Homemade pie

Steve059

Essex22011 wrote: »

Steak pie was terrible, has anyone got any recipes?

Here's mine.

Essex22011 wrote: »

The filling, the beef was way to chewy and the filling was really watery compared to ones i have had before.

The low, slow cooking in the beer should tenderise even the cheapest supermarket budget brand steak. You could make the filling in advance and refrigerate or even freeze it. Reheating can work miracles.

STEAK PIE

Serves 2

INGREDIENTS

1 sheet (½ a packet) of frozen ready rolled puff pastry
375g of stewing or casserole steak
½ an onion
1 tablespoon of oil
½ a tablespoon of flour
1 teaspoon of parsley
1 beef stock cube
150ml of beer
1 egg

DEFROSTING

Defrost the frozen pastry according to the instructions on the packet.

METHOD

Chop the beef into 2 cm (1 inch) pieces. Peel the onion, cut it in half, chop one half into tiny pieces and save the other half.

Put the oil in a saucepan on a moderate heat. Fry the beef and onion for about 5 minutes until the meat is brown with no pink bits. Stir frequently to stop it sticking.

Add the flour, parsley, stock cube and beer. Mix thoroughly. Do not drink any leftover beer (see below).

Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on and cook very gently for 2 hours. Check the liquid level from time to time and top it up if it starts to dry out. You can drink any leftover beer now.

Put into an ovenproof dish.

Break the egg into a bowl, pick out any bits of shell and beat the egg.

Unroll the pastry. Moisten the rim of the dish with some of the egg. Cut off a strip of pastry and place it around the moistened rim of the dish. Moisten the top of the strip of pastry with some more of the egg. Cover the dish with the pastry, pressing the edges down firmly. Trim the edges and make a hole in the centre, so the steam can get out as it cooks. Brush or wipe the pastry with the remainder of the egg, which will make it come out of the oven shiny.

Cook in a preheated oven at 200°C, 400°F, gas mark 6 for 30 minutes.

chase_the_ace

A big thankyou to Dori2o;

Followed your post to make the beef pie, popped in slow cooker for 6 hrs on med, strained of spare sauce and it was perfect, really pleased, served the spare sauce seperately and it was really impressive. Made my own pastry as well, as you gave me the confidence to try, that too was a winner.
Just made a few tweaks, added red wine to deglaze beef pan after browning and 1 tbsp of worchestershire sauce to beef in slow cooker, (forget to do it when adding stock), even fussy teenager ate it all!!!
Main point is thankyou for the time and effort in making your original post, the little tips you gave like blind baking the base, washing it with egg, probably obvious to most but not to me, made for a crisp and firm casing just like I wanted.
So :beer: cheers to you:T