subject: How To Make Beef Beer And Chestnut Pie [print this page] In order to make the perfect beef and beer and chestnut pie the preparation is key, therefore, to take in to account the preparation time, for the total cooking time you should allow approx 2 and a half hours.
We then need to set the temperature, prior to commencing with making the actual pie and set your oven to either gas mark four to five which would equate to one hundred and eighty degrees Celsius or alternatively, three hundred and fifty degrees Fahrenheit. Once complete the dish should serve four to six people pending on portion sizes.
So to start we need lean beef braising steak cubes, a good butcher should be able to provide this for you. One red onion, a bunch of chestnuts, a can of bitter, a bag of brown sugar, a jar of wholegrain mustard, a tub of gravy granules, one bay leaf, a packet of ready made puff pastry (or you make your own if you're feeling adventurous) and finally one egg.
Once all ingredients are ready and to hand we can now start to make our pie. So firstly, place four hundred and fifty grams of (1lb) lean beef braising steak cubes, and the red onion, (please chop and cut into quarters first), and two hundred and twenty five grams of (8oz) vacuum packed whole peeled chestnuts into a deep pie or casserole dish. Mix together six hundred ml (1pt) of bitter, five ml (1tsp) of the brown sugar, five ml (1tsp) of the wholegrain mustard and fifteen ml (1tbsp) of the gravy granules and then pour over the meat. Add the bay leaf and stir together. Place this to one side while we move on to the pastry lid for the pie.
Take the pastry out of the packet, or the fridge if freshly made. Roll out four hundred and fifty grams (1lb) of puff pastry, large enough to cover the pie dish. Damp the edges of the dish with water and then place the pastry over the pie dish trim the edges and remove any excess pastry and press down to seal the pie. Cut a small slit on the top to allow the steam to escape from the pie. Glaze the pastry with beaten egg and then bake for 2 hours. Once the pastry has risen and is golden (after thirty minutes) cover with foil to prevent burning.
This dish is a complete favourite for all the family, it's also great to serve with creamy mustard flavoured mashed potato, or alternatively add a little nutmeg to your mash for the complete indulgence.
