4 Steamed Steak Pudding

How to make 4 steamed steak puddings, easy step by step instructions, from start to finish. The best savoury puddings you’ll ever taste.

Ingredients

Method

The Leek Pastry:
225g / 8oz Self-Raising flour
4g / 1tsp Baking powder
80g / 80mls Milk
1 Egg (medium size)
100g / 3½oz Cold Butter (small cubes)
40g / 1½oz Leeks (chopped small)
1 small egg (egg-wash)
The Pudding Filling:
300g / 11oz Stewing beef (diced)
300mls Beef stock
15g / 1tbls Tomato puree
2 Bay leaves
8g / 2tsp Corn flour/starch
15mls / 1tbls Olive oil
Salt n Black pepper

Making the leek pastry:
Whisk the egg and milk together.
Sift the flour and the baking powder into a large bowl.
Add the cold butter, and rub it in with your fingers, until it has a fine bread crumb consistency, (try to leave a few larger pieces of butter, see the video for size).
Add the finely chopped leeks to the flour and mix them in.
Pour in the milk and egg mixture, and using a dinner knife cut it all together, swap to a bowl scraper and clean down the sides of the bowl, you should now have a nice not too sticky pastry.
Dust it with a little flour, cover the bowl and refrigerate for at least 30 minutes before using it.
Making the filling:
Add the olive oil to a frying pan on a high heat.
Once hot, fry the diced beef until brown.
Transfer the meat along with any juices to a saucepan.
Add the beef stock and bring to a simmer.

Season with salt n black pepper.
Add 2 small bay leaves and mix in the tomato puree.
Get the lid on the pan and simmer on a low heat for 1 hour.
Once done, mix the corn flour/starch with a little cold water, and add it a little at a time to the beef filling, until thick.
Cover the pan and allow it to completely cool, this is best done the day before and refrigerated overnight.
Grease 4 small suitable pudding moulds, see the video for the moulds I use, the link to the actual moulds are below in my website shop.
You’ll also need 4 pieces of parchment paper, cut and folded as shown in the video.
Whisk a small egg and add a dash of milk together in a container (egg-wash)
Divide your leek pastry into 4 equal pieces and form each piece into a ball, then flattened into a disk.
Dust the bench and the pastry with a little flour and roll out the 4 pastries, to a thickness of 3mm or 1/8^th of an inch, then using a 14cm or 5½in round cutter, cut out the 4 circles.
Using the excess pastry folded together, roll it out to the same thickness as above, cut out 4 lids for the puddings, at a 7cm / 2½in diameter.
Line each greased mould with the large pastry circles, see the video for my technique, make sure you leave a bit pastry over lapping the tops of the moulds, by about 1cm or ½an inch.
Fill each mould with the now cold beef filling, to just below the lip on the moulds, give each mould a few taps on the bench to lift any air bubbles.
Brush egg-wash around the lip of the pastry, also around the small pastry lids, place the lid on the top of the mould, and nip the edges together to form a good seal, see the video for this technique too.
Brush more egg-wash over the top of the pastry, being careful not to get any between the tin mould and the pastry.
Cover the top with the prepared parchment paper, and use an elastic band or butchers twine to fasten the paper down, FYI, elastic bands are much easier to use in this case.
Once all 4 are done, get them into your steamer pan on the hob, and steam them for 30 minutes.
Once done, carefully lift them out and onto a wire rack for a couple of minutes to relax, before removing the paper, and turning them out onto a serving plate.
Serve them with mashed potato or fries, peas and two veg, with lashings of a rich beefy gravy.
Enjoy.