Knorr Oxtail and Ale Pie

This classic pub dish recipe from Unilever is perfect for a family get together!
Cooking Time
90
Portions
4

Ingredients

Increase Portion Size

  •   kg Oxtails
  • g Chuck steak
  • g Knorr Professional Garlic Puree
  • g Plain Flour
  • g Knorr Professional Gluten Free Roast Beef Paste
  •   ltr Water
  • g Knorr Professional Gluten Free Gravy Granules for Meat Dishes
  • ml Sunflower oil
  • g Butter
  • g Onions
  • g Button mushrooms
  • ml Ale
  • g Thyme
  • g Bay leaves
  • g Puff pastry
  • g Egg

  • 1

    Step 1

    Preheat oven to 190ºC.
  • 2

    Step 2

    Prepare the individual pie dishes.
  • 3

    Step 3

    Season the Oxtail & steak with the KNORR Professional Garlic Paste then toss in the flour.
  • 4

    Step 4

    Remove the steak from the flour shaking off any excess. Reserve excess flour for later in the cooking.
  • 5

    Step 5

    Make up the KNORR Roast Beef Bouillon Paste by whisking into the water when it is boiling.
  • 6

    Step 6

    Heat the oil and butter then brown the meat.
  • 7

    Step 7

    Add the diced onions and mushrooms
  • 8

    Step 8

    Add in the KNORR Roast Beef Bouillon, ale, thyme and bay leaf.
  • 9

    Step 9

    place in a pressure cooker for 1 hour or until tender.
  • 10

    Step 10

    Remove from the heat, whisk in the Knorr Professional Gravy granules and allow to cool.
  • 11

    Step 11

    Once cool remove the oxtails and pick the meat and fold back into the pie mix
  • 12

    Step 12

    Roll out the pastry on a lightly floured surface and cut slightly larger than the individual pie dishes.
  • 13

    Step 13

    Evenly load the dishes with the pie mix
  • 14

    Step 14

    Place the pastry lid on top and crimp the pastry into the side of the dish.
  • 15

    Step 15

    Brush the puff pastry lids with egg yolk
  • 16

    Step 16

    Cook in preheated oven at 180c for 30-35 min. until the pastry is golden brown and cooked through
  • 17

    Step 17

    Why not serve with chips, mushy peas & gravy using KNORR Professional Gravy for Meat Dishes

Ingredients

  • 1 kg Oxtails
  • 500 g Chuck steak
  • 25 g Knorr Professional Garlic Puree
  • 20 g Plain Flour
  • 20 g Knorr Professional Gluten Free Roast Beef Paste
  • 1 ltr Water
  • 40 g Knorr Professional Gluten Free Gravy Granules for Meat Dishes
  • 50 ml Sunflower oil
  • 40 g Butter
  • 300 g Onions
  • 200 g Button mushrooms
  • 400 ml Ale
  • 3 g Thyme
  • 2 g Bay leaves
  • 450 g Puff pastry
  • 50 g Egg

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Knorr Oxtail and Ale Pie