Steak and ale pie followed by dad’s special toffee covered apples

16 Oct

As we had guests on Friday we thought we should up our game a little and rolled out one of the gastro pubs favourites in the form of steak and ale pie, mountain of mash and vegetables. As the guests in question included my dad we got him to roll up his sleeves and make pastry covered Bramley apples, which are baked in a wicked toffee sauce.  You get a satisfying crunch of pastry, sweet sauce and tart apple in each every bite.

The pie filling was browned beef coated in flour and nutmeg. Softened onions, garlic, brown sugar, a bottle of ale and seasoning. Cooked until rich and unctuous, about an hour and a half. Then topped with a puff pastry lid and popped in the oven for 30 minutes until golden.

After we were filled with pie, we squeezed in the apples with a healthy serving of cream to help things down. An 8.5 meal agreed our guests.

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