steak and pie
Ingredients
For the Filling:
1 lb (450g) beef chuck, cut into 1-inch cubes
1 onion, chopped
2 cloves garlic, minced
2 cups beef broth
1 cup mushrooms, sliced
2 carrots, diced
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp thyme
Salt and pepper to taste
2 tbsp olive oil
For the Pastry:
2 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 cup cold water
1 egg, beaten (for egg wash)
Instructions
1. Prepare the Filling:
Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until softened.
Add beef and brown on all sides.
Stir in mushrooms, carrots, tomato paste, Worcestershire sauce, thyme, salt, and pepper.
Pour in beef broth, bring to a boil, then reduce heat and simmer for about 1.5 hours until the beef is tender. Let cool.
2. Make the Pastry:
In a bowl, mix flour and salt. Add butter and rub until the mixture resembles breadcrumbs.
Gradually add cold water until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
3. Assemble the Pie:
Preheat the oven to 400°F (200°C).
Roll out two-thirds of the pastry on a floured surface and line a pie dish.
Fill with the cooled beef mixture.
Roll out the remaining pastry and cover the filling, sealing the edges. Cut slits in the top to allow steam to escape.
Brush with beaten egg.
4. Bake:
Bake for 30-35 minutes or until the pastry is golden brown.
5. Serve:
Let it cool for a few minutes before slicing. Enjoy your steak and pie!
