Steak and mushroom pie

Steak and mushroom pie
 
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This recipe was uploaded
by lucyrita

 
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Ingredients

Ingredients
Method
 
  • 675g of braising steak, cut into small pieces
  • 225g of button mushrooms, halved
  • 200g of puff pastry
  • 600ml of beef stock
  • 1 onion, finely chopped
  • 25g of beef dripping or sunflower oil
  • 25g of plain flour
  • 1 tbsp of Worcestershire sauce
  • salt and pepper
  • egg or milk to glaze
1.Heat the dripping or oil in a large frying pan.
2.In the meantime, trim the fat from the meat and then toss in the flour seasoned with salt and pepper.
3.Fry the meat in the fat until browned and then add the onion and mushrooms.
4.Sprinkle the seasoned flour into the pan and cook until golden brown.
5.Add the Worcestershire sauce and add more seasoning.
6.Pour in enough stock to cover the beef and leave to simmer for 45 minutes.
7.Preheat the oven to a temperature of 150°C.
8.Roll out the pastry to the size of the pie dish plus 2.5cm.
9.Transfer the meat filling to the pie dish and moisten the edge of the dish with water.
10.Cut a 2.5cm strip from the edge of the pastry and place this strip carefully onto the dampened edge of the dish.
11.Dampen the strip of pastry with water and then carefully place the larger piece of pastry over the top of the dish.
12.Trim the edges of the pastry and cut an X in the middle so that steam can escape.
13.Brush with beaten egg or milk to glaze and then bake in the oven for an hour.

Steak and mushroom pie

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This recipe was uploaded by lucyrita

 
 
Steak pie is one of Britain's classic savory dishes.

Method


1.Heat the dripping or oil in a large frying pan.
2.In the meantime, trim the fat from the meat and then toss in the flour seasoned with salt and pepper.
3.Fry the meat in the fat until browned and then add the onion and mushrooms.
4.Sprinkle the seasoned flour into the pan and cook until golden brown.
5.Add the Worcestershire sauce and add more seasoning.
6.Pour in enough stock to cover the beef and leave to simmer for 45 minutes.
7.Preheat the oven to a temperature of 150°C.
8.Roll out the pastry to the size of the pie dish plus 2.5cm.
9.Transfer the meat filling to the pie dish and moisten the edge of the dish with water.
10.Cut a 2.5cm strip from the edge of the pastry and place this strip carefully onto the dampened edge of the dish.
11.Dampen the strip of pastry with water and then carefully place the larger piece of pastry over the top of the dish.
12.Trim the edges of the pastry and cut an X in the middle so that steam can escape.
13.Brush with beaten egg or milk to glaze and then bake in the oven for an hour.
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