Steak pie and chips
Living in Mallorca means I don’t come across a lot of pies. And this week I had a major craving for a proper pub pie. My ideal is lots of pastry (I get angry when pies come in ramekins with only a top layer), tasty meaty filling and some chips on the side.
So I set about finding the recipes. Here is the method I used (some measurements are not here… these are all what looks right to your personal preference).
1. Get the pastry started:
- Sieve 450g plain flour.
- Add 200g cold butter and then rub together until it looks like fine breadcrumbs.
- Add a large pinch of salt and 4 tablespoons of water.
- Mix together until a dough forms. Add a little moe water if needed, but be careful not to add too much.
- Knead briefly then wrap in cling film and pop in the fridge.
2. Get the filling started:
- Coat cubes of steak in a flour/salt/pepper/oregano/rosemary layer.
- Fry until all sides are brown.
- Add 2 sliced onions, a pint of beef stock, a large teaspoon of mustard, some more oregano + rosemary and a couple of bay leaves.
- Bring to the boil then simmer for 1.5hours. Without the lid on. Stir regularly during this time.
- Half an hour before the end add some mushrooms.
3. Spend some time getting the chips on:
- I always slice potatoes into wedges.
- Par-boil for about 10 mins.
- Drain, then shake in the saucepan with some oil.
- Cook for about 40 mins at about 220 - here the pie was at 200 so I just did it on that for a bit longer.
4. Start the pie with a base:
- Divide the pastry in half and
- Roll out on some baking paper to form the base of the pie.
- Bake for 10/15 mins (until golden).
- Leave to cool.
5. Have a break. Put your feet up. Or in my case, peel the carrots and cut the broccoli!
6. Assemble the pie.
- Roll out the rest of the pastry so it will cover the base and the filling.
- Beat an egg.
- Add the meat, onions & mushrooms with a little gravy to the base. Not too much gravy or it will go soggy, but enough to make it a proper pie. Leave a 1cm border around the edge.
- Put the lid on. Press the edges together. Trim the excess. Brush with egg. Whack in the oven.
- Bake for 15 mins.
7. Enjoy all the fruits of that quite intensive labour! Here is what mine looked like…
I’m going to use a proper tin to create the pie. I also think the pastry needs some work as, although it tasted good, it was a bit flaky. Need to do some research on avoiding that. But overall very pleased with this Sunday afternoon’s work!
The above is a highbred of these recipes, with a few twists here and there.
Original pastry recipe http://www.bbcgoodfood.com/recipes/2983/basic-shortcrust-pastry
Original steak filling recipe http://www.bbc.co.uk/food/recipes/steakpie_85721
Original pie recipe http://www.itv.com/thismorning/food/flat-ham-pie/