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Easy pie recipe

Beef and Red Wine Pie

22 March 2020 By Charlotte Pike Leave a Comment

I made this delicious pie some time ago and promised you the recipe, and here it is. It works really nicely with venison, too. Some of you have been asking for a beef pie recipe for a while, and I think I’ve really cracked it with this one. You can use most cuts of beef if you don’t have chuck steak. Just make sure it’s nicely trimmed. I’ve also included enough pastry to make a bottom and a top. I know this is controversial, but I usually just add a top to my pies (I know, that means it’s technically a casserole with a pastry, not a pie), but that’s how I like it. So you can halve the quantity of the pastry recipe if you like. Any excess will freeze well though. I like to roll it and then freeze it in a sheet. 

Beef & Red Wine Pie
2020-03-22 11:00:45
Serves 6
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1114 calories
76 g
219 g
64 g
49 g
29 g
487 g
548 g
6 g
2 g
32 g
Nutrition Facts
Serving Size
487g
Servings
6
Amount Per Serving
Calories 1114
Calories from Fat 574
% Daily Value *
Total Fat 64g
99%
Saturated Fat 29g
146%
Trans Fat 2g
Polyunsaturated Fat 5g
Monounsaturated Fat 27g
Cholesterol 219mg
73%
Sodium 548mg
23%
Total Carbohydrates 76g
25%
Dietary Fiber 4g
15%
Sugars 6g
Protein 49g
Vitamin A
97%
Vitamin C
7%
Calcium
7%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons olive oil, for frying
  2. 700g diced chuck steak
  3. 20g plain flour, seasoned
  4. 200g smoked bacon, sliced thinly
  5. 25g butter
  6. 2 red onions, peeled and thinly sliced
  7. 3 small carrots, peeled and finely diced
  8. 250ml red wine
  9. 400ml beef stock
  10. 4 sprigs of thyme, leaves roughly chopped
  11. 1 bay leaf
  12. 1 tbsp muscovado sugar
  13. 1-2 tsp Aspall Red Wine Vinegar
  14. For the pastry
  15. 500g plain flour
  16. 125g butter
  17. 125g lard
  18. Pinch salt
  19. Cold water
  20. One large egg, beaten
Instructions
  1. Method
  2. Pre-heat the oven to 150C/Gas Mark 3. Place the beef in a bowl, add the flour and season well with salt and pepper. Heat the oil in a large frying pan or casserole dish and add the beef to the pan. Fry over a high heat until brown. Add the bacon and continue to cook.
  3. Turn down the heat and add the butter, onions and carrots and fry for a couple of minutes. Add the wine, stock, thyme, bay, sugar and vinegar. Stir well, bring to the boil.
  4. Tranfer the filling to an ovenproof casserole dish. Cover and place in the oven for 1.5 to 2 hours. Remove and allow to cool.
  5. Now, make the pastry. Rub the fats into the flour in a large bowl to make breadcrumbs. This can be done very quickly in a food processor. Blend with enough cold water (around 4-6 tablespoons) to make a firm dough. Wrap and chill for 30 minutes.
  6. Pre-heat the oven to 200C. On a floured surface roll out half the pastry to the thickness of a £1 coin. Spoon in the cold pie filling into a pie dish and cover with pastry. Trim the edges and decorate if you wish. Cut a hole in the centre, brush with beaten egg and bake for 35 to 40 minutes until the filling is bubbling and the pastry is a rich, golden brown.
  7. Serve with wilted greens, and potatoes, if you like.
By Charlotte Pike
beta
calories
1114
fat
64g
protein
49g
carbs
76g
more
Charlotte Pike https://www.charlottepike.co.uk/

Filed Under: Dinner, Recipes Tagged With: Beef and red wine pie recipe, Beef pie, Best pie recipe, Easy pie recipe, Homemade pastry

Lemon Meringue Pie

15 April 2017 By Charlotte Pike 2 Comments

IMG_5844

This is such a popular pudding and it’s great to serve at the end of a special meal or celebration. It is surprisingly simple to make, and whilst a little work is involved, it doesn’t take long to bake. The quick, fast cooking leaves the meringue chewy and marshmallow-like on the outside and fluffy inside. I promise you, everyone will love it!

Lemon Meringue Pie
2017-04-15 19:17:21
Serves 12
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Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
528 calories
76 g
146 g
23 g
7 g
14 g
144 g
234 g
55 g
1 g
7 g
Nutrition Facts
Serving Size
144g
Servings
12
Amount Per Serving
Calories 528
Calories from Fat 202
% Daily Value *
Total Fat 23g
35%
Saturated Fat 14g
68%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 146mg
49%
Sodium 234mg
10%
Total Carbohydrates 76g
25%
Dietary Fiber 1g
4%
Sugars 55g
Protein 7g
Vitamin A
15%
Vitamin C
6%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. For the pastry
  2. 325g plain flour
  3. 150g cold, cubed salted butter
  4. Pinch of sea salt
  5. 3 egg yolks
  6. For the lemon filling
  7. 325g caster sugar
  8. 150g salted butter
  9. Juice and zest of six unwaxed lemons
  10. 2 eggs and 1 egg yolk (keep white aside for meringue)
  11. For the meringue
  12. 6 egg whites
  13. 325g caster sugar
Instructions
  1. The easiest way to make pastry is to use a food processor. It’s quick and keeps pastry cool, which is very important to achieve success.
  2. Start by putting the flour, salt and cubed butter into the processor. Whizz until the mixture resembles fine breadcrumbs. If you don’t have a processor, rub the fat into the flour using your fingertips.
  3. Stir in the egg yolks and carefully bring the pastry together to form a ball.
  4. Wrap and chill for 30 minutes in the fridge.
  5. Meanwhile, preheat the oven to 180C/Gas Mark 4. Roll the chilled pastry out to form a large, thin disc, around 3mm thick, and line your tart tin. Cover the pastry entirely with non-stick baking paper, ensuring it sits in the corners, and fill the tin with baking beans. Blind bake for 15 minutes. Remove the tin from the oven, carefully remove the beans and baking paper and return the uncovered pastry case to the oven for a further 5-7 minutes, until firm, but not coloured. Remove from the oven. Turn the oven up to 200C/Gas Mark 7.
  6. Meanwhile make the lemon filling. On a very low heat melt the butter, add caster sugar, lemon juice and rind and then stir in the beaten eggs. Stir carefully over a gentle heat until the mixture coats the back of a spoon. Remove from the heat and pour into the pastry case once that is baked. Level off with the back of a spoon.
  7. Next, make the meringue. Whisk the egg whites in a bowl or stand mixer until they start to look white and fluffy. Add the sugar and whisk for a further 10 minutes until very stiff.
  8. Pipe the meringue on top of the lemon filling using a piping bag and nozzle – I just did it roughly using a number 9 round nozzle, which is around 7cm diameter.
  9. Bake the pie for 8 minutes and remove from the oven and allow to cool completely.
  10. Serve when cool – I find the lemon filling runs if it’s cut too soon. In fact, it’s best served at least 6 hours after being made, so I often find it’s easier to make the night before you want to eat it.
Notes
  1. To make this pie, I use a 30cm diameter, 3cm deep fluted tart tin with a loose base. This may be larger than ones you have at home, so just halve the recipe for a 20cm diameter tin.
By Charlotte Pike
beta
calories
528
fat
23g
protein
7g
carbs
76g
more
Charlotte Pike https://www.charlottepike.co.uk/

 

Filed Under: Baking, Dinner, Recipes Tagged With: Amazing lemon meringue pie, bake, cake, Celebration, Easter, Easy pie recipe, homemade lemon meringue pie, homemade pie recipe, lemon, lemon meringue pie, meringue, pie, Recipe lemon meringue pie, The best lemon meringue pie

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About Charlotte

Charlotte Pike, award-winning cookbook author, cookery teacher and chef.

Author of five bestselling cookery books, leading independent cookery teacher and private chef, running Charlotte's Kitchen catering company. Charlotte is also the current Chair of the Guild of Food Writers.

Charlotte is known for her recipes that really work, and as a professionally trained chef who writes about food.

Charlotte lives in the English countryside and is passionate about great home cooking using the best seasonal ingredients.

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