Steak Pies (the ultimate meat pie)

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner while pork is often less expensive.

ale

🥗Healthier: non-alcoholic beer

💰Cheaper: beef broth

Non-alcoholic beer maintains flavor; broth is more economical.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: shortcrust pastry

Phyllo is lighter; shortcrust is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier; margarine is typically cheaper.

Pour 570 ml beef stock into a pan on medium heat.

Cut the beef into strips and then into small cubes (about 12 mm or half an inch).

Place the beef into the simmering stock and stir.

Add 2 bay leaves for flavor.

Cover and let simmer for 1.5 to 2 hours.

Pour water into a small pan and bring to a simmer.

Add salt to the flour, then add butter and fat into the hot water and stir until melted.

Make a well in the flour and add the hot liquid, mixing with a wooden spoon until combined.

Tip the dough onto a floured surface and fold into a smooth ball, avoiding overmixing.

Divide the dough into two pieces, wrap in cling film, and refrigerate for at least 2 hours.

After simmering, remove the bay leaves from the beef mixture.

Ladle off half of the stock into a jug for later use.

Add 20 grams (1.5 tablespoons) of beef gravy granules to the meat mixture and stir until thickened.

Let the filling cool completely, using a sink of cold water if needed.

Grease small pie tins with lard, butter, shortening, or oil.

Roll out the larger piece of pastry to about 4 mm thick.

Cut out circles for the bases of the pies from the rolled pastry.

Roll out the smaller piece of pastry for the lids and cut out circles.

Place the pastry base in the center of the tin and press down to fit, ensuring no air pockets.

Fill each pie base with the meat filling, compacting it to remove gaps.

Crack an egg into a container, add a dash of milk, and whisk until smooth for the egg wash.

Preheat the oven to 170°C (340°F or gas mark 3).

Brush egg wash around the rim of the pie base.

Place the lid on and press down around the edges, crimping to seal.

Cut two vent holes in each pie lid.

Place the pies on a baking tray and coat with egg wash, ensuring vent holes are not blocked.

Bake in the preheated oven.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens