To Pie For!
A good pie is the mark of a great pub and ours are the stuff of dreams. There is nothing more comforting than a classic pie loaded with meat and vegetables. Missing your pie fix? See below for our classic White Park Beef Pie recipe or let us do the work for you and buy one directly from us which are expertly baked by our Executive Chef, Leigh and just need to be warmed through at home.
We have been crafting our pie recipe over the years and in the pubs we usually change them daily to make the most of the amazing quality ingredients we source. For now we have picked our favourites and have laid out one of the recipes below. We use the best quality White Park Beef from Lyons Hills Farm in Dorset but some great quality British braising steak from your butcher or supermarket will suit.
All our pies are made in house by our chefs, from hand crimped and homemade shortcrust pastry, to cuts of house butchered meat which are braised over night to create the most delicious flavours, have a go yourself and bring the pub to you.
What you need
- 1 kg white park beef (cuts such as brisket, shin, short ribs and chuck)
- 250g pearl onions
- 250g carrot
- 250g of other seasonal veg such as Jerusalem artichokes, celeriac or whatever you have in the house
- 10 cloves garlic
- 15 sprigs thyme
- 500ml red wine
- 1.5 litre beef stock (made from the bones)
- Salt to taste
- pepper to tast
- 1 star anise
STEP 1: Dice the beef into 1-2cm chunks, make a stock with the bones a day before.
STEP 2: Pan roast the beef until completely golden all over.
STEP 3: De glaze the pan with the wine and add to a pot. Reduce until almost gone.
STEP 4: In the meantime dice the veg and roast separately the same way, (do this as each veg colour and cook differently).
STEP 5: Add to the pan with the meat and add the herbs, star anise and season slightly.
STEP 6: Add the beef stock and bring to the boil, reduce the heat and simmer until the meat is soft and tender and veg is cooked.
STEP 7: The stock should have reduced to a nice thick consistency, chill.
STEP 8: Line the pie mould with puff pastry add 150-160g of the braised meat, top with puff pastry.
STEP 9: Bake at 180 degrees until the pastry is just cooked 15-20 min, remove from the mould and egg wash all edges and re bake for 3-5 min or until golden and crisp.
STEP 10: Accompany with your favourites greens and a delicious creamy mash.