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TRISTAN HOGG’S CHAIRMAN PIE WITH I&G ORIGINAL
The Pieminister makes 'Chairman Pie' with Innis & Gunn Original. Watch the film and try the recipe for yourself. Let us know what you think.
Tristan Hogg, of the well-loved British pie-makers, Pieminister spent some time with us making a delicious dinner.
Watch the film and try the recipe for yourself. Let us know what you think.
For the pastry:
1 quantity of suet pastry with 1tbsp roasted and coarsely ground coriander seeds added with the flour (see recipe below)
1 free range egg, lightly beaten, to glaze
For the filling:
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 (Tristan used beef cheeks when making the film)
A knob of fresh ginger, cut into fine matchsticks
120g shiitake mushrooms, sliced
1 large cinnamon stick, broken in half
3 star anise
½ tsp fennel seeds
Juice and grated zest of 1 mandarin or clementine
5 tbsp oyster sauce
3 tbsp soy sauce
40g yellow rock sugar (available from Chinese shops) or granulated sugar
600ml Innis & Gunn Original
1 tbsp cornflour
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 ½ 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.
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