The Malt Process
It’s not easy creating the distinctive Sarson’s flavour. But we’ve been following this technique for the past 200 years and we wouldn’t have it any other way.
Sarson’s craftsmanship
Make this using Sarson’s Malt Vinegar.
Ingredients
- 2 tbsp vegetable oil, for brushing
- 12 shallots, peeled and trimmed
- 1 tsp brown sugar
- 900g chopped chuck or stewing steak
- 2 sticks of celery, chopped
- 2 carrots, chopped
- 1 tbsp plain flour
- 2 tbsp tomato purée
- 400ml stout
- 1 tsp Worcester Sauce
- 2 tsp Sarson’s Malt Vinegar, plus extra to dress
- 200ml beef stock
- 320g sheet of puff pastry
- 1 egg yolk, beaten
- Vegetable oil, for deep fat frying
- 4 parsnips, trimmed and chipped
- Sea salt and ground black pepper
- Pink peppercorns, for garnish
Method
- In a large saucepan, heat the oil and sauté the shallots for 2 mins, before mixing in the sugar.
- Add the steak and stir, sealing on all sides, then add the celery and carrots.
- Cook, stirring, for 3 mins, then stir in the flour and tomato purée and cook for 1 min.
- Pour in the stout, Worcester Sauce, vinegar and beef stock, and bring to the boil.
- Simmer, covered, for 1 hour 30 mins, until tender. Allow it to cool slightly.
- Preheat the oven to 200C/gas 6. Either using one large pie dish or four single ones, cut the pastry lid/s out of the pastry sheet, then fill the dish or dishes with the steak mixture and top with the pastry. Brush with the beaten egg and bake for 10-15 mins on the middle shelf until puffed up and golden.
- Meanwhile, in a large saucepan, pour the vegetable oil one-third of the way up and heat to around 180C (or add a small piece of a chip and if it sizzles, the oil is ready).
- Fry the parsnips in small batches for 5-6 mins, or until golden, and then drain on a plate lined with kitchen roll.
- Serve, dressed in pink peppercorns and Sarson’s vinegar, with the pie.
Lots more Sarson’s stuff
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Make your own pickle