Hey guys! It’s been a while since we’ve gone to the savory side of things on here, so I think it’s about time.
I’ve been watching the newest season of The Great British Bake Show, and first of all, if you aren’t watching this, get on it. It’s like a breath of fresh air compared to American food competition shows. Everyone is super nice to each other and the whole thing feels way more wholesome.
And anyways, every time I watch a season of this show, when it comes to pastry week, those savory pies give me a craving. On Sunday morning a while back, I was watching the latest season, and the bakers where making savory pies that were KILLING ME. I had to have one.
Also, side note, why don’t Americans eat more savory pies? I don’t know why it’s not a thing here, outside of chicken pot pie that is, because savory pies are so flippin good. It’s like full on comfort food. Flakey pie crust, gravy, potatoes, meat? It’s the perfect meal.
So anyways, onto this pie. Because there’s a lot of steps here (and I have a baby to tend to), I’m using a couple of shortcuts here. The first is store-bought pie crust. I know, I know, I’m a baker, and listen, it’s not that I CAN’T make a pie crust. It’s that I don’t always have the time, and you probably don’t either. Anyways, I also bought pre-sliced mushrooms for this, huge help because honestly chopping takes time.
I baked mine in a braiser-style dutch oven. If you don’t have one of those, you can also bake it in a regular standard 6-7 quart dutch oven, or similar oven-safe pot. Or if you have a deep dish square-ish casserole dish, that would probably work as well.
As for the steak, I used short ribs. They were at a good price at my store. Now, I’m gonna be honest, I’m not great at cooking red meat, so I don’t have a ton to go on here, but the short ribs worked really well for me. I hear that any type of stew meat would work well here.
So anyways, I hope you guys enjoy this one, it’s one of my favs lately!
Steak & Ale Pie
- 1 large yellow onion, cut into half-moon slices
- 2 tbs. olive oil
- 1 tsp. sugar
- 4 garlic cloves
- 1 1/2 pounds steak meat of your choice, I used short ribs
- 2 pie crusts, prepared and rolled out
- 8 oz. sliced baby bella mushrooms (or white mushrooms)
- 1/2 can light beer, I used a pilsner
- 1 tbs. tomato paste
- 32 oz beef stock
- 2 large yellow potatoes, cut into small cubes
- 2 tsp. ground rosemary
- 1 tsp. ground thyme
- 3 tbs. cornstarch
- 2 tbs. water
- 1 egg
- Salt & pepper to taste for the top of the pie
- Salt, pepper, & garlic powder as needed, see recipe instructions
In a large saucepan, cook the sliced onions, olive oil, sugar, 1 tsp. of salt and 1 tsp. of pepper over medium-high heat until the onions are caramelized. This should take about 15 minutes, stirring occasionally. Meanwhile, mince the garlic cloves, and place them into a medium bowl. After the onions are caramelized, scoop them into the bowl with the garlic. Set aside.
Place your saucepan back on the stove, and return to medium-high heat. Cut the steak into bite-size cubes, and toss with the 2 tsp. salt, 1 tsp. pepper, and 2 tsp. garlic powder. Brown in your saucepan until the edges have reached a deep brown, and the meat is cooked through. Remove the steak from the pan, and place into a small bowl, set aside.
Preheat your oven to 400 degrees. Line your baking dish with the bottom pie crust, and prick with a fork. Bake for 15 minutes, until it's reached a light golden brown. Set aside.
Back on medium-high heat, add the sliced mushrooms, 1 tsp. salt, 1 tsp. pepper, and beer into your pot. Cook until the beer has reduced significantly, and then add the onions and garlic back into the pan. Stir in the tomato paste, and then the beef stock.
Add the cubed potatoes, 1 tbs. salt, 2 tsp. pepper, rosemary, thyme, and 1 tbs. garlic powder, and boil for about 10 minutes, or until the potatoes have cooked through. In a small bowl, stir together the cornstarch and water until combined. Pour into the boiling stew, and stir constantly until it becomes very thick. Stir in the cooked steak.
Pour the mixture into your prepared bottom crust in your baking dish. Place the top crust over the top, and slice vent holes. Beat the egg, and brush over the top of the crust. Sprinkle with salt and pepper lightly. Bake for 25-30 minutes, or until the top crust is golden brown. Serve hot.
Sometimes you just need something easy.
This weekend I made fish tacos for some friends, with a bunch of homemade sauces and toppings, and I was cooking for several hours during the day. So when it came to dessert, I wanted something simple.
This pie is about as easy as it gets, and you can actually make it in a bunch of flavors. It’s no-bake, but if you prefer a traditional pie crust you can definitely pre-bake one and use the same filling.
I’ve personally made a peanut butter version, but you could also do vanilla, or a citrus flavor, which would be awesome. Today though, it’s all about chocolate. Because guys, everyone likes it, and if you don’t want a big ol’ slice of chocolate pie after stuffing your face with fish tacos, I just don’t feel like I know you!
Basically, there’s only a few ingredients, and it only takes a few minutes to whip up. I threw it together just before serving dinner, and it was perfect. If you want to make another flavor variation, like peanut butter, replace the melted chocolate, or omit it and add fruit zest and extract.
I’ve got your Sunday brunch recipe right here. Quiche is seriously under-rated and not nearly common enough as far as I’m concerned. It’s super easy, and let’s face it, that’s what weekend life should be about.
If you’ve never made a quiche before, today’s the day to try it out. It’s the kind of thing that you can put anything into, so it’s perfect for any leftover veggies or meats that you have lying around. Plus, you can just use store-bought pie crust and it tastes just perfect.
I made this version with bacon, sweet red pepper, and cheddar, along with some other yummy things I had lying around. I think it can be easy to lose flavor in a quiche since there’s so much egg, so the key is to really build up flavors with every ingredient. I added caramelized onions that I cooked with some balsamic vinegar, some minced garlic, and a lot of black pepper to bring everything together. I like to sprinkle cheese and cracked black pepper on the top- once it’s baked up, there’s an amazing crust on the top from this!
The best thing about this dish is that you don’t even have to heat it up- it’s great cold, at room temperature, whatever is easiest for you totally works. I’d say if there’s one thing to always do, it’s to add cheese to it. Always cheese. Enjoy! Here’s the aftermath of my photo shoot-
- 1/2 yellow onion chopped
- 1 tsp. olive oil
- 1 tsp. balsamic vinegar
- 3 cloves of garlic minced
- 8 eggs
- 3/4 cup milk
- 1/4 cup heavy cream
- 2 tsp. salt
- 1 tsp. black pepper plus more to sprinkle on top
- 1/2 tsp. paprika
- 1/2 tsp. chili powder
- 1/2 red bell pepper chopped
- 1 jalapeno pepper seeds removed, chopped
- 6-7 pieces of cooked crumbled bacon
- 2 scallions chopped
- 1 cup cheddar cheese one handful reserved for the top
- 1 pie crust for a deep-dish pie
Preheat oven to 350 degrees
Over low-medium heat, cook the chopped onions, olive oil, and balsamic until reduced and caramelized. Add garlic and continue cooking for a couple of minutes. Remove from heat.
In a large bowl, beat together the eggs, milk, cream, salt, pepper, paprika, and chili pepper.
Then, fold in the red pepper, jalapeno, bacon, scallions, and cheddar cheese. Add in the cooled onion and garlic mixture
Pour the egg mixture into your deep dish pie crust. Carefully place your pie into the oven, and bake 45-60 minutes, or until a knife test in the center of the pie comes out clean, and the pie is set. Slice and enjoy!
It looks like easy recipes are dominating for me lately!
While we try our best to get the new house unpacked and livable, baking has taken a bit more of a backseat. That being said, this recipe really packs in the flavor, and it looks amazing too!
My soon-to-be-father-in-law just had a birthday, and while I’ve made him tons of traditional apple pies and ice cream over the years, this year I wanted to do something different (read: I didn’t have the time to make a whole homemade spread this year)
Anyways, I decided that puff pastry was the answer- and when ISN’T it the answer really? Here’s how it goes down- thaw your pastry, and get unfolded on a baking sheet. I lined mine with a silpat, but parchment paper will work too as it will kind ooz a bit, and dishes are for suckers!
Slice 2 granny smith apples as thin as possible- no peeling needed. Throw them in a bowl with 1/2 cup brown sugar, 1/4 regular sugar, and 1 teaspoon of cinnamon.
Then, lay em out over the top of the pastry in rows, or however you prefer really. Overlap them, put them on top of each other, just get those apple slices on that baby. Leave some room on the edges for the pastry to puff up all pretty.
I brushed some butter with cinnamon and sugar onto the sides, but it’s wonderful either way! Bake it up, and enjoy the easiest pretty thing you’ve ever made!
Apple Butter Tart
- 1 puff pastry crust
- 2 large granny smith apples
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 tsp. cinnamon
- 1 tbs. melted butter + cinnamon and sugar for sprinkling
Thaw your puff pastry, and unfold it onto your baking sheet.
Core your apples, or just slice around the core, and slice them as thin as possible.
Toss the slices with your two sugars and the cinnamon
Layer them on top of the pastry dough in some pretty fashion.
Brush the edges with butter and sprinkle on some cinnamon and sugar
Bake at 400 degrees for 15-20 minutes, or until the dough is fully cooked.
Hey everyone! It’s been a while, yes?
Well, my fiance and I just bought our first home a few short weeks ago! That being said, we’ve been doing a lot of painting and putting together new furniture, so blogging has taken a backseat for a few weeks.
I am starting to get my fabulous big kitchen together, which is so exciting! If you guys remember, I used to be Small Kitchen Big Head when I lived in Boston with my super small hallway of a kitchen, so this is an exciting experience for me! Here’s my adorable little baking corner:
I’ve still got a long way to go- I even cheated and bought pre-made pie crust today because I have no earthly idea where my rolling pin is at the moment. Not to mention an actual pie pan.. I went for the rustic tart look in place of searching through the mountains of boxes.
That being said, this is a super easy recipe that doesn’t require any special tools or a whole lot of time for that matter. Still, it comes out looking super beautiful and tastes fantastic. I made two since typical pie crust recipes make enough for two (top and bottom), and because we wanted to introduce ourselves to our new neighbors (with pie!).
If you’re not buried in the moving process, here’s my recipe for the best pie crust!
You can use whatever combination of berries and apples that you’d like, I just chose from what was on sale in my store. You could even use some thawed frozen berries if nothing fresh looks good- it’s all going to bake up delicious no matter what!
Triple Berry Apple Tart
- 2 apples peeled and chopped small
- 1 pint blackberries
- 1 pint raspberries
- 1/2 package fresh strawberries chopped (about a pint)
- Juice of half a lemon
- 1 tbs. sugar
- 1 tbs. cornstarch
- 2 8-9 inch pie crusts
- 1 egg beaten for egg wash
Preheat your oven to 350 degrees.
Mix all the chopped apples, and all of your berries together in a large bowl.
Add in the lemon juice, sugar, and cornstarch. Toss together.
Lay your first pie crust on your pan, and use a slotted spoon to place about half the fruit mixture in the center of the crust. Fold the edges of your crust over the berries.
Repeat for the other crust.
Brush each crust with an egg wash.
Bake for 25-30 minutes, or until crust is browned on top.