For the best steak-and-ale pie, you'll need to choose the right type of meat to fill it with. Here's what to keep in mind ...

Rub the flour and butter together until the mixture resembles fine crumbs. Add the salt and egg. Mix together and add cold water to bind. Wrap in cling and chill. Roll out the pastry as thinly as ...

Discover more such recipes from these chefs at Taste of Dubai from February 3 to 5 Ingredients Pie filling: 1 kg beef rump (cut into 4 cm cubes) 400 gms beef brisket 100 gms plain flour 40 gms ...

This classic steak pie uses stout to make a rich gravy and ready-rolled pastry for ease. For the ultimate pie, the recipe suggests using shortcrust for the base and puff for the lid, but obviously ...

The first recipe for steak and kidney pie was written down in 1694 - cementing its place in Britain’s kitchens for hundreds of years to come. While the flaky pastry and gravy and meat filling ...

In a large bowl, combine the vinegar, garlic oil, ginger, garlic, lemongrass, and agave nectar. Add the steak, turning to coat well in the marinade. Cover the bowl tightly with plastic wrap and ...