Saturday 7 May 2016

Beer and Beer Plate Pie

Another use of leftovers...I had some filling left from the loaf pies I'd made for the cycling would have been nice as a casserole or similar, however it should really go in pastry. I decided to make up a batch of rough-puff pastry, and use the excess filling in a plate pie...this is a great way of putting together a rustic looking pie pretty quickly. I've got a rough-puff pastry recipe that gives good results pretty quickly, so I was able to throw this together fast, as the filling was already made and cooled. A pie plate is a wise investment, they cost a couple of pounds, and will probably last forever (I remember using them at scout camps for everything from eating to a shield!)

The pastry gave me some left-overs....enough to line a 20cm tart tin (so there is clearly another left-over recipe coming!)

Beef and Beer Plate Pie - Recipe


I used the left-over filling from the loaf-pies earlier in the week...the volume was about 1/5th of the total mixture. You could always bulk it out with baked beans, more bacon, potato, veg etc...this is the great thing about pies, you can literally chuck in anything with some gravy.

Pastry Ingredients

  • 400g plain flour
  • 100g cold butter, cubed into 1cm bits
  • 100g lard, cubed into 1cm bits
  • Pinch of salt
  • Chilled water (volume varies on flour, I used about 100ml)
  • Flour (for rolling) 
  • Beaten egg (to seal and glaze)

1) Put the flour and salt in a large cold bowl

2) Place the fats in, and toss them in the flour until they are coated and separate

3) Slowly add the water while mixing with one hand, using your fingers. You're attempting to form a dough around the fat blocks.

4) Once the dough has just formed (so it's very crumbly and flaky), form into a rough, thick rectangle and place on a heavily floured surface

5) Roll out into a rectangle about 2cm thick, then fold into thirds

6) Flip, turn, roll and repeat 6-7 times. You will need to heavily flour the rolling pin and the surface.

7) Wrap in clingfilm and chill for 20 minutes in the fridge


  • Pre-heat oven to 200'C
1) Cut the pastry in half, and roll each half out to ~3mm thickness square, large enough to cover a 24cm pie plate

2) Use one sheet line the pie plate, with the excess hanging over the edge

3) Place the pie filling in the middle of the plate

4) Brush the edge of the pastry with beaten egg

5) place the second sheet of pastry over the top of the filling, pressing down lightly on the edges

6) Trim the excess from the edges of the plate, and crimp the edge

7) Brush the top of the pie with beaten egg, and cut an steam vent in the middle

8) (optional) Using some of the cut-offs, make some decorations, and place on top of the pie, brushing them with egg

9) Bake in the oven for 30-35 minutes, until the pastry is puffed up and golden

10) Cool on a wire rack...this pie can be eaten hot or cold.