My memory and taste of the first steak pie I ever ate in this country is still as clear and vivid to me as if it happened yesterday.
It was a cold, grey winter's day, and I had just finished a long day at college. I began my usual walk to catch the bus, intending to get to town so I could take another short walk to go to my part-time evening job at a local Chinese takeaway.
Near the bus stop was a traditional English fish and chip shop, the kind that also sold pies, peas, and gravy. As I waited for the bus in the chilly, dimly-lit street; the delicious smell of golden chips and the warm pies as they baked carried on the wind towards me. Each time the door to the shop opened, I would catch the deeply savoury scent of potatoes as they fried, meaty gravy, and buttery pastry. The aroma would linger in the air momentarily, only to be followed by a fresh waft of tempting smells as someone else entered the shop to claim their supper.
I couldn't resist it any longer. That afternoon, I sacrificed my bus money and walked the half hour journey to work, holding my prize: a tray containing a scrumptious steak and kidney pie accompanied by chips and gravy. Though the night grew more bitterly cold, I walked on with a full stomach, warm and content.
I've since learned that steak and kidney pie is one of the representative dishes of British cuisine; these national favourites in the UK have been described as " unfussy dishes made with quality local ingredients, matched with simple sauce to accentuate flavour, rather than disguise it". I couldn't have put it better myself! This simplicity way of cooking is the exact reason why I love all the homely, hearty British dishes so much.
我先生和两個孩子都愛吃牛排派卻不太喜歡加進了腰子作餡料。於是我為他們做的這個食譜，選用優質作燉肉用的牛排，新鮮時菜然後加入啤酒或 Guiness ，用小火燜 2 小時。餡料上方被一塊自己做的酥皮蓋著，放進烤爐焗 30 分鐘。可以只用原盤的派上桌享用，或佐以更多蔬菜同吃。就這樣，一道簡單，温暖的傳統英式美食就可以與家人分享了。
My husband and my children love steak pie but aren't particularly keen on kidney as an addition. I've adapted the recipe to suit their tastes, using good quality steaks suitable for braising, and fresh seasonal vegetables all cooked in a rich gravy made with brown ale or Guiness on low heat for 2 hours. The filling is covered with a lid of homemade puff pastry, and then baked in the oven for 30 minutes. You can serve the pie on its own or with some more vegetables, but either way, you will have a simple, heart - warming classic British dish ready on the table!
牛排啤酒派 Steak and Ale Pie
( 4 人份)
- 中筋麵粉 225 g，另預多些備用
- 無鹽凍牛油 250g
- 150 ml 冰冷水
- 1/2 茶匙鹽
- 蛋 1 隻打勻作塗派面用
- 用來燉的牛排 ( braising steak ) 1 公斤切成 4 x 5 cm 左右大小
- 中筋麵粉 3 湯匙
- 橄欖油 3 湯匙
- 棕色啤酒 300 ml
- 蒜頭 2 瓣
- 中號洋葱 2 個
- 紅蘿蔔 250 g
- 西芹 2 株
- 新鮮或乾的月桂葉 ( bay leaf ) 1 塊
- 百里香 ( thyme ) 1 小束
- 高湯 300 ml ( 我用 2 粒有機菜精開水 )
- 番茄膏 ( tomato puree ) 1 湯匙
- 香醋 1 湯匙
- 糖 1 湯匙
- 棕色或白色磨菇 500 g
Ingredients:( serves 4 )
For the puff pastry:
- 225g plain flour, plus extra
- 250g cold unsalted butter
- 150ml ice-cold water
- 1/2 tsp salt
- 1 egg, beaten, to glaze
For the filling:
- 1 kg braising steak cut into 4 x 5 cm pieces
- 3 tbsp plain flour
- 3 tbsp olive oil
- 300 ml brown ale
- 2 garlic cloves
- 2 onions
- 250g carrots
- 2 sticks celery
- 1 fresh or dried bay leaf
- handful fresh thyme sprigs
- 300 ml good quality stock ( I used 2 x organic vegetable stock cube dissolved in hot water )
- 1 tbsp tomato puree
- 1 tbsp balsamic vinegar
- 1 tbsp sugar
- 500 g chestnut or white mushrooms
- sea salt and freshly ground black pepper
- knob of butter
4.) 用手在碗中把麵糰按揑一下，然後取出放桌上，再輕推按成粗樹幹型，不用搓揉。把麵糰用保鮮膜包好放在冰箱置 30 分鐘。
1.) For the pastry, sift the flour and the salt into a large mixing bowl, then put into the fridge for a few minutes to chill.
2.) Meanwhile, cut the butter into small cubes. Using a round - bladed knife, stir the butter into the bowl until each piece is well coated with flour.
3.) Pour in the ice cold water, then working quickly, use the knife to bring everything together to a rough dough.
4.) Gather the dough in the bowl using one hand, then turn it onto the work surface. Shape the dough into a round thick log, without kneading. Wrap in cling film then chill the dough in the fridge for 30 minutes.
5.) 在桌上和麵糰上灑少許麵粉，把麵糰向上下推擀至大約 1 cm 厚，和長度是寬度的 3 倍成約 45 x 15 cm 的麵皮。用手把邊角推扶以保持方直形狀。
6.) 把底部 1/3 向上接起，再把上方的1/3 摺下來，繼續用手把邊角推扶以保持方直形狀
8.) 把麵皮再擀直，重複以上 5. 6. 7. 步驟前後總共 4 次來完成光滑的麵皮，但壓進麵皮中牛油的條紋仍四處可見。推擀期間如麵皮感覺油油膩或回縮的話，可以用保鮮膜包好放回冰箱冷藏 10 分鐘後再繼續。擀好的麵皮用保鮮膜包好放進冰箱冷藏 1 小時或過夜才取出使用。
5.) Lightly flour the work surface and the pastry. Roll out the pastry in one direction until it's about 1 cm thick and 3 times as long as it is wide, or about 45 x 15 cm. Straighten up the sides with your hands now and again, and try to keep the top and bottom edges as square as possible.
6.) Fold the bottom third of the pastry up, then the top third down, continue to straighten the edges and keep the corners square.
7.) Turn the dough so that its open edge is facing to the right, like a book. Press the edges of the pastry together with the rolling pin.
8.) Roll out and fold the pastry again, repeating the above 5. 6. 7. steps a total of 4 times in all to make a smooth dough, with buttery streaks here and there. If the pastry feels greasy at any point, or starts to spring back when you roll, then cover and chill for 10 minutes before continuing. Chill the finished pastry for an hour, or ideally overnight, before using.
9.) 做餡料。把牛肉、麵粉、適量的海鹽和黑椒拌勻。燒熱不沾鍋下 1 湯匙油轉中火，搖掉多餘的麵粉並加入一半的牛肉，肉之間保持距離以防蒸氣不能上昇而致煮肉不是煎肉。煎約 10 分鐘至两面金香。把第一批肉移到另一碗中，把鍋抹乾淨再燒熱，下一湯匙油然後用中火把第二批牛肉也是兩邊煎香後，同放碗中。
10.) 蒜頭剁蓉、洋葱、紅蘿蔔和西芹切大段。熱鍋下油 1 湯匙，把蔬菜加入炒數分鐘至軟。
11 - 12. ) 把牛肉加回鍋中，加入高湯和啤酒，再下番茄膏、香醋和糖。如有需要，注入適量高湯或開水以致鍋中的液體蓋過肉面 ( 以防牛肉被燜乾 )。大火煮滾後蓋著用小火燉 2 小時至牛肉軟綿。把蓋移開少許放在一旁待涼備用，隔夜更佳。( 隔夜的話要放進冰箱 )
10.) Mince the garlic, chop the onion, carrots and celery into chunky pieces. Add the final spoon of oil to the pan and heat gently. Add the vegetables and herbs to the pan and fry to soften for a few minutes.
11 - 12.) Put the beef back into the pan. Pour in the stock and brown ale, then add the tomato puree, balsamic vinegar and sugar. It necessary, add a little more stock or hot water to ensure the meat is covered in liquids ( this will prevent the beef from drying out). Bring to the boil then cover and simmer the stew for 2 hours until the beef is tender. Leave the lid off a little bit and set aside to cool, overnight if possible. ( If leave overnight then keep in the fridge )
13.) 熱鍋下牛油，加入磨菇 ( 太大的話對半或切開三塊)，下海鹽鮮磨黑椒調味，轉中火炒至金黃。與涼去的餡料拌勻後倒進派盤去 ( 約 22 x 30 cm )。
14.) 預熱烤箱至 200 C / 400F / Gas 6。桌上灑少許麵粉，把麵皮取出，用擀麵棒推擀至 0.5cm 左右厚度，寬至可蓋過派盤表面。
13.) Melt the butter in a large frying pan, then add the mushrooms ( cut into halves, or quarter if large ). Season with salt and freshly ground black pepper, then fry over a medium heat for about five minutes, until golden-brown. Mix with the cooled pie filling and add to the pie dish (about 22 x 30 cm).
14.) To make the pie, preheat the oven to 200C / 400F / Gas 6. Flour the work surface, then roll out the pastry to the thickness to 0.5cm and wide enough to cover the pie dish with some excess.
15.) Roll up the pastry with the rolling pin. Brush the edge of the pie dish with some of the beaten egg.
16.) Carefully lay the pastry down with the rolling pin on top of the dish. Use a sharp knife to cut the pastry to fit. Press down gently to seal.
18.) 在派面割兩小刀好讓蒸氣溜走。刷上打好的蛋液 - 小心不要掃到派皮側邊否則被黏著便不會酥化起來了。把整盤派置冰箱冷放 10 分鐘或至派皮稍硬。
19.) 放進烤箱烘 30 分鐘，至可見餡料微沸冒泡和派皮酥起和在表面均勻地呈金黃便成了。
17.) Holding the back of a fork and make a patterned edge by pressing down gently all around the edge of the pastry.
18.) Cut a couple of slits on top of the pie to release steam. Brush the top with the beaten egg - taking care to avoid getting egg on the edges of the pastry as it will stick the layers together. Chill for 10 minutes, or until the pastry is firm.
19.) Bake for 30 minutes, or until the filling is bubbling, the pastry golden and puffed all over.