Declan O’Hanlon has been at Camden Lock with his popular West Yard Pies for two years. Here’s his winning pie recipe – perfect for a foggy December day, right?
Makes 8 pies1kg British chuck steak, diced
200gm mild Cheddar, grated
1 large onion, chopped
2 x large carrots, chopped
2 x celery stick, chopped
1 clove garlic, chopped
Teaspoon tomato puree
500ml good Ale
500ml organic beef stock
100gm cornflour
Small bunch of thyme, rosemary and parsley stalks
Vegetable Oil
Black pepper
Sea salt
500gm puff pastry
Fry the beef in a hot saucepan until well coloured and add a pinch of salt. Remove the beef from the pan, then add the carrot, onion & celery and cook down till well softened, almost a paste. Then add the garlic and tomato paste, cook for 1 minute then add all the remaining ingredients, except the cornflour. Bring to the boil and gently simmer until everything is tender (approx 2 hours).
Once tender, mix the cornflour with a little cold water and use this mixture to thicken the stew, remembering to season generously. Leave to cool, then fill pie foils or one large pie dish with the stew, covering with the grated cheese to your liking. Roll out the puff pastry to approx 3mm thick and cover each of the pies, leaving the edges hanging over. Break these off once the pies are cooked.
Brush the pies with beaten egg and bake at 190 degrees centigrade for 35 minutes. Serve with garden peas and very buttery mashed Maris Piper potatoes with chopped chives and white pepper. Eat up and enjoy. Hell yes.
