You won’t believe how easy this traditional beef steak pie recipe is to make.
- 3 tbsp vegetable oil
- 1kg diced braising beef steak
- 2 onions, peeled and chopped roughly
- 3 tbsp plain flour
- 1 tbsp fresh
- thyme leaves, chopped
- 2 tbsp Worcester sauce
- Freshly ground black pepper
- 600ml hot water
- 2 beef stock cubes
- 325g Dorset Puff Pastry
- 1 egg, beaten
- Heat 2 tbsp of the oil in a large casserole dish or heavy-bottomed saucepan on the hob and brown the meat all over in batches. Lift the meat out and set aside.
- Add the remaining 1 tbsp oil and fry the onions gently for 10 minutes until softened and slightly colouring. Tip in the flour and stir well until it browns. Then add the meat and any juices back to the pot, along with the thyme, Worcester Sauce and plenty of black pepper. Stir well then pour in the stock, bring to a simmer, cover and cook in the oven for 1.5-2 hours until the meat is tender. Remove from the heat and allow to cool.
- When you are ready to assemble the pie preheat the oven on to 200 C/ 1800C Fan/Gas 5. Brush all around the top edges of a 25cm pie tin with beaten egg. Spoon the slightly cooled filling into the middle of the dish and level it out with the back of the spoon. Top the pie with the sheet of puff pastry and seal it well round the edges by gently pressing (or crimping) around the edge of the tin.
- Trim off any excess pastry and brush with lots of beaten egg (decorate as required with the off cuts). Cut a slit in the centre for steam to escape and bake the pie for 40 minutes until
the pastry is golden brown and bubbling inside. Allow to rest for a few minutes before serving. Enjoy with mashed potatoes, greens and vegetables of your choice Tip: Adding
diced potatoes or mushrooms to the pie filling will help bulk it out and add new flavours.
Recipe from Dorset Pastry.