The Steak And Stilton Bake Is Back!

Are you ready? I am. Let's get in. Oh, in there. Look at that. Hi everyone. Welcome to Backyard Chef. Armwreck today. It's back. That's what the well-known sandwich shop in the UK has said. Steak and Stilton Bake is back by popular demand. We're making it. There you go. They're popular demand. It's back. But we're going to make it on here. Chuck roast or Chuck roll and you can use braising steak anything like that. We're going to cook it slow for about an hour. I'll do it the old-fashioned way on the stove. Okay, but you can pressure cook it. Obviously you can but you know a lot of people are saying no pressure cooker. We got some Stilton but you can use blue cheese anything like that. It's long as it's got that same flavor. Okay, we've got an onion. We're going to get straight on. We're going to use ready rolled puff pastry. Okay, we're making this really really easy. The hardest job is cooking this meat till it's falling apart tender and it's going to take about an hour. Okay, because we're going to cube it up small because it's going inside a bake. So just dice up or slice up your onion whatever you want to do. You know, I was going to slice it but we're talking I've diced it. Not to worry. Still going to have onion in it. One garlic clove. We don't want too much for this actually. I'm going to give it a mincing. Big or small as you like. It's just going to cook in there. So it's going to give the flavor anyway. So it doesn't have to be all mashed up. There we go. It's as easy as that. Right, I've got some gravy, Worcestershire sauce, thyme, a little bit of flour. We're going to put on there. So let's get that meat out of there on there. And like I say, it's chuck or like braising steak. Okay has to be slow cooked or cooked for long enough on the stove to actually make it tender. Now we want to cube this. Obviously we do. The beauty about this is once you've made this filling, if you don't use it up in all your pies, freeze it in portions and then you know, you've got it to go anytime, any pie or even in a stew. It doesn't matter. We got this little bit of fat on there, but we can use that. Right. What we're going to do is start cubing this up. Okay, if not going to end up with slices of beef all over. So just start cubing it up into small cubes. We're going to use the fat. The fat is going to help us render out in the pan. Of course it is. Right, so straight in here. Come on. Let's stop messing about. All right, let's start cubing this up. Now, you know, you can buy cubed up steak as well. So, you know, you don't even have to go through this stage if you don't wish. Up to you. We're using the fat because of the flavor. And as you can see, Chuck is very fatty as such. Right, we're going to put in some flour. I'm going to do it the old-fashioned way. I'm going to chuck some salt and pepper in here. Now, I'm putting the salt and pepper on with the flour and not just seasoning the meat first. Right, this is the old-fashioned way of cooking, isn't it? Coat up your meat. Come on. Nice and steady. Okay, we've got that lovely sticky floury mess there. Look, ready to go. Now, grab yourself a pan. I've got a fairly small pan because when we cook this in here with all the fluid and we've got a lid on, it's going to be enough to cook it round. I don't want a big pan. So what we'll do is we'll cook this off in batches, put it to one side and then we're going to chuck it back in because we cannot physically cook all that in there. Oil in your pan. Start with that. Quite a lot because I've got quite a lot of meat and then hopefully we just don't have to add any more, but we might have to. So this is going to be a cracking, easy recipe. There's not much to it. It just takes the time to cook this off. Looking like, isn't it? In there. Little bit of colour around there if we can. Don't worry, it's all stuck together with the flour. Nice little bit of colour on there. If we can't take it out, we're not bothered about cooking it. Want to get a bit of colour on. That's going to give us the flavour. Smoke that out of there and carry on. Okay, we got a fairly dry pan there. Turn the heat down. That can go in there. Little bit more oil in there. Fry off your onions. Come on. A little bit on there. Not too hot on this. If you colour them, it doesn't matter. Now we need to be making a really thick gravy for this one. Okay, gravy granules or whatever, but make it thick. Nice strong gravy. In there that garlic. Little stir through. A good tablespoon tomato paste, tomato puree. Start to cook that in there. Intensify the flavour. Come on. Not too high a flame. We don't need to burn this. Nice little steady one. Want some flour in there. Now start to cook out the rawness of that flour. I should get it. In that old beef stock. Get a nice bit of thickness going on there. Look and obviously we're going to put the meat in. It's going to water down. We're going to put a lid on and we're going to cook it for about an hour. And then after about the hour, we're going to take the lid off and thicken it up. We want a massively thick sauce. In there. Worcester sauce. In there. Dried thyme. A little bit of pepper. Now you can do just a little bit of salt. Not much. We can salt it afterwards. A lovely gravy there. Look. In there. Our beef and any juices and there will be some. Bring it all in. And we're going to turn this right down. And we're going to simmer this for an hour. In that hour. We're just going to come along and give it a stir like this to make sure nothing sticking. If it is actually too thick, just add a touch of water. Like this. Okay. Done. Just don't burn it on the pan. But this beef is going to release quite a lot of fluid in here. I'm going to find a lid. Oh, there you go. We got a lid on and we're going to cook for one hour. Okay. We're getting this look. It's thickening up beautifully. There's just enough fluid in there. We've been going an hour and five minutes now. You've got to decide. Do you want any texture in your I can feel this texture here actually, but do you want any texture in your meat or do you want it all completely mush? Let's have a taste a check a taste. Oh, yeah. Look the fork goes in there. Not a problem, but there is still texture in there. Now we're going to have to try it out. We got a beautiful you have to decide we have got a little bit of chewing there and don't forget this is going to be baked as well. Now. I quite like that you but if you want to go another 15 minutes go another 15 minutes. You might have to add a little bit more water. If you're going to go that 15 minutes. I like that. I like that already. Look we got enough gravy going on there, right? I'm gonna settle for that that is flame off. We need to cool that cool it down. We can't be putting that in our pastry. There you go now on their site. It shows you and you have a crumb crust a pepper crumb crust over the the pastry. We're gonna make it come on in here. I've got breadcrumbs, you know, panko style bread crumbs. We're going to mash them up in a minute. We're going to go in there with some butter. What a little bit of plain flour in there all-purpose flour and we want a chunk of black pepper. Okay, get your black pepper in because it is a black pepper crumb. That's going to give us some fabulous flavor on there. Now a little bit of salt not too much. We want something on the outside. Don't we? It's going to be a hands in or stir it all up with a spoon or whatever. We want some crumb. So it's in here for this butter and we're going to bring it all in. So we have a nice pepper crumb there look and that is we're going to sprinkle over our pasties. Okay, cut your pastry. Like I said four and a half by five as best you can minor a little bit on even look but it doesn't matter. Now what we need to do is get enough filling in each of those, right? We want some of that in there in every one. Now we are making this so we actually want to have a decent steak bake. And as you can see this thing is still steaming. We haven't let it cool long enough, but not to worry. We'll get round it now for us. We have to be a bit careful here because we've got to get the blue cheese Stilton inside there. We want to get it in like a pocket if we can reason for that. It's going to leak all over isn't it? Come on. So we want to take some of our blue cheese and we want to just shove it in there and bury it now, you know, and I know we don't need to have too much blue cheese just enough. It's quite strong in flavor. This is a download. This is a Greg's steak and Stilton bake. Can you see that wavy pattern? We're going to try and do that the seven lines on there. So what we're going to do is we're going to actually put our top on first. So grab your top and on it goes. So just squash it on now. You can put some egg wash on there. If you want to try and stick it down, but I think this stuff is going to stick anyway, so they have seven lines on there, but you know and obviously our pies are probably not oblong like theirs, but we don't want to cut all the way through. So we're going to start in the middle. We're just going to mark it and it looks something like this. Now we probably won't have enough lines on here because you know, we're not bothered about replicating it completely. Oops. I think I might have gone too far with this sharp knife. See obviously they have this stamped out and we are just trying to cut on there. So we might have gone too far. It might have gone through and then we're just going to crimp it, crimp it up with a fork. We want it all to stay together, don't we? And then we're going to crack on and do the rest. So I think this is the best way to do this, like this, and then put it on. The problem is I'm a bit heavy-handed these days and I cut too deep, but not to worry. That'll save putting holes in it. There you go. What do you reckon to those? I think they're looking a bit special. Right, we need to egg wash these. Make sure your oven's on at about 210, 220. Now we want a good egg wash on here because we're going to actually stick that crumb over the top. We want that crumb on there. Now we will pile more crumb over there than they do. They're just going to sprinkle it on. We're just going to pile it on. Okay, we're going to bob those in the oven 20, 25 minutes. Come on. Let's see what happens. Now look at those things. They look absolutely sensational. Right, we've got five minutes on here, then they're coming off here. They're going to go on a rack to cool down. Come on. I think we're on here. I don't think we're waiting, do you? Look at that. We're going to go corner to corner instead of across. Oh, crunchy pastry. Through there. Oh, I can feel that meat in there. Are you ready? I am. Let's get in. Oh, in there. Look at that. Oh, you, that beauty. Look at that. Packed with steak, lovely cooked underneath. We've got that little bit of a design on there with our crumb. My mouth is absolutely watering. The smell of steak and stilton. Oh, come on. That is absolutely incredible. You know that little crust on the top of there? That little bit peppery buttery crust, very nice. Adds a little bit of something extra. That steak and stilton in there is actually red hot. There you go. That is a fantastic steak and stilton bake. Look at that bubbling goodness. Come on. Beautiful flavor combo there. There you go. It's back. The steak and stilton bake. There you go. If you like what we're doing, share with your friends. Tell them how easy it is to make this or just get down to Greg's and buy one. There you go. It's superb. If you like what we're doing, big thumbs up, subscribe to the channel, ring that bell. I'm rushing. I want to get on with this. Catch you in the next video. That was amazing.