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  • Rich Steak and mushroom pies recipe

    Rich Steak and mushroom pies recipe

     

    Ingredients

     

    60 g best chuck steak diced

    6 large mushrooms

    1 medium diced onion

    1 beef stock cube

    140 ml of boiling water

    1.5 tsp of corn flour

    5 tsp of vegetable oil

     

    Ingredients for Short crust pastry

     

     

    240 g plain sifted flour and         55 g lard       55 g margarine and Pinch of salt

     

    25 ml water

     

     

    Method

     

    Preheat oven to 200c/292f, next place your flour, and fats into a bowl and add a pinch of salt, mix together until you have a sandy like consistency. Next take your 25 ml of water and slowly mix in until you have achieved a firm to touch dough, you don’t have to use all the 25 ml of water, just mix in enough to make it. Now cover with cling film, and leave in your fridge for about 15 – 20 minutes, while waiting for this, prepare the filling below.

     

    Now grease a deep 6 holed pie tin, and take out your chilled pastry, and roll out 6 disks of pastry to fit the holes, and roll out 6 tops.

     

    Now heat up the vegetable oil in a saucepan, add the onions, and half cook them, then add the mushrooms and continue to cook for a couple of minutes on a low heat, next add your meat and stir around until the meat his about half cooked.

     

    Now take your stock cube in a jug, pour in around 100 ml of boiling water and dissolve cube, now add to the saucepan, and finally take the corn – flour mixed in a little water, and add a little at a time to the mix, stop adding the corn – flour  when the mix turns into  a thick enough gravy.

     

    Next spoon this filling into each pie base, and then cover with tops, bake in the oven for around 10 to 15 minutes.

     
    Rich steak and mushroom pies chef mike darracott

    Enjoy Chef Mike Darracott

  • Peppered steak pie recipe

    Peppered steak pie recipe

     

    Ingredients


    Filling


    900g best steak, cut into bite sized chunks

    3 tbsp of olive oil for frying

    2 medium onions, sliced

    2 tbsp Finley chopped fresh parsley

    2 tbsp Finley chopped fresh thyme

    Salt and black pepper to taste

    560 ml hot water with 2 beef stock cubes dissolved in


     

    Ingredients short crust pastry


    80g of salted or unsalted butter

    200 g plain sifted flour

    70 ml of water


    Method


    Put the flour into a bowl now rub in your butter until you have a fine bread crumb texture, now add your water, and knead into dough, wrap in cling film, and then put dough in fridge to firm. When chilled take pastry out of fridge.


    Method


     

    Brown your steak in a frying pan using the olive oil.


    Now add the onions salt and pepper, and all the herbs and your stock.


    Now place on a simmer for about 75 minutes.


    Next we need to preheat the oven to 190 C - 375 F - Gas 5


     

    Next take out your pastry dough now roll it out to fit the top of your pie.


    Fill an oven proof dish with the filling, and top off with the short crust pastry.

     

    Bake in the oven for 20 to 25 minutes.

     

     

    Serves 6 people

     

     

    Enjoy Chef Mike Darracott



    Peppered steak pie recipe chef mike darracott

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