Ultimate Steak Pie Recipe

If you love pastries, you better try this ultimate steak pie by John Kirkwood. I bet this will amaze you! The beef tastes phenomenal and has the perfect consistency. Plus, it’s easy to make and is a great option for lunch or dinner.

Ingredients:

For the pastry:

• 14 oz of plain or all-purpose flour
• 2/3 cup of water
• 3 1/4 oz of butter
• 3 1/2 oz of lard or shortening
• 1 teaspoon of salt
• egg wash

For the filling:

• 18 oz of lean stewing or braising beef
• 1 pint of beef stock
• 1 1/2 tablespoons of gravy granules
• 2 small bay leaves (optional)

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Instructions:

Step 1:

Into a large pot, add 1 pint of beef stock and let it come to a simmer over medium heat.

Step 2:

While it’s heating up, cut your beef into strips, then into cubes.

Step 3:

Add the meat to the simmering stock, followed by two bay leaves. Cover with the lid and let it simmer for one and a half to two hours.

Step 4:

Make the pastry. Pour the water into a pan and bring it to a simmer.

Step 5:

In a large bowl, combine the flour and salt.

Step 6:

Add the butter and lard to the hot water and mix until it melts.

Step 7:

Make a well in the flour and add the hot liquid mixture. Mix until well combined using a wooden spoon. Scrape down the sides of the bowl, to make sure everything is mixed.

Step 8:

Dust your surface with flour and transfer the dough. Fold it into a smooth ball. Try not to over-mix it. Cut into two pieces – a large piece for the base and a small one for the tops. Wrap them in cling film or plastic food bag and place them in the fridge for at least 2 hours.

Step 9:

Remove the bay leaves from the beef stock and ladle half of it into a jug for the gravy. Once the level of the stock reaches the level of the meat stop there. Next, add the gravy granules and mix. You may use cornstarch to thicken the sauce. Cover the pot and let it cool completely.

Step 10:

Grease the met pie mold using butter or mold.

Step 11:

Place the dough on a floured surface and roll it into a larger piece using a rolling pin. Cut into circles for the bases and the lids, then set them aside.

Step 12:

Place your pastry base in the center of the tin and gently press it down right to the bottom corners. Make sure they don’t have any air pockets in the bottom.

Step 13:

Fill the cases with the meat. Gently compact it so there are no air gaps at all.

Step 14:

Make the egg wash. In a container, add a small egg and a dash of milk. Whisk until well combined.

Step 15:

Preheat your oven to 340F. Brush the rim of the pie with the egg wash. Be careful not to get any wash between the pastry and the sides of the tins. Next, place the lid on and gently press it down all the way around. Crimp the edges all the way around. Cut two vent holes in each pie, then coat with egg wash.

Step 16:

Place in the preheated oven at the bottom part with the bottom element turned on. Bake for 45 minutes. Once done, place in a wire rack to cool.

Ultimate Steak Pie Recipe