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 ...

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.

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 ...

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.

When it comes to pies, I just can't go past a traditional steak filling. Comforting, hot puff pastry ... to use short pastry on the base and bake it blind. This gives your pie a crisper bottom ...

Thaw the puff pastry according to the package directions. Preheat the oven to 400ºF. Butter an 11 x 7-inch glass baking dish or coat with nonstick spray. Melt the butter in a large saucepan over ...