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Steak pies |

home made steak pie

Steak pie

I have had a few requests for pie recipes lately which is probably on account of the weather cooling down and this weekend was perfect to try out a homely steal pie recipe. This recipe can easily be adapted to make a pepper steak pie by adding cracked black pepper so for those who have requested pepper steak pies, this is for you as well. You want a steak that has little fat on it like sirloin or some good chuck that has had the fat removed. The recipe can be used to make 6 individual pies in foil pie tins available from any supermarket.

What you need

500g frozen puff pastry that has been thawed
1 beaten egg

Oil for frying
2 medium onions chopped
500g steak (I used sirloin) cubed into 2cm pieces
1 and 1/3 cups beef stock (for those who like a wine flavour substitute the 1/3 stock with red wine)
30ml Worcestershire sauce
30ml tomato paste
30ml flour mixed with 60ml water
Salt and pepper (for pepper steak pie add about 1 teaspoon of extra cracked pepper)

The process

Place about a tablespoon of oil in a pan on a medium to high heat on the stove and cooked the onions until they are softened but not browned. Now add the steak cubes and toss them around until the pieces are sealed on all sides.

Now toss in the beef stock, Worcestershire sauce, tomato paste and wine if you are using wine, reduce the heat to medium low and allow it to simmer for about 40 minutes with the lid off. Stir it occasionally and allow the liquid to reduce and the meat to cook through.

You will still have a fair amount of liquid in the pan so now we need to thicken it up by adding the flour and water mixture. Bring it to the boil after adding the flour mixture and stir it constantly for about 2 minutes. Remove from the heat and allow to cool while you prepare the pie cases.

Flour a surface and unroll the puff pastry, dust the top with flour and using a rolling pin or wine bottle, roll it out to about 3mm thick. If you are using individual pie cases cut a circle that will fill the pie case and flop over the edges a little as well as 6 further pieces to cover the top, press into the pie case and trim off the remaining pastry from the sides.

Fill the pie cases equally with the mixture, place the tops on and crimp the edges together with your fingers to seal the pastry. Pierce with a fork or knife on top, brush with the beaten egg and pop into a 200 Celsius over for 20 minutes or until the pastry is beautifully gold and crisp.

This steak pie recipe can easily be made in a large pie dish as well, I don’t put pastry on the base of the dish but cover with a thicker piece of pastry on top with is straight from the pack, no rolling, just cover, pierce and brush with egg.



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18 Responses to “Steak pies”

  1. Leigh-Anne Goldie says:

    Hi Graham

    Could you please help me with a hearty steak and guiness pie recipe. I love making pot pies in winter. Also if you have any new recipes for the slow cooker, the ones I have tried of your are fabulous.

  2. Sam says:

    Hi G

    Can one use the puff pastry to line a large pie dish / foil dish to make a large pie? Also will i need to blind bake it first??

    Regards
    Sam

    • Graham says:

      Hi Sam, I never line the dish with pastry for the simple reason that it is never as good as the rest of the pastry. If you do decide to line it, you should poke it well with a fork first and then blind bake or it will puff up way too high.. My suggestion would be to use a pie dish/casserole dish and not line it with pastry. Let us know how it comes out. Cheers for now G

  3. Alicia says:

    Hey Graham i made this pie and its amazing my fiance really enjoyed it. thanx again for the recipe

  4. Sharon says:

    Dear Graham

    I made this receipe, and I added some sliced muchrooms. Wow, this was fantastic and now in high demand. I am going to try it again but this time I am adding mushrooms, bacon, and kidneys, one can also use beef (ox) liver. Really a stunning receipe Graham, thanks again.

    • Graham says:

      Hi there Sharon, just got back from a fabulous holiday, sorry about the late reply and happy 2012.. Thanks for the feedback, so glad you enjoyed :)

  5. Karin says:

    Instead of making my own sauce, after I have fried the onion, mushroom and steak, I use a packet of Ina Paarman’s Ready to serve Pepper Sauce. If you have made a bigger amount, then you use 2 packets. My family loves it. If I make a chicken pie, then I put the Ina Paarman’s Ready to serve Mushroom Sauce.

  6. Joanne says:

    Graham, how many people would the one large pie feed? I am making dinner for 15 people, if I made 3 x large pies with this recipe, would it be enough? Also, what would you serve this pie with? Chips & salad?

    • Graham says:

      Hi Joanne, three should be perfect for 15 people, it serves 4/5 people with no hassle and in a group of 15 you are bound to have 1 or 2 people who eat less. I would do a really nice Green salad with croutons, bacon pieces, crisped garlic slices and avo, it’s summery and hot these days. Have a lekker time G

  7. alex says:

    oh my word Graham!!! The pie was amazing! Thank you for not only this recipe but all your others, you a foodie lifesaver!!

  8. Janet says:

    Hi Graham, i have hunted for a pepper steak pie, this is the first i have come across that doesnt require beer…..am sooo definately going to try this, you’re a star :-)

    • Graham says:

      Hi janet, so glad you found it… I quite like the sound of beer as a liquid, just remember to add pepper, stir then taste and add again until you get the right pepper flavour for your taste. Cheers for now G

      • Janet says:

        Hi Graham, before i try this recipe….please tell me what difference would it make whether i use beer or not….if the results are going to be awesome then by all means i will go with the beer :-)

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