Steak Pie with Puff Pastry
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
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Total Time
1 hr 35 mins
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Servings
4 people
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Calories
893 kcal
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Course
Main Course
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Cuisine
British
Steak Pie with Puff Pastry
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Steak Pie with a golden-brown flaky puff pastry, melt-in-your-mouth beef pieces smothered in a rich gravy sauce, a dish that has everything you need when it comes to comfort food. It's a family-favourite recipe that never fails to deliver. Serve it with mashed potatoes and peas for the ultimate British feast experience.
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Ingredients
- 600 g stewing beef (braising beef)
- 4 cups beef stock/broth
- 1 onion
- 2 carrots
- 2 celery stalk
- 2 bay leaves
- 1 tablespoon tomato puree
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ready-rolled puff pastry
- 2 tablespoon oil
- 1 knob butter
- 1 egg
- 1 tablespoon cornflour ( corn starch)
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Instructions
- Heat up the oil in a large cooking pan, add the cubed beef arranged in one layer, and season with salt and pepper.
- Sear on both sides, then remove from the pan and set aside.
- Add the butter to the same pan, and allow it to melt.
- Add the peeled and chopped onion, and fry until soft, then add the chopped carrots and celery.
- Return the beef to the pan, pour over the stock, and throw in the bay leaves.
- Leave to cook with a lid on for one hour, or until the stock is absorbed and the beef is tender.
- If the beef is not quite tender yet, just add more stock or water until you are happy with the texture.
- Remove the bay leaves, add the tomato puree, cornflour mixed with 2 tablespoons of water, and give it a good mix.
- Transfer the filling to a pie dish, and allow it to cool.
- Top the dish with the puff pastry, cutting out the excess pastry to fit the dish, then press down on the edges to seal.
- Brush the pie with beaten egg, and use a fork to prick the pie in a few places to allow the steam to escape while baking.
- Bake in a preheated oven at 190 degrees Celsius (375 Fahrenheit) for 20-25 minutes until golden.
Notes
- Cooling the pie filling before adding the puff pastry helps it stay flaky, otherwise the pastry becomes soggy and underneath it it won't be cooked right, we'll end up with raw pastry.
- This is the general rule with all pie, be it sweet or savoury. Any filling of any kind needs to be cooled down, and the results will be amazing.
- I prefer making meat pie with a lid on only, rather than a bottom as well.
- If you choose to go for a fully-enclosed pie, I would suggest blind baking the base first, then adding the filling, and baking again for the top to cook. In this way, the bottom is baked well, and the pastry is cooked all around.
Nutrition Information
Show Details
Calories
893kcal
(45%)
Carbohydrates
37g
(12%)
Protein
37g
(74%)
Fat
66g
(102%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
6g
Monounsaturated Fat
32g
Trans Fat
2g
Cholesterol
159mg
(53%)
Sodium
1108mg
(46%)
Potassium
1112mg
(32%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
5401IU
(108%)
Vitamin C
5mg
(6%)
Calcium
86mg
(9%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 893 kcal
% Daily Value*
| Calories | 893kcal | 45% |
| Carbohydrates | 37g | 12% |
| Protein | 37g | 74% |
| Fat | 66g | 102% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 32g | 160% |
| Trans Fat | 2g | 100% |
| Cholesterol | 159mg | 53% |
| Sodium | 1108mg | 46% |
| Potassium | 1112mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 5401IU | 108% |
| Vitamin C | 5mg | 6% |
| Calcium | 86mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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