Matt Tebutt showcased a tasty steak and Stilton pie with pickled red cabbage on Saturday Kitchen.<\/p>\n
The ingredients for the cabbage are: \u00bd red cabbage, shredded, 500ml red wine, 125ml red wine vinegar, 125ml cabernet sauvignon vinegar, 50g light brown sugar, 1 star anise: 1 star anise, 1 small cinnamon stick, 4 cardamom pods, \u00bd tbsp black peppercorns, \u00bd tbsp coriander seeds, 1 tsp fennel seeds, 3 juniper berries, head of garlic, cut in half, thyme sprigs, 1 bay leaf and coarse sea salt.<\/p>\n
For the pie filling: 50g plain flour, 1kg beef brisket, cut into large chunks, 4 tbsp olive oil, 1 onion, chopped, 1 carrot, peeled and chopped, 3 celery sticks, chopped, 2 tbsp tomato pur\u00e9e, 400ml red wine, 10g fresh thyme, head of garlic, 2 bay leaves, 1 litre beef stock, 400g potatoes, peeled and cut into large cubes, 180g Stilton, crumbled, salt and freshly ground black pepper.<\/p>\n
For the pastry: 350g plain flour, plus extra for dusting, 175g lard, cut into small pieces, 4\u20136 tbsp ice-cold water, 1 free-range egg, pinch salt and 1 free-range egg yolk, for brushing.<\/p>\n