Traditional Steak Pie
Ingredients
- 800 gBeef rib roast (3cm cubes)
- 1 pcPuff pastry
- 2 pcOnion (sliced)
- 2 pcCarrot (sliced)
- 200 gButton mushroom (quartered)
- 500 mlBrown beer
- 30 gWheat flour
- 30 gUnsalted butter
- 2 tbspSunflower oil
- 1 pcEgg (beaten)
- 2 pcThyme (sprigs)
- 1 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 150 mlVeal stock concentrate (prepared)
- 1 tbspWorcestershire sauce
Method
Tender beef chunks that fall apart with a fork, coated in a glossy dark beer gravy. The puff pastry crust is golden and shatters perfectly under the knife.
- 1
Heat the sunflower oil in a pot. Sear the beef cubes over high heat until a brown crust forms on all sides. Do this in batches to avoid boiling the meat.
- 2
Remove the meat, lower the heat, and add the butter. Sauté the onions, carrots, and mushrooms. The vegetables should be tender and the onions translucent.
- 3
Return the meat to the pot. Sprinkle with flour (dusting) and stir for 2 minutes to cook the starch. Pour in the dark beer and Worcestershire sauce, scraping the bottom with a spatula to release the juices.
- 4
Add the thyme, bay leaf, and veal stock. Simmer over low heat until the meat is tender and the sauce coats the spoon. Let it cool before the next step.
- 5
Pour the meat into a pie dish. Cover with the puff pastry. Press the edges to seal. Make a small hole (chimney) in the center and brush with the beaten egg for shine.
- 6
Bake at 200°C. The pastry should puff up and become golden and crispy. Serve immediately out of the oven.
Frequently asked questions
How do you get this dish right?
- Don't stir the meat as soon as it hits the pan; let the crust form first.
- Always let the filling cool before topping with pastry, or the steam will make the crust soggy.
How long does this dish keep?
Keep for 3 days in the fridge. Reheat in the oven at 180°C to maintain the pastry's crispness.
