Warwick Davis’ steak & Stilton pie | Jamie Oliver recipes (2024)

FAQs

How many calories in a steak and stilton pie? ›

Shortcrust pastry is the best for pies that fully encase a filling as they tend to be firmer and less likely to leak. Puff pastry is great if you prefer just a pastry lid on top of the filling. Ready rolled shop-bought pastry are easy to handle and quite reliable - even professional chefs appreciate the convenience!

Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

Tip the onion into the pan and fry for a few minutes. Add the flour, stir and cook for a minute, then slowly stir in the ale. Return the meat to the pan, season and add the mushrooms. Bring to the boil, cover with a lid and transfer to the floor of the Simmering Oven for about 2 hours, or until the meat is tender.

Flour as Pie Filling Thickener

Teaspoon for teaspoon, you will need to use about twice as much flour as you would cornstarch or tapioca to achieve the same thickening effects. Adding too much flour to your pie filling will turn it cloudy and pasty, with a distinctly floury taste.

Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender. At Heartstone Farm, our grass-fed beef is aged 14 days for optimal tenderness.

Sadly, they're not great as a regular part of your diet. An average individual meat pie provides around 450kcal, but the biggest problem is the 12g of saturated fat inside it – that's more than half the daily guideline. If you have buttery mashed potato or chips on the side, the fat content of your meal is even higher.

Stilton – 410 calories per 100g

This gorgeously marbled blue, which works out at 123 calories per portion, is one of the strongest smelling cheeses around, which makes it especially delicious.

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

Can you put puff pastry on the bottom of a pie? ›

If you want to make a puff pastry base for your pie

As you warm up your oven, put a baking tray in to heat up. Then when you put your pie in the oven, sit the dish on top of the hot baking tray. I find that this really helps to cook the base of the Steak Pie and stop a soggy bottom.

The main differences between puff pastry and phyllo dough are their fat content and preparation. Puff pastry is a laminated dough that gets its signature airy puff from layers of butter, while phyllo dough is comparatively low-fat. Phyllo dough is mostly flour and water and can dry out easily.

Preheat oven to 180°C / gas 4, place pie on an oven tray and bake for approximately 40-45 minutes or until pastry is golden and risen and filling is piping hot. To prevent the pastry from browning too quickly, you may wish to cover the pie loosely with foil or parchment paper.

FINO PIE THICKENING is a balanced blend of cereals and starches especially designed for thickening and stabilising pie meat.

The three main thickening agents for gravies are flour, cornflour and arrowroot. The first two are normally used in savoury dishes while arrowroot tends to be used in sweet dishes – that said, arrowroot will work in a savoury dish as it has no flavour.