Classic Steak Pie
This Classic Steak Pie. Is the epitome of comfort food. Combining tender braised steak. With savory onions. And a rich, flavorful gravy. Wrapped in a golden, flaky puff pastry. It's a dish. That brings warmth. And joy to any table. Whether you're serving it for a family dinner. Or a special gathering. This pie is sure to impress. The slow-cooked beef becomes melt-in-your-mouth tender. And the simple, yet delicious ingredients come together. To create a harmonious blend of flavors. Each slice reveals a hearty. And satisfying filling. Encased in crisp pastry. Making it a meal. That's both comforting. And memorable.
6 Servings
Ingredients
- 3 tablespoons sunflower oil
- 1 kg braising steak diced
- 2 onions roughly chopped
- 3 tablespoons plain flour
- 1 tablespoon tomato ketchup
- 2 beef stock cubes mixed with 600 ml boiling water
- 375 grams sheet of ready-rolled puff pastry
- 1 egg yolk beaten
Instructions
- Preheat oven to 160°C (140°C fan/gas 3).
- Heat 1.5 tablespoons sunflower oil in a large casserole dish. Brown diced steak in batches. Set aside.
- Add remaining oil. And cook onions for 5 minutes until colored.
- Stir in flour until brown. Add steak, juices, and ketchup.
- Pour in beef stock, season, simmer, cover, and bake for 2 hours until tender.
- Preheat oven to 220°C (200°C fan/gas 7). Fill a pie dish with the meat mixture.
- Brush the dish rim with beaten egg yolk. Cover with puff pastry, trim, and press edges.
- Brush pastry with egg yolk, cut slits, and bake for 40 minutes until golden.
- Let cool slightly before serving.
Notes
To make this recipe gluten-free. Substitute the plain flour. With a gluten-free flour blend. When thickening the filling. Make sure to use gluten-free beef stock cubes. And check that your ready-rolled puff pastry is gluten-free. As many brands now offer this option. This ensures the pie remains just as delicious. And safe. For those with gluten sensitivities.