Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, easy steak pie. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Unravel the pastry, drape over the dish and use a knife to trim and press the edges against the side of the dish. Re-roll your trimmings to make a decoration if you like. Heat the oil in a large skillet over medium-high heat. Add beef stew meat, and cook until browned on the outside.
Easy steak pie is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Easy steak pie is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook easy steak pie using 9 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Easy steak pie:
- Take 3 tablespoon sunflower oil
- Prepare 500 g steak pieces
- Take 2 onions, roughly chopped
- Get 3 tablespoon plain flour
- Take 1 tablespoon tomato ketchup
- Prepare 2 beef stock cubes mixed with 600ml boiling water
- Make ready 3 carrots, shredded
- Get 375 g ready to roll puff pastry
- Get 1 egg yolk, beaten
Oil until very hot, then brown the beef well on all sides in batches, adding more oil if you need it. Heat the oil in a large frying pan. Sift the flour into a small bowl and season with salt and pepper. Toss the meat pieces in the flour to lightly coat and then add the meat to the frying pan and keep the remaining seasoned flour to one side.
Instructions to make Easy steak pie:
- To make the filling, heat the oven to 160C/140C fan/gas 3. Heat half the oil in a large casserole dish, brown the meat really well in batches, then set aside. Add the onions adding a drizzle more oil, then cook on a low heat for 5 mins until coloured.
- Scatter over the flour, stirring until the flour turns brown. Tip the meat and any juices back into the pan along with the ketchup and give it all a good stir. Pour over the stock, season, and bring to a simmer then cover with a lid and put in the oven for about 2 hrs, until the meat is tender. The filling can be made up to three days ahead and chilled or frozen for up to three months.
- To make the pie, heat the oven to 220C/200C fan/gas 7. Tip the filling into a 24-26cm rimmed pie dish and brush the rim of the dish with some yolk. Unravel the pastry, drape over the dish and use a knife to trim and press the edges against the side of the dish. Re-roll your trimmings to make a decoration if you like. Brush the pie heavily with egg yolk. Make a few little slits in the centre of the pie and bake for 40 mins until golden. Leave to stand for a few minutes before serving.
Sift the flour into a small bowl and season with salt and pepper. Toss the meat pieces in the flour to lightly coat and then add the meat to the frying pan and keep the remaining seasoned flour to one side. Fry the meat in the oil until brown and then add the onion and optional mushrooms. Stewing meat is actually an ancient cooking technique, and a wikipedia article on meat pie says that it was the ancient Greeks who first filled something resembling a pastry crust with meat. That dish eventually made it's way to northern Europe where they were referred to as "coffins" (even more appropriate for.
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