IT’S BRITISH PIE WEEK!

VOTE FOR CANADA'S NEXT GREAT BEER FLAVOUR

IT’S BRITISH PIE WEEK!

It was the Chairman in the kitchen with a couple of bottles of Innis & Gunn Original!

We're all pie-eyed, aye aye, over the fact it's British Pie Week because it means we can roll out the shortcrust pastry and dust down our worktops in honour of The Chairman - yes he's back on the board and boy, we like what he's got to offer!

Specially created for us by the top bloke at Pieminister, Tristan Hogg, The Chairman Pie is full-on flavour fusion: a deep and rich beefy base with a sprinkle of Eastern spice.

“I USE INNIS & GUNN TO MAKE CHAIRMAN ALE PIE, BECAUSE IT’S GOT A REALLY NICE TOFFEE AND OAKY FLAVOUR THAT GOES REALLY NICELY WITH THE RICH AROMATICS WHICH YOU GET IN THE PIE AND THAT STICKY BEEF”

Tristan Hogg

Ingredients:

1 quantity of suet pastry                                                                     
1 free range egg, lightly beaten, to glaze
3 tbsp groundnut oil
1 red onion, diced
2 celery sticks, diced
2 garlic cloves, finely chopped
400g beef chuck or brisket, cut into 3cm dice
A knob of fresh ginger, cut into fine matchsticks
120g shiitake mushrooms, sliced

1 large cinnamon stick, broken in half
3 star anise
0.5 tsp fennel seeds
Juice and grated zest of 1 mandarin
5 tbsp oyster sauce
3 tbsp soy sauce
40g granulated sugar
1 tbsp cornflour
600ml Innis & Gunn Original

Method:

To make the filling, heat 2 tablespoons of the oil in a large frying pan, add the onion, celery and garlic and cook until lightly browned.
Transfer to a large saucepan with a slotted spoon.  Add the remaining oil to the pan, then add the beef and cook until browned all over.
Transfer the beef to the saucepan too.  Add the Innis & Gunn and all the remaining ingredients except the cornflour to the saucepan and bring to a simmer.
Cover and cook gently for 1.5 to 2 hours, until the beef is tender.
Mix the cornflour to a paste with a tablespoon of water, stir it into the filling mixture and cook for a few minutes longer to thicken slightly.
Taste and adjust the seasoning with sugar and soy sauce if necessary; it should taste very slightly sweet, with aromatic undertones from the star anise and citrus.  Remove from the heat and leave to cool.
Preheat the oven to 180°C/350°F/gas mark 4.
Roll out about two-thirds of pastry on a lightly floured surface to about 3mm thick and use to line a pie plate.
Add the filling and then brush the edges of the pastry with a little beaten egg.
Roll out the remaining pastry to about 3mm thick and cover the pie with it, trimming off the excess and pressing the edges together to seal.
Brush the top with beaten egg and make a couple of holes in the centre to let out steam. Bake for 35-40 minutes, until golden brown. Good served with roasted sweet potatoes and wilted Asian greens, such as pak choi.
Ready, Steady, Bake!

http://www.britishpieweek.co.uk

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