Spiced Beef and Chestnut Pie

Name: Spiced Beef and Chestnut Pie
Yield: Serves 8
Ingredients: 1 oz (25 g) butter; 2 large onions, sliced coarsely; 2 lb (1 kg) braising steak, cut into 1-2-inch (2.5-5 cm) chunks; 2 lb (1 kg) braising steak, cut into 1-2-inch (2.5-5 cm) chunks; 1 heaped teaspoon (5 ml heaped spoon) ground allspice; 1 teaspoon (5 ml spoon) juniper berries, crushed coarsely; 2 teaspoons (2 x 5 ml spoons) bottled green peppercorns; 1 tablespoon (15 ml spoon) caster sugar; ¼ pint (150 m) red wine; 10 oz (300 g) canned whole chestnuts, drained; salt, black pepper; 8 oz (250 g) plain flour; ½ teaspoon (2.5 ml spoon) salt; ½ teaspoon (2.5 ml spoon) salt; 3 oz (75 g) lard; 3 Oz (75 g) frozen butter; 1 egg, whisked; 1 tablespoon (15 ml spoon) cold water; milk or egg yolk, to glaze; milk or egg yolk, to glaze; milk or egg yolk, to glaze; 1 tablespoon (15 ml spoon) caster sugar

Preparation info

Serves
8

Difficulty
Medium

Appears in

Cooking for Christmas

By Josceline Dimbleby

Published 1978

About

There is something about the appearance of a pie, with its cheering, golden glow, that always suits a special occasion. Pies are also useful for parties because they can be prepared in advance and kept warm in the oven for some time without spoiling. And everyone seems to like them! This one, with its rich and crumbly pastry, is perfect for a Christmas celebration. You can serve it with just one green vegetable or simply a salad.

Ingredients

Main course
Pastry
Pie
Christmas
December
Spicy

Ingredients

Method