Skip to main content Skip to site footer


27 December 2020

Bring the concourse to your home

Town fans can have a go at making their very own 'Portman Pie' from home this Christmas! 

The Portman Pie has been a long-standing favourite on the concourses at Portman Road - you can bring this feeling to your own home.

The Club's head chef, Carl Collins has put together the ingredients and the recipe which you can find below. Enjoy!

Ingredients for the filling:

400g Good quality Diced Beef (Chuck Steak works best)

½ Onion Finely Chopped

100ml Good Quality Beef Stock

100ml of any ale

 50g Corn Flour mixed into 50ml cold water

Pinch Salt & Pepper

Ingredients for the pastry:

200g Plain Flour

50g Butter

50g Margarine

100ml Cold Water

Pinch of Salt

1 Beaten Egg (to glaze)

Got your ingredients? Good. Here's the method...


Cooking the filling: In a hot pan, add a splash of cooking oil, add the onion and cook for 2 minutes (not too much colour on them), then add the diced beef. Cook together for 4-5 minutes creating good colour on the beef. Next, add the stock, ale, salt and pepper and lower the heat to allow the mix to slowly cook for 60-90 minutes until the beef is tender. Add the cornflour to the water to create and smooth white paste, add this slowly to the beef mix stirring continuously (you may not need all of the cornflour mix, just enough so the stock thickens into a rich sauce). Taste and add more salt and pepper if required. Place in a bowl and refrigerate ready for later.

Making the pastry: Sieve the flour into a large bowl or mixer, add the butter, margarine and salt and mix until you have a golden crumb. Add the cold water and bring together to make a dough (a little more flour or water maybe required). Remove from the bowl and wrap in cling flim, refrigerate for at least 1 hour before use.

Making the pies: Grease 4 small pie tins or 1 larger one if preferred. Roll the pastry out until you achieve a thickness of about 5mm. Line the tins with the rolled pastry. Add the cold filling so it's level with the top of the tin. Use the beaten egg to wet the edge of the pastry on top of the pie (this will ensure a good seal). Then cut a small lid from the rolled pastry and add it to the pie, press on firmly trimming any excess pastry off. Use a fork to make a nice finish around the top of the pie. Brush with the beaten egg and prick the lid twice with the folk.

Bake the pies in a pre-heated oven at 180c for 20-25 minutes until golden brown.


Advertisement block