave enough hanging over the edges so that you can attach the lid. Separately roll the dough for the lid.
- Stir the Stilton though the beef mix and fill the pie with the filling, then top with the lid. Make a small hole in the lid to let out any steam and then brush the pastry with the milk.
- Bake in the oven for 30 minutes until the pastry is golden.
About Sean Flint
Development & Innovation Chef of SK Foods.
Your food. Our Passion.
