London’s greatest pie pub, the award-winning Windmill Mayfair, is a must-visit for those celebrating British Pie Week (6th – 12th March). Three times winner of the British Pie Awards, The Windmill is offering a variety of flavour-packed, hand-made pies, all perfectly paired with a specially selected beer. Choices include:
Venison & Wild Mushroom with Sam Brooks Junction or Heineken
Steak & Kidney with Twickenham Grandstand ale or Peroni
Steak & Mushroom with Young’s Bitter or Estrella
Market Fish Pie with London IPA or Camden Hells lager
Lamb Shank Shepherd’s Pie with Young’s Special or Guinness
Chicken, Dingley Dell Ham & Leek with London Gold or Camden Pilsner
The pub has also created a unique gin and pie paring; with Whitely Neill Gin, Fever Tree Mediterranean tonic and fresh orange paired to both the Venison & Mushroom and Chicken, Dingley Dell and Leek pies.
As if you needed any further encouragement to tuck into a Windmill pie, there’s also a glorious giveaway. Coined #WindmillWin, the week-long celebration will surprise guests with an array of upper crust prizes; from Camden brewery tours to bottles of 18 year-old Chivas Regal, Sipsmith gin and tonic sets and even a Kindle Fire from Heineken! Serving an impressive 1,400 pies a week, guests simply need to spot one of the 700 sealed cards sneakily hidden under their pie and voila – instant prizes!
Dubbed “the institute of pie excellence” by The Times food critic Giles Coren, The Windmill pub serves up around 115 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 ninth 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 with a series of nationwide events and a hotly-contested competition. Looking to improve its hat-trick status, The Windmill has submitted three of their best-selling pies to the 2017 contest – steak and kidney; steak and mushroom; and chicken, Dingley Dell ham and leek. 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 institute of pie excellence” *, 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.
- 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 of the fridge at least two hours before cooking and leave in a cool, dry place.
- Heat the dripping in a sauce pan 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 meat. 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!