Steak & Onion Pie

How to make a Steak & onion pie, using hot water crust pastry, easy step by step instructions from start to finish.

Watch on YouTube here

Ingredients

Method

  • The Pastry:
  • 400g / 14oz Plain or all-purpose flour
  • 160g / mls Water
  • 90g / 3¼oz Butter
  • 100g / 3½oz Lard or shortening
  • 8g / 1tsp Salt
  • Egg wash
  • The filling:
  • 500g / 18oz Lean beef steak (rump)
  • 2 medium size Onions
  • 570mls / 1pint Beef stock
  • Salt & Pepper for seasoning
  • 3tbls Corn flour & 2tbls cold water
  • 2 tbls Vegetable oil
  • Making the pastry:
  • Mix the salt and flour together
  • Place the water on a low heat and add the butter and lard to the pan, bring to a simmer.
  • Soon as the fats have melted, pour the hot liquid onto the flour in the bowl and bring it all together.
  • Tip the contents of the bowl out onto a floured surface.
  • Gently knead the dough until it all comes together.
  • Cut the pastry onto 2 pieces, 1/ 2 thirds, for the base of the pie, and 1/ 1 third for the top of the pie.
  • Cover in plastic wrap or food bags, and place in the fridge for at least 2 hours before using.
  • Making the filling:
  • Dice the onions into smallish pieces.
  • Dice the beef into 25mm / 1in cubes.
  • Make up 570mls / 1pt beef stock.
  • Fry off the beef, and add the onions, and seasoning, stir-fry until the onions are soft.
  • Transfer the filling into a large saucepan, and add the stock.
  • Bring to a boil, then reduce the heat and simmer with the lid on, for at least 1 hour.
  • Mix the cornflour with the water.
  • When the meat is tender, remove half the stock from the pan and set it aside for making the gravy.
  • Add the corn flour and water and stir until it thickens, turn off the heat, cover the pan, and allow it to completely cool.
  • Grease a baking tin, the one I like to use is, 20 x 3cm / 8 x 1¼in.
  • Whisk together one small egg, and a dash of milk (egg wash)
  • Roll out the large pastry, and cover the baking tin, gently press the pastry down into the tin, pushing it right down into the corners.
  • Roll out the top pastry and set it aside.
  • At this point, preheat your oven to, 170°C / 340°F / Gas mark 3.
  • Pour in the now cool filling, and level it off.
  • Brush egg wash all around the edge of the pastry.
  • Place the top of the pastry onto the pie, and gently press it down with palms of your hands.
  • Using your thumbs and forefingers crimp the 2 pastries together.
  • Cut off the excess pastry, tidy up the edges and egg wash the whole surface of the pie, and cut in a few vent holes.
  • Now place it in the preheated oven, and set the timer for 50 minutes.
  • Remove from the oven, and allow it to cool.
  • To make the gravy, add the excess stock from the pie filling, into a small saucepan, add a small knob of butter, bring to a boil and add a little cornflour and water mixture, until you rech the thickness you like.
  • Slice the pie, and serve with mashed potatoes and peas, with a little of that delicious gravy over the pie.
  • Enjoy

Equipment & products used in my kitchen and videos

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