We sat down with our Head Chef Wendy Rowley for #BritishPieWeek and asked her to share how to create our pub The Black Horse’s renowned Steak & Ale Pie pastry, see her top pastry secrets & tips below…
- Half butter and half lard – Butter for flavour and lard extra crispness
Tip: The butter and lard should be used straight from the fridge and a real ‘cheffy’ tip is to use a cheese grater- it takes all the hard work from your fingers!
- The flour we use is self raising flour – Extra lightness!
Tip: Always sieve the flour together with a good pinch of salt. This brings out the flavour of our next secret… added chopped fresh sage
- When combining the flour and fats. I start by Coating the grated fat and the flour very gently so all of the little pieces of fat are coated with flour. Then give it all a little rub. We are looking for coarse breadcrumbs, I find clumps of floury butter or lard give super flakey pastry! Add cold water until it binds together.
Tip: I stay on the dryer side of breadcrumbs rather than doughy!
- When rolling out. Again be gentle and not too heavy with the rolling pin as you don’t want to crush the air out of it.
Tip: The less you work the pastry the lighter it will be!