Because of Mothers Day, and before the treat of the Orange and Almond cake I also made, I created the main of the day.
A Steak and Onion Pie.
It's easy peasy, and one my mum showed me how to do - so technically it's her recipe!
I always use pre-rolled pastry if I want to save time, and also, why not! Even Gino D'acampo once told me it was fine to do...so if the boss says, I do!
The important thing is to seal the steak while cooking, and making sure that the gravy consistency isn't too runny, as the pastry will end up soggy.
We ate the pie all up, and for someone who isn't too over-keen on pastry, even I did well! There was none left over for the boyfriend, either (oops!)
I decided to serve the pie with carrots and green beans. I also popped a mushroom on the side, instead of in the pie, as my cousin isn't a fan. I also made some tomato mash, which was inspired by Gino's Italian Mash. I basically made mashed potato, as normal, and finely chopped some cherry tomatoes, to stir in after mashing.
Wa-la!
Here's how to make it... (Bear in mind that when I make recipes myself, I tend to judge amounts, depending on how much I want and what I feels best!)
Ingredients
Onion
Mushrooms (optional)
Steak Cubes
Flour (a sprinkle to seal)
Beef Stock
Worcester Sauce
Pre-rolled Pastry (you may need two, depending on the size of your pie)
Milk
Method
1. Roughly chop the onion and mushrooms, if using, and fry them until soft in a couple of lugs of oil. Remove from the pan and set aside.
2. Add the steak cubes to the same pan, I find no need to add anymore oil, as the leftover from the onions seems to do the trick, but if you feel you need an extra lug, then do so.
Sprinkle enough flour to lighly cover the steak and stir until the meat is sealed.
3. Add your beef gravy, made thickly, using stock, and stir until all the flour has been mixed in. If you need to add more water to thin the sauce, then do, but it's important to keep the mixture thick. Add the onions and mushrooms back to the pan and stir in. Simmer for ten mins.
4. Grab your pre-rolled pastry, and size it up to fit into the bottom of your oven-proof dish, and enough to go up the sides.
5. Spoon your filling onto the pastry and size up the remaining pastry for your topping. Using your fingertips, rub water onto the edges of the pie top, to assure it sticks, and pop it on top of the filling.
6. Fork or pinch the pie edges, to seal it together, and make it look pretty! And then brush a little milk over the top.
7. Pop it into the pre-heated oven, on a low heat (I did 120degrees, on a fan assisted) for 20 mins. Check the pie and cook for a further 10 mins. After half hour, turn the oven up to 140degrees, and cook for a further 5-10 mins, until it's nicely golden.
