Steak Pie
Cuisines
Cooking Instructions
Cooking: 135 minutes
Notes:
Simmer the beef cubes in beef stock with bay leaves for 1½ to 2 hours until the meat is tender and starts to break down naturally.
Hot water crust pastry is created by melting butter and lard in simmering water before pouring it into a well of flour and salt, bringing it together into a smooth dough.
Thicken the beef filling using beef gravy granules to achieve a dark, rich appearance and savoury depth before allowing it to cool completely.
Bake the assembled individual pies in a preheated oven at 170°C for 45 minutes until the pastry is thoroughly baked and golden brown.
Simmer Beef
Bring beef stock to a simmer in a pan, add cubed stewing beef and bay leaves, cover, and simmer gently for 1½ to 2 hours until tender.
Make Pastry
Melt butter and lard in hot simmering water, pour into a well of flour and salt, stir together, and knead into a smooth dough before chilling in the fridge.
Thicken Filling
Ladles half the stock from the beef pan, stir in beef gravy granules to thicken the filling into a rich sauce, season to taste, and allow to cool.
Assemble Pies
Roll out the chilled hot water crust pastry, cut out four larger base circles to line greased pie tins, fill with the cooled beef mixture, and brush the rims with egg wash.
Top and Bake
Place pastry lids on top, crimp the edges to seal, cut ventilation holes, brush with egg wash, and bake at 170°C for 45 minutes until golden brown.
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Ingredients
| Beef Stock | 570 ml |
| Stewing Beef | 500 g |
| Bay Leaves | 2 |
| Beef Gravy Granules | 20 g |
| Salt | To taste |
| Black Pepper | To taste |
| Plain Flour | 400 g |
| Salt | 1 tsp |
| Water | 150 ml |
| Butter | 60 g |
| Lard | 60 g |
| Egg | 1 |
| Milk | 1 splash |
| Cornflour | 1 tsp |
| Water | 1 splash |
