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