Cooking the classic Steak and Ale Pie | Paul Hollywood’s Pies & Puds

Steak and Ale pies and all-time British favorite and a recipe I've been baking for years but I want to take this pie a step further so with that in mind I headed off in search of the ultimate meaty flavor [Music] my quest has brought me to this food show in Dundee and I arrived to the welcoming whiff of sizzling steak or buffalo steak to be precise I'm here to discover whether Buffalo could maximize the meaty Taste of my pie and the man who wants to convince me has a stool right here it's farmer Steve Mitchell Steve how are you doing nice to meet you now I want a proper beef okay I've never actually cooked with Buffalo before and is this a sort of range you're looking at then because it looks exactly the same it's probably one of the biggest advantages of the Buffalo is that we're not trying to re-educate we're selling all the same Cuts as you would get with beef it's actually a lot healthier equivalent of half a fat of beef I can hear you almost seeing immediately all fat that's flavor but it's the same amount of fat but the consistency of the Fat's very different so a bit like your olive oil against your vegetable oil you know buffer battery but one much less bad that's all very interesting but the proof will be in the eating so let the people decide starting with me now that's the buffalo [Music] lots of flavor texture is there it's got a bite to it it's not chewy it's just got more to it more meat to it now the cow nice flavor a bit more cheerier than the Buffalo actually probably the cut but then you lose the flavor in the cow quicker than you do in the Buffalo the Buffalo flavor hangs around more I'm sold but what will other people make of the differences between the two meats and will they have any beef about eating buffalo excuse me would you like to try this take a toothpick time for the taste test first the Buffalo oh that is delicious isn't it that's lovely really nice okay that's really very nice it doesn't taste quite beef and now for the beef not a big difference that's a buffalo that's cow oh no the Buffalo has a better texture that's the Buffalo that's the cow no way that's gorgeous it's just a bit more tender let's get more flavor there's more seasoning to it I thought the Buffalo was very tender and very very tasty and it's 10 that it's more tender yeah the Buffalo is much nicer it was a more flight or some so it's a thumbs up for Farmer Steve's buffalo meat well from the people of Dundee at least but tasting the meat is one thing I want to visit Steve's farm so I can see exactly where it comes from one thing you're gonna have to watch out for they have rather large horns you always have to keep your wits about you I made that fatal mistake exactly this time last year and ended up spending four weeks in hospital it was a consequence where right where you really really wouldn't want it you can't get it stitched really really I'm just I think I'm busy actually Steve anyway lovely meeting you mate city boy I'd say more Cowboy myself staring fear in the face I head to clentry farm near kilcardi where Steve keeps a herd of 350 water buffalo which he's grown from a hundred animals which he brought over from Romania we're obviously going to uh rather than walk in we'll take the quad bikes yeah uh there's a bit of a game enjoy your ride there mate let's go Steve also Farms Aberdeen Angus and Jacob lamb but it's his puddled up buffalo meat that I've got in mind for my Steak and Ale pie [Music] wow these are much bigger than I thought they were going to be to be honest these are the females these are breeding cows yeah these are big animals living in a big landscape I mean now I've got a feeling of how these animals live and it's so hilly as well and you've got such Lush grass we don't feed any concentrates at all so it's purely grass based it's all slow and easy with the Buffalo nothing nothing can be done in a hurry right then how you heard them to how you look after them but the result is a really really tasty product and when you look at that view you think yeah even I could live here but I'm not here to look at this scenery I'm after buffalo meat for my pie and Steve's gonna make me earn it so what have you got me doing if you're feeling brave enough it can maybe you can help me tag some calves okay they got horns well calves have little horns but the orange you're gonna have to watch out for is the mum's horns they're quite big surprise we're tagging their babies so they could be a little bit protective fantastic that cheers me up no one lead the way oh it's cool steve wasn't joking as soon as I arrived there's a protective mother who seemed a little too Keen to meet me the sanctuary of my kitchen suddenly feels a long way away [Music] so says the man who ended up in a hospital recently so what we're going to do here is I've obviously got the cows on this side and the cavities here yeah we just let one go round at a time let it tell us which calf says calves are born in the fields unassisted so there's no telling which car belongs to which mother to reunite them one mother at a time is brought to the group to pick out her calf What fault if we get a boy I'll name it after you oh I think there's a couple so we've decided it's a the shiny calf poor okay yeah it is all we've got to do now is separate mother from calf and when I say we I mean they of course have you seen the size of those horns it's the same color as my Labrador it'll hurt a little bit but it'll be over very quickly okay I'm a natural at talking bull with that one's mum having that lovely bit of silver here in its forehead what do you think we should name this one after you uh yeah we could be happy for that wouldn't we yeah absolutely yeah Silver Fox you think go on [Laughter] all right you have to look after this one now to come back probably it's Godfather yes come on in Silver Fox yeah this could be a prime breathing boo you never know it could be the one it's seven it's Sean what he promised as a youngster it's a good calf [Music] got a buffalo named after me fattened up on West 5's finest grazing the puddled up Buffalo is sold at farmers markets and traditional local butchers [Music] Hello nice to meet you how you doing yes of course John the butcher stocks an array of Buffalo from upmarket room steak and Silverside to cheaper Cuts like shin and topside what do you think of the flavor difference between the cow and a buffalo it's a slightly stronger flavor but not much difference what cut do you think I should use for a Steak and Ale pie sticking out by I would go for the the sidewalk what do you call the side on pop here nice texture sleep touching Crystal on it let's get a bit flavor as well when it's cooked not doing lovely that inside the pie I think will go extremely well probably not that much leaner it's just equivalent of half the five if you were looking at one of our Abilene Angus Grumps here it would be pretty similar but if you look at the coast look at that fats very white in comparison to beef fat it's more more digestible by the body so you're still crucially getting the same amount of fat to carry the flavor through keep the meat moist and juicy to eat okay I'm bought and solving the fact that I'm going to use buffalo when it comes to the Ale I'll leave that to you that's a taste test I'll enjoy absolutely I think I've chosen wisely I mean the Buffalo what we saw today has been reared fantastically and I can't believe I've got a buffalo named after me well sort of me joining me all the way from puddled up Prairie is Buffalo Steve hi Steve how are you doing good well I left you at the farm I was so filled with testosterone driving that quad bike and checking out all the Buffaloes I went for two breakfasts how was the Silver Fox he's doing well yeah no no I've got my bill for maintenance with me so don't don't no he's a weird character actually right what I'm going to do is the steak in our pie with that sort of flaky lid I think would work quite well that bushiness that comes through now running through the ingredients I've got here obviously you've brought down the ale did you drink this a lot well I just believe that when we're making a pie there's you know no point putting a second rate product in you know put in quality we'll get out quality so it's a very good beer I think oh it's got lots of depth of flavor and it's got a strong pepperiness that sort of runs across the top as well which would go really well with that steak how many bottles did you bring down with it well there's a couple Less in there when I say oh good lads to start things off warm your pan and then add some oil and butter I've already coated the meat in flour which will help it brown the way this Meats colorant it's cooking a lot quicker than normal beef what reason do you think that is I'd certainly put that down to the fat right I mean the fact that it's a slightly a little bit leaner as well because don't forget the fat would melt on a normal beef and that would obviously coat it and that would protect it almost but this hasn't got that the Brown's beginning to happen caramisation aren't you caramelization you've been down there too long you know I'm going to take this off the heat now smells fantastic all right get out my way go sit there do some beer I have well we we glass would be nice I don't know if I've got enough left well you've probably eaten drunk too much of it on the way back take the brown meat out of the pan then chop a carrot and add some shallots mushroom sauce and a bit of brown sugar to help with caramelization then some tomato puree and a drop of Ale before Steve drinks it all you realize this is going to be recreated at Edinburgh Farmers Market we'll have the Paul Hollywood pies now if you come over here a sec let me just cut this out a bit all the flour that was coated in that steak and has gone down to the bottom yeah yeah let's form the little scrapings I'm just releasing all them for the box that's where the flavor is you smell that no it's lovely it's lovely isn't it that is going to be the heart that goes inside the pie it's a shame you haven't got a smell-o-vision it's absolutely delicious to add moisture and flavor to Your Pie pour in the rest of the ale and some beef stock and stir then add the Buffalo back into the pan add a few sprigs of thyme season with salt and pepper and bring to the boil then reduce the Heat and simmer gently for about an hour until the meat is beautifully tender right so the next job for me this is the pastry best I'm looking for it don't be letting me down I'm not going to I want a bit of horns on it you manage that yes a fact that yes I'll come to that in a minute for the pastry get your bowl of flour and salt and add a squeeze of lemon juice [Music] add some lard and butter break it up into crumbs using your fingers this is what we call a flaky pastry it's made like a puff pastry but in a different way I am using lard B and putting clumps in rather than sheets of butter which I'm going to show you how to do now you do this all the time Steve I can tell then you add the water to it turn it round see how much flour is getting picked up by that liquid you don't want this Dough too too wet if I just bring that together you end up with a dough like that now because it's going to be a rough buff you want a bit of strength you don't want this thing to break too easily pop your dough in the fridge for half an hour to solidify the lard and the butter I'll show you how it incorporates in so imagine this is the dough that you've rested and all you do is you roll your pastry out and then with the rest of the butter and the large you cover two thirds of it you then fold it over and fold it again that's what we call a turn that then goes back in the fridge and you want to leave it in there until it solidifies again now if it freezes probably better because it stings it and it takes about 15-20 minutes you then bring it out roll it out again and then fold it again that's the second turn now this dose had four turns I've just given it another turn right I'll get that filling out of the fridge pull the filling into the pie dish add a line of pastry around the outside rim to help the lid stick lay your dough over the top and using your hands bind it to the rim trim off any excess with a knife and crimp the edges with your fingers so that's your basic pie on top of that though we can roll up a piece of dough because it's Buffalo a couple of prawns that is our buffalo pie ready to go in the oven now this is going to be baked at 200 degrees C for about 35 minutes now over here that is a proper Buffalo and Ale pie great quality meat can't wait to tuck in and it's even decorated with holes this hearty wholesome pie will bring comfort and warmth to any Meal Time Steve we're gonna have to wait a little bit longer before we get a chance to eat it can we can we looking forward to it [Music]

Channel: Paul Hollywood

Views: 29,069

Keywords: Paul Hollywood, Baking, Bake off, Bake-off, channel 4, cakes, bread, baking bread, Paul Hollywood eats japan, Paul Hollywood's City Bakes, cooking, food

Id: mcv9swgPV7o

Length: 14min 28sec (868 seconds)

Published: Thu May 18 2023