Say hello to Anne Bronte’s newest fan: me! * waves excitedly * Admittedly, I’m a bit late to the party (about 172 years too late). I have a habit of putting off hefty books if my library doesn’t have the audiobook, since my kids try to climb on me whenever I sit down. Still, I managed to eke out little parcels of time over the past month to read an ebook of Anne Bronte’s The Tenant of Wildfell Hall, and I’m SO glad I did! I like it even better than Wuthering Heights, my first foray into the Bronte books. The main characters are much more likeable, and I love the role books play in the story. For example:

Want to declare your undying fidelity and affection for someone? Give them a book!

Want to express your disdain for your husband’s paramour? Lend her a book and write a note on the flyleaf declaring her unworthy of consideration or respect!

Want to let your friends know your soul is filled with disquiet and anguish? Continually pick up and discard a book (alternatively, stare at the same page for several minutes while absorbing nothing).

Seriously, can we make the Victorian attitude towards books a thing again? Because I’m all for it.

Wildfell‘s Victorian English setting had me craving historical food while reading. Granted, there are no detailed descriptions of meals in the book, but Mrs. Markham’s homemade ale gets several favorable mentions. Steak and ale pie felt like the perfect way to pay homage to Mrs. Markham’s ale AND scratch my itch for Victorian food.

For the filling, I consulted three pie recipes: Gerry’s from Foodness Gracious, Mary Berry’s, and my go-to beef stew. I decided to caramelize my onions for extra depth, but you can skip that if you don’t have time. The hot water crust is from the Melton Mowbray recipe in my new cookbook! It’s sooo buttery and yummy and easy to work with.

The final product was just what I wanted: rich and meaty and warm and comforting. The only thing I wish I’d done differently was the variety of ale. I wanted an English ale, something close to what you might find in a Victorian home. There were only two options at my local liquor store (Bass pale ale and a ruby ale). I went with Bass because it’s more authentic to the time period, but I think a brown ale would have added more depth.

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Mrs. Markham’s Steak and Ale Pies

‘I don’t take wine, Mrs. Markham,’ said Mr. Millward, upon the introduction of that beverage; ‘I’ll take a little of your home-brewed ale. I always prefer your home-brewed to anything else.’
Flattered at this compliment, my mother rang the bell, and a china jug of our best ale was presently brought and set before the worthy gentleman who so well knew how to appreciate its excellences.
‘Now this is the thing!’ cried he, pouring out a glass of the same in a long stream, skilfully directed from the jug to the tumbler, so as to produce much foam without spilling a drop; and, having surveyed it for a moment opposite the candle, he took a deep draught, and then smacked his lips, drew a long breath, and refilled his glass, my mother looking on with the greatest satisfaction.
‘There’s nothing like this, Mrs. Markham!’ said he.  ‘I always maintain that there’s nothing to compare with your home-brewed ale.’

— The Tenant of Wildfell Hall

 

 

INGREDIENTS:

• For the Filling
  • 3 Tbsp olive oil
  • 1 lb stew meat
  • 1 onion (cut in half and sliced into thin strips)
  • 1/2 tsp salt
  • 1 bottle English Ale (I used Bass because it’s the only English ale I could find at the moment, but I think a brown ale would add more depth)
  • 1/2 cup beef broth
  • 4 oz bella mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1/4 tsp pepper
  • 1 tsp chopped fresh parsley
  • 1/4 cup water
  • 2 Tbsp flour
• For the Crust
  • 3 1/2 cups flour
  • 1/2 cold unsalted butter, cubed
  • 1 cup plus 2 Tbsp water
  • 2 tsp salt
  • 1/4 cup plus 2 Tbsp vegetable shortening
  • 2 eggs

Makes 8 mini steak and ale pies

 

INSTRUCTIONS:

1. 1. In a dutch oven over medium heat, add the oil. When oil is hot, sear the meat on all sides. With tongs, remove meat to a plate and cover tightly with foil. Set aside.
   2. Set heat to medium-low. Add onion and cook 30 minutes, stirring regularly. Stir in salt and cook 10-15 minutes more until amber colored and jammy in texture, stirring frequently and keeping a close eye on it to avoid burning. Add the ale, beef broth, mushrooms, garlic, bay, pepper, and reserved meat.
   3. Set heat to medium-high and bring to a boil. Turn down to low. Cover and simmer 2 hours.
   4. Preheat oven to 400°. Spray 2 muffin pans with cooking spray and set aside. When filling has 30 minutes left to simmer, begin the crust by sifting flour into a large bowl. Rub in the butter until your achieve a texture like bread crumbs.
   5. In a small saucepan, bring the water and salt to a boil over medium-high heat, stirring until salt is dissolved. When the mixture is boiling, add the vegetable shortening and stir until melted. Remove from heat. To avoid burns, use caution when working with hot fats.
   6. Pour the hot water mix into the flour mix all at once and stir quickly until combined. It will create a shaggy dough. Overturn onto a floured surface and knead until a smooth dough forms. Divide the dough in half, wrap one half in plastic wrap, and set that half aside.
   7. Roll the remaining half into a 14″x19″ rectangle approximately 1/8 inch thick. Cut 8 (5-inch) circles from the dough and use them to line the muffin pans, using only every other well to leave adequate space for the pie lids. There should be 6 pies in one pan and 2 in the other. Lightly press any overhang down along the edge of the well.
   8. Whisk the eggs together in a bowl and brush the inside and edges of the lined muffin wells (this will seal the dough to help prevent leaks). Set pans aside.
   9. When filling is finished simmering, stir in the parsley. Set heat to high. Stir the flour into the water and whisk quickly into filling. Whisk and cook for 2 minutes until thickened. Remove from heat.
   10. Add 1/4-1/3 cup filling to each pie well (there may be some filling left over). Unwrap the remaining dough. Re-flour your surface and cut another 8 circles. Cut a 2-inch “X” in the center of each circle. Place the circles on top of each pie, crimping the edges to seal. Brush the tops with remaining egg.
   11. Bake for 30 minutes until the tops are golden and filling is bubbling. Allow to rest in the pans for 10 minutes before gently prying them from the pans with a butter knife. To avoid leaks, be careful not to pierce the pies with the knife.
   12. Serve to the mysterious new resident of the nearest dilapidated manor house.

       

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Check out my Wuthering Heights recipes! 🙂

Orange Poppy Seed Cake

Balsamic Roasted Turnips

Roasted Goose with Potatoes

Wuthering Heights Gingerbread Manor