Perfect PIES

Try our cosy bakes for a hearty and warming supper

- ROSE FOOKS

Steak and Stilton pie

Comfort food at its best, this unctuous option is perfect on chilly nights.

SERVES 6-8 PREP 25 mins, plus cooling COOK 2 hrs 30 mins

* 2tbsp olive oil

* 1 onion, chopped

* 2 sticks of celery, chopped

* 2 carrots, peeled and chopped

* 1 garlic clove, crushed

* 600g diced beef stewing steak

* 2tbsp plain flour

* 1tbsp English mustard powder

* 2 bay leaves

* Few sprigs thyme, leaves picked

* 1tbsp tomato puree

* Large glass red wine

* 600ml beef stock

* 375g roll puff pastry

* 200g Stilton, crumbled

* 1 small free-range egg, lightly beaten

1 Heat the olive oil in a large pan over medium heat. Add the onion, celery, carrots and garlic, and fry for 15 mins.

2 Mix in the meat and sauté for 5 mins, stirring to seal on all sides. Stir in the flour. Add the mustard powder, bay leaves, thyme and tomato puree. Pour in the red wine and stir well, then add the stock and bring to a simmer. Cover and reduce the heat to low, cooking for 2 hrs until the beef is tender. Season to taste, then transfer the mixture to a pie dish and leave to cool.

3 Heat the oven to 160C Fan/Gas 4. Roll out the pastry on a lightly floured surface. Remove the bay leaves from the pie filling and crumble the Stilton over. Brush the rim of the dish with beaten egg. Lay over the pastry and trim the excess, leaving 2cm overhanging. Tuck this under the lip of the dish before pressing the edges to seal. Brush over the remaining egg wash and cut a slit in the top. Bake for 30 mins, until golden.

PER SERVING(for 8)446 cals, 26g fat,13g sat fat,21g carbs

COOK'S TIP

If you have time, prepare the pie filling a day ahead - the meat will become more tender and the flavour will improve overnight.