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Kitchen Pin<br />
British<br />
Pie Week<br />
Following on from the success of ‘Skip’s Pop-Up Pie<br />
Shop’ at Cambridge Chop House in January this year,<br />
their sister restaurant St John’s Chop House will be<br />
serving two special pies for British Pie Week this year!<br />
Andrew Skipper, Head Chef at Cambridge Chop House<br />
has given us his recipe for a delicious beef pie<br />
you can make at home!<br />
Makes 4-6 individual pies<br />
FOR THE FILLING:<br />
• A little vegetable oil<br />
• 500g diced beef<br />
• 1 medium sized onion, finely chopped<br />
• 3 sticks of celery, finely chopped<br />
• 1 carrot, finely chopped<br />
• 1 tin of chopped tomatoes<br />
• Salt and pepper<br />
• 1 pint of beef stock<br />
FOR THE PASTRY:<br />
• 250g unsalted butter, cold & diced<br />
• 500g plain flour<br />
• Pinch of salt<br />
• Water enough to bind<br />
• 1 medium egg<br />
TO MAKE THE FILLING:<br />
Heat the vegetable oil in a thick<br />
based pan and caramelise the<br />
beef until golden brown on<br />
all sides. Add the chopped<br />
onions, celery, carrot and<br />
tomatoes. Season with salt<br />
and pepper, add the stock<br />
and cook on a low heat with<br />
a lid on for 90 minutes or<br />
until the meat is tender.<br />
Remove from the heat and<br />
set aside to cool.<br />
The Cambridge Chop House<br />
1 King’s Parade<br />
Cambridge, CB2 1SJ<br />
Tel: 01223 359506<br />
www.cambscuisine.com<br />
TO MAKE THE PASTRY:<br />
Rub together the butter<br />
and flour with the salt until<br />
it resembles breadcrumbs.<br />
Bind together with a little cold<br />
water until you have a dough,<br />
being careful not to overwork.<br />
Leave the pastry to rest for 30<br />
minutes in the fridge, wrapped<br />
in cling film to stop it drying out.<br />
Pre-heat the oven to 180°C / 160°C<br />
(fan) /Gas Mark 4. Roll out the pastry<br />
to a thickness of 0.5cm, then place the pie<br />
dish upside down on the pastry and cut out<br />
the lids. Shape the rest of the pastry into the<br />
mould by hand to a thickness of 0.5 cm. Fill with<br />
the pie mix and top with the lids. Crimp the pastry<br />
edges together around the rim and trim off any excess<br />
using a small knife.Brush the lid with the egg wash using a<br />
pastry brush.Bake in the pre-heated oven for 30 minutes or until<br />
the pastry is golden brown. Serve hot with mash & gravy or liquor.<br />
<strong>Velvet</strong> <strong>Magazine</strong> | <strong>March</strong> <strong>2017</strong> 13
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