A friend requested this recipe, and gladly I am transcribing it. This was the first recipe I wrote in a then-new journal crafted from a repurposed book; its cover reads, "Everyday Foods" - perfect for my needs. My journal recipes are guidelines, as all recipes are for me, so without further ado, here is the Steak & Ale Pot Pie recipe....
Steak & Ale Pot Pie
You can make the flaky pie crust while the stew is in the oven, since it needs an hour to well, stew. Flaky crust recipe follows. In the meantime, you’re gonna need:
Preheat oven to 350.
In a heavy bottomed, oven-proof pot, over med-high heat, sear the meat, and add the vegetables and sage, s+p, and stir it up. Cook for about 5 minutes or so, just to get some cell walls broken down a little. Remember, this is going to cook for an hour, so there’s plenty of time for things to cook. Deglaze w/ ale and stock, simmer for a minute, cover and into the oven it goes, for an hour.
Meanwhile, make the flaky pie crust!
Steak+Ale pie I think traditionally calls for not this type of crust, and I’ve seen many a recipe that are a top-only crust, but I really love the all inclusive pie crust, like a true pot pie, in my humble opinion. There’s just something about the double crust in a pot pie that is so cozy and delectable, this is the one I’ve chosen to use.
Combine flour + salt, and cut butter into flour to resemble coarse crumbs. Add H2O/vinegar 1T at a time, mixing lightly w/ a fork until pastry is moist enough to hold together in a flattened ball. You may opt to chill this in wax paper for 30 min if it’s particularly warm. Roll out onto a lightly floured, preferably cold surface or between floured wax paper, to a thickness of….oh hell, I eyeball it every time….to a thickness of desired pie-crust-thickness. 1/8”? Honestly, I don’t really pay attention; it’s thinly rolled out and this is a guideline, for crying out loud. You’re just going to have to use some common sense here. Look, I’m a little sensitive about my baking and savvy myself to be more of a savory cook, so if we could crack on….ahem!
When the stew is done, remove from oven and turn up the heat to 425. Pull the ramekins out of the freezer and fill quickly and place tops on and pinch shut. I like this rustic crust, so I don’t get too fancy with this comfort-food meal and the crust details, but if that’s your thing, by all means, get fancy, working quickly.
Place the pies on a baking sheet (for any seep-age) and bake for another 30 minutes.
You will likely end up with extra stew - darn, you'll just have to make more pies...