牛排啤酒派 Steak and Ale Pie

記憶中來英後首次吃到牛排派的滋味和印象至今仍然鮮明，猶如昨天。

My memory and taste of the first steak pie I ever ate in this country is still as clear and vivid to me as if it happened yesterday. 

那是一個灰黯的冬日，我剛上完一整個下午冗長的課。如常我要從學院步行一段路至巴士站，乘車到鎮中心，才自那裏再步行去我晚上做兼職的中國外賣店工作。

It was a cold, grey winter's day, and I had just finished a long day at college. I began my usual walk to catch the bus, intending to get to town so I could take another short walk to go to my part-time evening job at a local Chinese takeaway.  

在巴士站旁有間傳統的英式炸魚薯條店，那種也賣肉派、青豆和烤汁的。正當我在寒冷而光線昏暗的街道上候車，店中甘脆的薯條和烤爐內温暖肉派的香氣隨風飄來。每次門一打開，我便嗅到油炸中的馬鈴薯、燉熱著的肉汁濃香和酥脆的牛油派皮。那氣味在空中盤桓一會，直至有人再推門進入店內點領他們的下午茶餐時，另一股更誘人的香氣又隨之飄蕩過來。

Near the bus stop was a traditional English fish and chip shop, the kind that also sold pies, peas, and gravy. As I waited for the bus in the chilly, dimly-lit street; the delicious smell of golden chips and the warm pies as they baked carried on the wind towards me. Each time the door to the shop opened, I would catch the deeply savoury scent of potatoes as they fried, meaty gravy, and buttery pastry. The aroma would linger in the air momentarily, only to be followed by a fresh waft of tempting smells as someone else entered the shop to claim their supper.

我再也忍受不了。當天傍晚，我犧牲了我的車錢，步行了半小時的路程回去工作，手中捧著我的獎品：外賣盒中美味的牛排腰子派伴著薯條和烤汁。雖然那個黄昏在夜幕低垂中更覺苦冷逼人；我卻感到非常暖和，懷著飽滿的腸胃大步前行。

I couldn't resist it any longer. That afternoon, I sacrificed my bus money and walked the half hour journey to work, holding my prize: a tray containing a scrumptious steak and kidney pie accompanied by chips and gravy. Though the night grew more bitterly cold, I walked on with a full stomach, warm and content. 

後來我才知道，原來牛排腰子派是英國最富代表性的傳統美食之一。這些國民菜譜都被譽為：『樸實無華的菜餚以最優質的地道食材，配以簡單原味的醬汁盡量讓天然美味展露；而不是要把它們改頭換面。』我覺得這樣的形容真是貼切不過！簡樸的烹飪方法，就是我喜愛所有英國家庭菜式的主要原因。

I've since learned that steak and kidney pie is one of the representative dishes of British cuisine; these national favourites in the UK have been described as " unfussy dishes made with quality local ingredients, matched with simple sauce to accentuate flavour, rather than disguise it". I couldn't have put it better myself! This simplicity way of cooking is the exact reason why I love all the homely, hearty British dishes so much. 

我先生和两個孩子都愛吃牛排派卻不太喜歡加進了腰子作餡料。於是我為他們做的這個食譜，選用優質作燉肉用的牛排，新鮮時菜然後加入啤酒或 Guiness ，用小火燜 2 小時。餡料上方被一塊自己做的酥皮蓋著，放進烤爐焗 30 分鐘。可以只用原盤的派上桌享用，或佐以更多蔬菜同吃。就這樣，一道簡單，温暖的傳統英式美食就可以與家人分享了。

My husband and my children love steak pie but aren't particularly keen on kidney as an addition. I've adapted the recipe to suit their tastes, using good quality steaks suitable for braising, and fresh seasonal vegetables all cooked in a rich gravy made with brown ale or Guiness on low heat for 2 hours. The filling is covered with a lid of homemade puff pastry, and then baked in the oven for 30 minutes. You can serve the pie on its own or with some more vegetables, but either way, you will have a simple, heart - warming classic British dish ready on the table!

牛排啤酒派 Steak and Ale Pie

材料：

( 4 人份)

酥皮：

• 中筋麵粉 225 g，另預多些備用
• 無鹽凍牛油 250g
• 150 ml 冰冷水
• 1/2 茶匙鹽
• 蛋 1 隻打勻作塗派面用

饀料：

• 用來燉的牛排 ( braising steak ) 1 公斤切成 4 x 5 cm 左右大小
• 中筋麵粉 3 湯匙
• 橄欖油 3 湯匙
• 棕色啤酒 300 ml
• 蒜頭 2 瓣
• 中號洋葱 2 個
• 紅蘿蔔 250 g
• 西芹 2 株
• 新鮮或乾的月桂葉 ( bay leaf ) 1 塊
• 百里香 ( thyme ) 1 小束
• 高湯 300 ml ( 我用 2 粒有機菜精開水 )
• 番茄膏 ( tomato puree ) 1 湯匙
• 香醋 1 湯匙
• 糖 1 湯匙
• 棕色或白色磨菇 500 g
• 海鹽和鮮磨黑椒適量
• 牛油少許

Ingredients:

( serves 4 )

For the puff pastry:

• 225g plain flour, plus extra 
• 250g cold unsalted butter
• 150ml ice-cold water
• 1/2 tsp salt
• 1 egg, beaten, to glaze

For the filling:

• 1 kg braising steak cut into 4 x 5 cm pieces
• 3 tbsp plain flour
• 3 tbsp olive oil
• 300 ml brown ale
• 2 garlic cloves
• 2 onions
• 250g carrots
• 2 sticks celery
• 1 fresh or dried bay leaf
• handful fresh thyme sprigs
• 300 ml good quality stock ( I used 2 x organic vegetable stock cube dissolved in hot water )
• 1 tbsp tomato puree
• 1 tbsp balsamic vinegar
• 1 tbsp sugar
• 500 g chestnut or white mushrooms
• sea salt and freshly ground black pepper
• knob of butter

做法 :

1.)  先做酥皮。麵粉和鹽篩進大碗中，然後置冰箱內冷放數分鐘。

2.)  把牛油切成小方塊加進盛粉的大碗內。用圓頭餐刀把牛油拌勻至每塊也包裏於粉中。

3.)  加入冰冷水，用餐刀迅速把一切攪拌至成一個粗麵糰。

4.)  用手在碗中把麵糰按揑一下，然後取出放桌上，再輕推按成粗樹幹型，不用搓揉。把麵糰用保鮮膜包好放在冰箱置 30 分鐘。

Method:

1.)  For the pastry, sift the flour and the salt into a large mixing bowl, then put into the fridge for a few minutes to chill. 

2.)  Meanwhile, cut the butter into small cubes. Using a round - bladed knife, stir the butter into the bowl until each piece is well coated with flour.

3.)  Pour in the ice cold water, then working quickly, use the knife to bring everything together to a rough dough.

4.)  Gather the dough in the bowl using one hand, then turn it onto the work surface. Shape the dough into a round thick log, without kneading. Wrap in cling film then chill the dough in the fridge for 30 minutes.

5.)  在桌上和麵糰上灑少許麵粉，把麵糰向上下推擀至大約 1 cm 厚，和長度是寬度的 3 倍成約 45 x 15 cm 的麵皮。用手把邊角推扶以保持方直形狀。

6.)  把底部 1/3 向上接起，再把上方的1/3 摺下來，繼續用手把邊角推扶以保持方直形狀   

7.)  把麵皮轉過來，讓開口處向著右邊，像一本書般。用擀麵棍輕輕把邊緣按實。

8.)  把麵皮再擀直，重複以上 5. 6. 7. 步驟前後總共 4 次來完成光滑的麵皮，但壓進麵皮中牛油的條紋仍四處可見。推擀期間如麵皮感覺油油膩或回縮的話，可以用保鮮膜包好放回冰箱冷藏 10 分鐘後再繼續。擀好的麵皮用保鮮膜包好放進冰箱冷藏 1 小時或過夜才取出使用。 

5.)  Lightly flour the work surface and the pastry. Roll out the pastry in one direction until it's about 1 cm thick and 3 times as long as it is wide, or about 45 x 15 cm. Straighten up the sides with your hands now and again, and try to keep the top and bottom edges as square as possible.

6.)  Fold the bottom third of the pastry up, then the top third down, continue to straighten the edges and keep the corners square.

7.)  Turn the dough so that its open edge is facing to the right, like a book. Press the edges of the pastry together with the rolling pin.

8.)  Roll out and fold the pastry again, repeating the above 5. 6. 7. steps a total of 4 times in all to make a smooth dough, with buttery streaks here and there. If the pastry feels greasy at any point, or starts to spring back when you roll, then cover and chill for 10 minutes before continuing. Chill the finished pastry for an hour, or ideally overnight, before using.

9.)  做餡料。把牛肉、麵粉、適量的海鹽和黑椒拌勻。燒熱不沾鍋下 1 湯匙油轉中火，搖掉多餘的麵粉並加入一半的牛肉，肉之間保持距離以防蒸氣不能上昇而致煮肉不是煎肉。煎約 10 分鐘至两面金香。把第一批肉移到另一碗中，把鍋抹乾淨再燒熱，下一湯匙油然後用中火把第二批牛肉也是兩邊煎香後，同放碗中。

10.)  蒜頭剁蓉、洋葱、紅蘿蔔和西芹切大段。熱鍋下油 1 湯匙，把蔬菜加入炒數分鐘至軟。

11 - 12. )   把牛肉加回鍋中，加入高湯和啤酒，再下番茄膏、香醋和糖。如有需要，注入適量高湯或開水以致鍋中的液體蓋過肉面 ( 以防牛肉被燜乾 )。大火煮滾後蓋著用小火燉 2 小時至牛肉軟綿。把蓋移開少許放在一旁待涼備用，隔夜更佳。( 隔夜的話要放進冰箱 )

9.)  For the fillimg, mix the beef with the flour and some salt and pepper. Heat a tablespoon of the oil in a non- stick pan over a medium heat, shaking off the excess flour and add half of the beef, keeping the chunks well-spaced so they fry rather than sweat. Brown for about 10 minuets, until golden - brown all over. Transfer the first batch of meat to a bowl, wipe clean the pan, add a tablespoon of oil and brown the second batch of beef. When the beef is golden - brown transfer it to the bowl with the first batch of beef and set aside.

10.)  Mince the garlic, chop the onion, carrots and celery into chunky pieces. Add the final spoon of oil to the pan and heat gently. Add the vegetables and herbs to the pan and fry to soften for a few minutes.

11 - 12.)  Put the beef back into the pan. Pour in the stock and brown ale, then add the tomato puree, balsamic vinegar and sugar. It necessary, add a little more stock or hot water to ensure the meat is covered in liquids ( this will prevent the beef from drying out). Bring to the boil then cover and simmer the stew for 2 hours until the beef is tender. Leave the lid off a little bit and set aside to cool, overnight if possible. ( If leave overnight then keep in the fridge )
                                    

13.)  熱鍋下牛油，加入磨菇 ( 太大的話對半或切開三塊)，下海鹽鮮磨黑椒調味，轉中火炒至金黃。與涼去的餡料拌勻後倒進派盤去 ( 約 22 x 30 cm )。

14.)  預熱烤箱至 200 C / 400F / Gas 6。桌上灑少許麵粉，把麵皮取出，用擀麵棒推擀至 0.5cm 左右厚度，寬至可蓋過派盤表面。

15.)  用擀麵棒捲起麵皮備用，在派盤邊緣掃上蛋液。

16.)  小心提起捲著的麵皮輕放於派盤上方蓋正，用利刀切去多餘麵皮。輕輕按下黏穩。

13.)  Melt the butter in a large frying pan, then add the mushrooms ( cut into halves, or quarter if large ). Season with salt and freshly ground black pepper, then fry over a medium heat for about five minutes, until golden-brown. Mix with the cooled pie filling and add to the pie dish (about 22 x 30 cm).

14.)  To make the pie, preheat the oven to 200C / 400F / Gas 6. Flour the work surface, then roll out the pastry to the thickness to 0.5cm and wide enough to cover the pie dish with some excess.

15.)  Roll up the pastry with the rolling pin. Brush the edge of the pie dish with some of the beaten egg.

16.)  Carefully lay the pastry down with the rolling pin on top of the dish. Use a sharp knife to cut the pastry to fit. Press down gently to seal.

17.)  用义子的尾端在派皮邊緣規律地按下成花紋。

18.)  在派面割兩小刀好讓蒸氣溜走。刷上打好的蛋液 - 小心不要掃到派皮側邊否則被黏著便不會酥化起來了。把整盤派置冰箱冷放 10 分鐘或至派皮稍硬。

19.) 放進烤箱烘 30 分鐘，至可見餡料微沸冒泡和派皮酥起和在表面均勻地呈金黃便成了。

17.)  Holding the back of a fork and make a patterned edge by pressing down gently all around the edge of the pastry.

18.)  Cut a couple of slits on top of the pie to release steam. Brush the top with the beaten egg - taking care to avoid getting egg on the edges of the pastry as it will stick the layers together.  Chill for 10 minutes, or until the pastry is firm.

19.)  Bake for 30 minutes, or until the filling is bubbling, the pastry golden and puffed all over.