Cover the top with a layer of the puff pastry. Pinch the pastry in at the edges of the dish and trim any that hangs over the edge. Cut a slit in the centre of the pie. You can decorate the top of ...

Tender beef in a rich sauce made with beer and bacon, topped with crisp, golden puff pastry – this superb steak, mushroom and ale pie is a perfect autumn warmer.

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 ...

Discard the bay leaf. Preheat the oven to 200°C. Top the beef filling with the puff pastry, tuck it round the pie, then brush with the beaten egg. Pop the ovenproof slow-cooker pot (without the ...

Enjoy this tasty steak and mushroom pie for 8 ProPoints ... Tip the mixture into an oblong baking dish. Lay the puff pastry sheet on top of the baking dish, trimming the edges with a sharp knife.

It was more puff pastry than standard pastry which resulted in a cooked outer appearance but, on the inside, it looked a bit raw. Ultimately it was an enjoyably average steak and ale pie.