What cut of beef is best for pies?

What cut of beef is best for pies?

What cut of beef is best for pies? The best cuts for a slow-cooked steak pie are chuck or silverside, or any braising beef you can get from your local supermarket will do just fine.

How do you thicken meat pie filling?

If you’ve ever made a meat pie, stew or sauce you know that one of the challenges is to get that right consistency. You don’t want it to be too runny, nor too thick. One of the most common tricks you might have used in such a case is to add a little bit of flour or corn starch. A spoonful can already do wonders here.

How does Gordon Ramsay make steak pie?


  1. Preheat the oven to 220°C/428°F/gas mark 7.
  2. Pour flour into a bowl and season well.
  3. Coat the meat with the seasoned flour.
  4. Heat half the butter in a heated pan and add the meat.
  5. Add the vegetables, herbs, ale and stock.
  6. When cooked, season, add the remaining butter and pour into an ovenproof serving dish.

Can you use puff pastry for the base of a pie?

It might sound a little strange using puff pastry for the base of the pie (since all the puffiness is going to be squashed down with pie filling), but it works, and it saves the effort of using a different type of pastry for the base.

Should meat pie filling be hot or cold?

Fill crust – Once the crust has been blind baked, let it cool for 15 minutes. This helps ensure the base stays crispy because the pastry is more porous when hot. The Pie Filling should be at room temperature and not cold before filling the pie, for two reasons.

How do you make a steak pie without a soggy bottom?

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. This will prevent the filling from turning the crust soggy.

Is blind baking necessary for meat pie?

If you are making a pie where the filling does not need to be baked, then blind baking is necessary. If you are baking a pie with a custard-like filling or a filling that is very dense, blind baking is also critical.

What’s the best ale to cook with?

Relatively lighter ales (pale ale, amber, or light brown ale) will complement nearly all beer-recipes and so are a great default choice. That said, it’s also safe to stay away from IPAs (India Pale Ales) in your cooking.

Should pie filling be hot or cold?

Do you cook pastry before adding meat filling?

To prevent them becoming soggy, shortcrust pastry cases need to be partially cooked before adding moist fillings. This process, known as blind baking, which seals the surface and results in a crisp pastry case.

How do I keep my meat pie from getting soggy on the bottom?

Do you put pie filling in hot or cold?

Serving pie hot from the oven isn’t just a bad idea aesthetically—all that hot sugar is also dangerous. Allow your pie to cool for about an hour. The filling will set, and it will be cool enough to eat, yet still a little warm.

What is the best pie recipe ever?

Preheat oven to 350°. In a large bowl,mash potatoes with sour cream. Add salt and pepper; set aside.

  • Spread meat mixture into a 13×9-in. baking dish. Top with mashed potatoes; drizzle with butter.
  • Bake,uncovered,until heated through,30-35 minutes. For additional browning,place under broiler for a few minutes. Sprinkle with parsley if desired.
  • What are the simplest beef recipes?

    600 g cubed beef ( about 1 1/2 pounds of beef)

  • 2 onions
  • 3 cloves of garlic
  • 3 large tomatoes
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 5 cups beef stock (broth)
  • How many points in a beef and mushroom pastry pie?

    Chunky beef and mushroom pie is a classical dish that features Soft and tender beef, topped with golden brown pastry. What’s not to like about a classic beef pie and this my friend is no ordinary beef pie, this is next level with a thick gravy and ultra crispy top. There is a secret to get a crispy top that is golden brown colour, read more

    What is the best beef stew recipe?

    Preheat the oven to 325°F and position a rack in the lower middle.

  • Season the beef with salt and pepper after patting it dry.
  • Cook,stirring with a wooden spoon and scraping the brown bits from the bottom of the pan,for about 5 minutes,until the onions,garlic,and balsamic vinegar are softened.