Pie pastry
Make a homemade pie with Tom Kerridge's pastry recipe. It's easy to adapt – swap the lard for drippings, or simply use butter for a vegetarian version
Philly cheesesteak pies
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Makes enough filling for 6 individual pies
Skip to ingredients
- 3 tbsp sunflower oil
- 3 onionsfinely sliced
- 500g beefshin or stewing beef, roughly chopped
- 400ml bottle dark sweet ale
- 1 beef stock cube
- 2 green peppersroughly chopped
- 2 tbsp pickled jalapeñoschopped
- 2 tbsp American mustard
- 100g cheddarroughly chopped
- 1 quantity pie pastry(see 'Goes well with' below), or use shop-bought
Nutrition: Per serving
- kcal1052
- fat58g
- saturates27g
- carbs92g
- sugars8g
- fibre7g
- protein34g
- salt1.5g
Method
step 1
Heat the oven to 160C/140C fan/gas 3. Heat half of the oil in a flameproof casserole dish, add the onions and cook for 30 mins until soft and golden. Transfer to a bowl and set aside. Put the rest of the oil in the pan, set over a high heat and brown the beef very well all over (you’ll need to do this in batches). Transfer to a plate and wipe the pan clean. Return the beef and onions to the pan with the ale and 200ml water. Bring to a simmer, then crumble in the stock cube and season. Bring to the boil, cover and transfer to the oven for 2 hrs, or until the beef is tender.
step 2
Remove from the oven and use a slotted spoon to transfer the beef to a plate. Put the dish on the hob and simmer the onions and stock until reduced, then return the beef to the pan and shred it through the sauce. Stir through the peppers, jalapeños and mustard, season, then leave to cool. Stir in the cheddar, then assemble the pies with the pastry as directed in Tom's pie pastry recipe. Leave to rest for 10 mins before eating.
