23 Feb 2018
Pie lovers rejoice! London’s greatest award-winning pie pub, Windmill Mayfair, is the perfect place to celebrate British Pie Week (5th – 11th March).
Three-time winner of the British Pie Awards, The Windmill, is offering a week-long selection of flavour-packed, hand-made pies, perfectly paired with local specialty beers. Available from £14 – £15.50, choices include:
Steak & Stilton with Meantime Pale Ale
Steak & Kidney with Twickenham Grandstand
Steak & Mushroom with Wimbledon Common Pale
Market Fish Pie with Sambrooks Pumphouse
Shepherd’s Pie with Truman’s Roller IPA
Chicken, Dingley Dell Bacon & Leek with Camden Hells
Filo Vegetarian Pie with Fourpure American Pale
As well as putting their best pie forward, each day The Windmill pub will be hosting local breweries to showcase their well-loved brews, offer insights into top brewing secrets, and complimentary tastings. Brewery appearances will include Wimbledon (Monday 5th), Twickenham (Tuesday 6th), Meantime (Wednesday 7th), Camden Town (Thursday 8th) and Truman’s (Friday 9th).
Dubbed the “institute of pie excellence” by The Times food critic Giles Coren, The Windmill pub serves up around 15 tonnes of the nation’s favourite pies a year, drizzled in 5,500 litres of gravy (around 70 bathtubs’ worth). Using only the best British seasonal ingredients the award-winning pies are paired with over 460 kilos of potatoes every single week. With that much weight behind their celebrated pies, they must be doing something right!
Now in its tenth year, British Pie Week celebrates the suet crust-supported, potato topped and filled-to-the-brim pies, puddings and pots we all know and love along with a series of nationwide events and hotly-contested competitions. Looking to improve its hat-trick status, The Windmill has submitted four of their best-selling pies into the 2018 contest – Steak and Kidney; Steak and Mushroom; Chicken, Dingley Dell Bacon and Leek; and finally Steak and Stilton. The winner will be crowned on the 10th of March, so get your forks at the ready for some serious taste-testing.
The Windmill Mayfair’s Award-Winning Steak & Kidney Pie
The Windmill Mayfair are sharing their award-winning secret recipe for the country’s most-loved pie, so you can enjoy a slice of the British Pie Week action from Young’s at home Ingredients
- 3kg of beef skirt
- 900g ox kidney
- 150g beef dripping
- 900g field mushrooms
- 450g sliced white onion
- 75g plain flour
- 75ml Worcester sauce
- 50g English mustard
- 38ml mushroom ketchup
- 3 bay leaves
- 2 sprigs of thyme
- 1.5 pints Young’s bitter
- 500ml beef stock
- Fresh parsley
For the top:
- 400g self-raising flour
- 200g shredded suet
- 1 egg
- Fresh parsley
- First things first, take the meat out the fridge at least two hours before cooking and leave in cool, dry place.
- Heat the dripping in a saucepan then add the sliced onions. Cook until soft, but not coloured, then add the beef skirt and colour lightly.
- Add the plain flour, then turn up the heat to brown the heat. Add the ox kidney and all other ingredients, except the beer and stock. Combine well.
- Gradually add the stock and beer, then simmer gently until the meat is tender. Mix in the fresh parsley then transfer to a pie dish. Set aside.
- Let’s build! Sieve the self-raising flour into a bowl then add the shredded suet, fresh parsley and seasoning. Gradually add fresh, cold water and combine gently – avoid over – working the pastry. It’s ready when the mixture comes away from the sides of the bowl.
- Roll the pastry into a ball and cover in cling film. Place in the fridge for 30 minutes.
- Heat the oven to 200 degrees C.
- Roll out the pastry until it’s around 1cm thick then cover the pie mixture. Brush with a beaten egg then place in the oven for 45 minutes.
- Leave to rest for 5 minutes then serve piping hot with creamy mash and plenty of gravy!
6-8 Mill Street, Mayfair, London W1S 2AZ
T: 020 7491 8050 | www.windmillmayfair.co.uk