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    Plendies Steak and Ale Pie

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    Plendies Steak and Ale Pie

    This is a great steak and ale pie that includes an amazingly rish and flavoursome gravy, unlike some steak pies this has NO VEGETABLES its pure meat and pastry, Nae Veggies.

    Ingredients

    • 1. Rolled and Tied Brisket of Beef (Enough meat for 4-6 people).Good if there is a ring of fat on the outside.
      2. Bisto Onion Gravy granules.
      3. Bisto Original Gravy granules.
      4. 2 Rosemary sprigs.
      5. 1 medium sized Onion.
      6. Ready Rolled Puff Pastry or formed Puff pastry.
      7. 2 Bottles / Cans of Dark Beer (Orkney Dark Island is best or another e.g. Guiness)

      Method:
      Pour the Beer into a large pot and add the rosemary and the Meat (Don’t cut it up).
      Add the skinned onion chopped in half.
      Top up the liquid with water if the meat is not covered.

      Bring the mixture to the boil then reduce to a low simmering heat.
      Cover and cook the beef for around 4 hours, the meat should feel spongy / soft when prodded.

      Remove the meat and carve off the fat and string, remove the rosemary.
      Cube the meat and return to the liquid.

      Add 2 large spoonfuls of onion gravy and mix, add 2 large spoonfuls of Original Bisto Gravy and mix.

      You may need to add more Original gravy granules until the gravy has a less runny consistency and looks darker.

      Add the mixture to a suitable dish (Better if its cool), now cover with Pastry and brush with Milk.
      Cook at 180 Degrees Centigrade, in a fan over for 15 minutes, turn the pie around and cook for a further 15 minutes until the pastry is golden brown.

    Method

    1. Pour the Beer into a large pot and add the rosemary and the Meat (Don’t cut it up). Add the skinned onion chopped in half. Top up the liquid with water if the meat is not covered. Bring the mixture to the boil then reduce to a low simmering heat. Cover and cook the beef for around 4 hours, the meat should feel spongy / soft when prodded. Remove the meat and carve off the fat and string, remove the rosemary. Cube the meat and return to the liquid. Add 2 large spoonfuls of onion gravy and mix, add 2 large spoonfuls of Original Bisto Gravy and mix. You may need to add more Original gravy granules until the gravy has a less runny consistency and looks darker. Add the mixture to a suitable dish (Better if its cool), now cover with Pastry and brush with Milk. Cook at 180 Degrees Centigrade, in a fan over for 15 minutes, turn the pie around and cook for a further 15 minutes until the pastry is golden brown. Enjoy with roast taties and minted peas.

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