Steak and red onion pie recipe
Chef Mike Darracott
Ingredients for short crust pastry
Short crust pastry
235 g plain sifted flour
53 g unsalted butter
53 g margarine
Pinch of salt
Enough water to make a fairly east to roll out dough
40 grams of uncooked rice or 40 grams of dried peas
Preheat oven to 200c/392f, 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 add just enough water to achieve a firm to touch dough.
Now cover with cling film, and leave in your fridge for about 15 – 20 minutes, while waiting for this, prepare the filling below.
Next take your dough out and cut in half, place one half back in fridge for the moment, grease a 24 cm round or square by 2 cm deep oven proof dish, roll out your dough to fit the bottom and sides, cut off any excess.
Next cover the pastry with either the rice or dried peas to prevent the pastry rising when baking blind. Put into oven and bake until pastry is just half cooked, then take out and leave to one side.
Ingredients for filling
390 grams diced stewing steak
100 grams of sliced mushrooms
Salt and pepper to taste
1 medium chopped red onion
30 grams of frozen defrosted peas
1 beef stock cube
3 tbs of vegetable oil
1 level tsp of corn – flour in a little water
100 ml water
Heat the vegetable oil on a very low heat in a frying pan, add the onions, and cook for about 2 minutes, next add the steak to the pan, and cook very slowly until about half cooked. Now add the mushrooms, peas, salt and pepper to taste.
And mix together, make up the beef stock in 100 ml of hot water, now add the corn - flour to the oil in the frying pan, and mix well, next add the stock you just made and stir in well. Take off heat and leave to one side for the moment.
Now get your pie base, and spoon the meat mixture into it, take the other half of the dough out of fridge, roll out and cover the top of the pie, cut off any excess pastry, and using your fingers or a fork crimp the sides down like the picture shows.
Bake for around 35 to 40 minutes
Serves 6 people
Enjoy this recipe Chef Mike Darracott