Steak Pie
Summary: Traditional Steak Pie is one of my favourite English recipes. English food or British food doesn’t have a great reputation, however, there are some real classics in that repertoire that are worth making. A really good steak pie with flaky puff pastry on top is a treat for any meal. I highly recommend you try this one. I personally make my own puff pastry for the top, however, these days you can buy ready made puff pastry in the supermarket that saves you an hour of preparation, allot of work, and always comes out perfect. So for this pie I am omitting the pastry recipe. I’ll give you my puff pastry recipe again in another blog.
Ingredients
- 1 pack of puff pastry or flaky pastry
- 500g Steak Beef, cut into cubes
- 200g chopped pork sausage
- 1 large onion
- 1 carrot
- 1 tbsp of beef stock powder or stock cube
- 3 tbsp of Worcestershire sauce
- 1 tsp Ground mustard seeds
- 2 tspGround black pepper
- 1 tps Garlic powder
- 1 tbsp of corn flour or starch
- Some water
- Salt to taste
Instructions
Chop up the beef, sausage, onion and carrot and fry in a sauce pan until the beef is coloured. Add the other wet then dry ingredients (except the water and egg) to the pan and bring to the boil. Prepare a large pie dish – there’s enough filling here for two pies of six inches diameter. Place the filling into the pie dish and spread evenly but do not over fill. Add a little water into the pie to fill up any remaining spaces and keep the pie moist when cooking. On a floured work surface, roll you puff pastry to just a bit larger than the pie dish and place on top. Now press around the edges to make a good seal all round. Whisk the egg lightly and use a pastry brush or your fingers to coat the top of the pie with the egg. this will give the pie the lovely yellow colour when cooked. Discard any excess egg (or make an omllet). Cut two small slits in the top of the pie for the air to escape when cooking. Place the pie into an oven at gas mark 6 or 200C for 20 to 30 minutes or until the pie looks ready.
Preparation time: 30 min
Number of servings (yield): 6
Meal type: Dinner
Culinary tradition: British
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