Steak Pie: Quick n Easy
Quick n easy Steak pie, step by step simple instructions from start to finish
Ingredients
Method
- Store bought pastry (rolled)
- Short crust pastry for the bottom
- Puff pastry for the top
- 2/ 400g/ 14oz Cans stewed steak in gravy pie filling
- 1 egg (egg wash)
- Preheat your oven to 190°C that’s 375°F or gas mark 5.
- Grease a 9in / 23cm plate.
- Unroll the both pastries (short crust and puff) and cut to the size of your plate.
- Place the shortcrust pastry on the greased plate, overlapping the edges, and press out any trapped air under the pastry.
- Fill the base with the pie filling and level it off.
- Brush water around edge of the rim of the pastry before adding the top puff pastry.
- Carefully (with dry hands) place the puff pastry over the top of the pie and gently press down the edges with the palm of your hand.
- Crimp the edges together and trim off the excess pasty with a blunt knife as shown in the video.
- Cut vent holes in the centre of the pie.
- Brush the top of the pie with the egg wash.
- Place the pie in the preheated oven and set your timer for 30 minutes.
- When golden brown take it out and serve hot.
Equipment & products used in my kitchen
