National Pie Week: Steak & Ale
In case you didn’t know, this week is British Pie Week. Why? Because why wouldn’t you want to celebrate stewy goodness wrapped in pastry?
This week we are going to aim to do a post featuring each of our pies. We thought you might like to know a bit more about what makes our pies so great. Naturally you’ll find a Yorkshire theme!
So to kick things off, we’ll start with our classic; Steak and Ale.
The steak comes from R&J Yorkshire’s Finest Farmer’s and Butchers located in Kirkby Malzeard near Harrogate. It’s hand diced chuck steak from Yorkshire beef. Chuck steak is great for stewing as it partially melts during cooking and is very flavourful.
The ale we use is the Supreme Champion Beer of Britain, Ruby Mild from Rudgate Brewery located in Tockwith in the Vale of York. Ruby Mild is nutty, deeply rich and satisfying, which adds a lot of depth to the pie. It’s also not too bitter which makes it ideal for cooking with.
Carrots and onions make an appearance, along with beef stock and some special spices. And of course, as it’s a proper pie, it’s encased in a short crust pastry. No false tops around here!
This is our most popular pie at The George and Dragon and a definite must try if you haven’t yet.
Happy Pie Week!