Warwick Davis’ steak & Stilton pie | Jamie Oliver recipes (2025)

FAQs

How to make a pre made steak pie? ›

Reheating Steak Pie

Top tip - When pastry rises and turns golden brown the pie should be ready but always ensure pie is piping hot throughout before serving. Reheating Guidelines - Remove from wrapper and place in a preheated oven at 180'c / Gas 4-5 for 30-40 minutes.

Tip the onion into the pan and fry for a few minutes. Add the flour, stir and cook for a minute, then slowly stir in the ale. Return the meat to the pan, season and add the mushrooms. Bring to the boil, cover with a lid and transfer to the floor of the Simmering Oven for about 2 hours, or until the meat is tender.

Description. Our pies are already cooked for just need heating through in the foil tray. Remove all other packaging and place the pie in the foil tray in the middle of a preheated oven at temp 160oC/gas mark 3 for 40-50mins.

Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar.

A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom. (Using metal is crucial: Glass or ceramic pans don't transfer heat as efficiently, so they can be accomplices to a sad, soggy bottom.)

If you have made similar steak and beer stews or savory meat pies before and wondering why they taste so bitter, this is due to the type of beer in the dish. So there are some beers that you should avoid: Avoid hoppy, exceptionally bitter beers for this as the flavor will be too bitter in the end.

To be honest, as long as you're using a proper ale rather than an industrially-produced lager, any ale will work quite well. You're best bet is to pick something dark and sweet, but not a very heavy stout, which can add a bitter flavour – a porter fits nicely.

Like a classic beef stew recipe, the best beef for steak pie is beef chuck, aka “stew beef.” This affordable cut of meat can sometimes be a little less tender, making it the best option for the slow roasting required for this savory steak pie.

Preheat oven to 180°C / gas 4, place pie on an oven tray and bake for approximately 40-45 minutes or until pastry is golden and risen and filling is piping hot. To prevent the pastry from browning too quickly, you may wish to cover the pie loosely with foil or parchment paper.

Why is my steak pie chewy? ›

Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender. At Heartstone Farm, our grass-fed beef is aged 14 days for optimal tenderness.

We then make the rich gravy out of the stock to give it a great taste. Rest assured the steak will be as tender as you can imagine. This will feed an average of 6 people. Bake in preheated oven at 180C/GM4 for 40-45 minutes.

1. Remove plastic wrapping from hand pie and place on baking sheet in pre-heated 400° oven (preferably lined with parchment paper). 2. Bake 45-50 minutes or until deep golden brown.

Heating Fully Baked Pies:

Pre-heat your oven to 350 degrees. Put the pie, turnovers, or pastry on a cookie sheet on foil or parchment, and lightly cover with foil. For a 9-inch pie, heat for 15-20 minutes. A 5-inch pie will take about 12-15 minutes and turnovers will take about 10-12 minutes.

Feeds on average 7-8 people. Bake in preheated oven at 180C/GM4 for 60-70 minutes. Cover with foil for the first 40 minutes.

It is made from stewing steak and beef gravy, enclosed in a pastry shell. Sometimes mixed vegetables are included in the filling. The dish is often served with "chunky chips" (thickly sliced potatoes fried, sometimes in beef dripping).