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20100818

Sumptuous Steak and Stilton Pie

Blighty's Tuck Store just started bringing in really top class pies from a new baker. One of the new flavours is the popular Steak and Stilton pie. Stilton is one those quintessentially British cheeses that has a strong flavour that adds a superb richness to a well-made succulent steak pie.

I wanted to find out if it was possible to duplicate the same superb flavour that the professional bakery has created, in a home kitchen. This recipe batted the ball for six (translated from English to Canadian that means it hit a home run). Here is how to make it:

Ingredients
  • 750g prime steak
  • 1/4 cup grated Blue Stilton
  • 1 Oxo cube
  • Flaky Pastry
  • Seasonings (salt, cayenne, ketchup, Worcestershire sauce)

Preparation
  • Dice the steak into small chunks and quickly brown in a little hot oil.
  • Bring one and a half cups of water to a boil then add the browned meat and turn down the heat
  • Crumble one Oxo cube into the meat, stir, then cook over very low heat for at least 4 hours
  • After the meat has cooked and is quite tender, scoop it out and spread it over the bottom of an ovenproof pie dish
  • Sprinkle the grated Stilton evenly over the meat
  • Pour all the liquid from the meat into a small pan and cook it gently until it has reduced by two-thirds of its original volume
  • Stir in one tablespoon of tomato ketchup, salt, a little cayenne and (optionally) a dash of brandy
  • Sample the gravy - it is rich and superb!
  • Spoon enough gravy over the meat and Stilton to completely cover it
  • Trim a layer of flaky pastry to fit the pie dish and bake at 375F for about an hour (or until it turns golden and has fully risen)

John's Notes
The Stilton melts and blends into the gravy to lend its unique richness to the flavour of the meat. So you think you don't like Stilton because of those blue veins in the cheese? Don't worry, when Blue Stilton is cooked in a pie it no longer has the bitterness of the uncooked cheese. I thoroughly enjoyed my Steak and Stilton Pie as I hope you will enjoy yours.

But wait, there was enough Stilton and flaky pastry left over after preparing the pie for a couple of bonus recipes. I cut the spare pastry into round pieces about three inches in diameter and made an hors d'oeuvres and a dessert.

To make the hors d'oeuvres, lay slices of plum on a piece of pastry and bake until the pastry has risen and golden. Remove from the oven, put a tablespoon of grated Stilton on top and return to the oven until the cheese begins to melt. Serve immediately.

To make the dessert simply spoon a little Lyle's Golden syrup over the pastry before baking. Serve with custard or whipped cream.

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