Steak Pie

steak pie pastry delliedelicious paj pai  högrev

steak pie pastry delliedelicious paj pai  högrev

Ah, a great and delicious steak pie. Is there anything better? I think you already know that I am a true pie lover, and also a meat lover. So this is a perfect savory pie for me. You can add more veggies if you like and also substitute some of the fluid for your favorite beer. The variations is endless. Just be careful with the amount of fluid you put into the actual pie. We don’t want a soggy bottom as Mary Berry would have said.
So let’s get cooking this delicious steak pie!


Ingredients:

Filling
handfull of dried wild mushrooms
300 ml water
2 tbsp oliveoil
1,2 kg braising steak (I used chuck steak cut into large chunks)
3 large carrots, chopped into large chunks
2 onions, chopped roughly
2 tbsp brown sugar
5 tbsp flour
400 ml beef stock
8 black pepper corns
thyme, parsey and bay leaf, tied together
10 chestnut mushrooms, chopped into large pieces
200 g bacon, chopped
salt & pepper to taste

Pastry
250 g cold butter
650 g flour
1 pinch of sea salt
1 eggyolk
1 tsp water

Method:
Filling
Cover the dried mushrooms with 300 ml of boiling water for 20 minutes. Squeeze out the water and save it for the filling.
Braise the beef in batches in olive oil. Give the pieces a good nice colour on all sides. Set a side. Turn your oven to 160 c.
Add the carrots and onions and a little bit of olive oil and cook on low heat for 5 minutes. Add the soaked mushrooms and coo for 2 minutes more.
Scatter over flour and sugar, stir until the flour turns brown and add the meat and juices to the pan. Pour over beef stock and the soaking water from the mushrooms. Add pepper corns, a little bit of salt and herbs. Cover with a lid and place in the oven for 2 hours, until the meat is tender.

Pastry
Crumble flour, butter and sea salt until combined. Add ice water and work fast to form a soft dough. Knead the pastry and cover it with plastic wrap and let i rest in the fridge for at least 1 hour and up to 2 days. (You can keep your dough in the freezer for up to 1 month)

Assamble pie
Turn your oven to 220c.
Roll out 2/3 of the dough into a round shape. Butter your pie dish and gently fold the circle into to the dish. Press it down gently and then fill the dish with the filling. Try not to get to much sauce into the pie. To much sauce will result in a soggy bottom and we donät want that, do we?
Roll out the rest of the dough and cover the pie dish and the filoing with this. Whisk your egg and use this as a glue between the bottom and top layer. And use this also for brushing the top of the pie. Cut a hole in the middle and decorate with left over dough (optional).
Cook for 40 minutes, or until golden. Let it rest for 30-40 minutes before digging in. Heat your leftover sauce (from the filling) and serve this to your delicious steak pie.

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