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Oxtail and ale pie

Oxtail and ale pie – recipe

This variation on a classic is a must for all pubs menus. Using Knorr to meet your guest's expectations.

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Ingredients

For the pie filling:

To assemble and cook:

  • Puff pastry 450.0 g
  • Egg 50.0 g

This variation on a classic is a must for all pubs menus. Using Knorr to meet your guest's expectations.

...

Preparation

  1. Advance preparation:

    • Preheat oven to 190ºC.
    • Prepare the individual pie dishes.

  2. For the pie filling:

    • Season the Oxtail & steak with the KNORR Professional Garlic Paste then toss in the flour.
    • Remove the steak from the flour shaking off any excess. Reserve excess flour for later in the cooking.
    • Make up the KNORR Roast Beef Bouillon Paste by whisking into the water when it is boiling.
    • Heat the oil and butter then brown the meat.
    • Add the diced onions and mushrooms
    • Add in the KNORR Roast Beef Bouillon, ale, thyme and bay leaf.
    • place in a pressure cooker for 1 hour or until tender.
    • Remove from the heat, whisk in the Knorr Professional Gravy granules and allow to cool.
    • Once cool remove the oxtails and pick the meat and fold back into the pie mix

  3. To assemble and cook:

    • Roll out the pastry on a lightly floured surface and cut slightly larger than the individual pie dishes.
    • Evenly load the dishes with the pie mix
    • Place the pastry lid on top and crimp the pastry into the side of the dish.
    • Brush the puff pastry lids with egg yolk
    • Cook in preheated oven at 180c for 30-35 min. until the pastry is golden brown and cooked through 
    • Why not serve with chips, mushy peas & gravy using KNORR Professional Gravy for Meat Dishes