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Steak Pie

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A tender winter warmer! really easy to make and looks very impressive when you bring it out! Melts in your mouth!

A tender winter warmer! really easy to make and looks very impressive when you bring it out! Melts in your mouth!

Ingredients

Serves: 4-6

Metric Cups
  • 1½ kilograms braising steak
  • 2 medium onions
  • 250 millilitres beef stock
  • 1 tablespoon soy sauce
  • 63 millilitres plain flour
  • 125 millilitres water
  • 1 sheet puff pastry (ready rolled)
  • 2 tablespoons tomato paste
  • 2 teaspoons mustard (I use French mustard)
  • 3⅓ pounds chuck steak
  • 2 medium onions
  • 9 fluid ounce beef broth
  • 1 tablespoon soy sauce
  • 2 fluid ounce all-purpose flour
  • 4 fluid ounce water
  • 1 sheet puff pastry (ready rolled)
  • 2 tablespoons tomato paste
  • 2 teaspoons mustard (I use French mustard)

Method

Steak Pie is a community recipe submitted by jaxstar84 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Combine beef, onions stock and soy in the pan, simmer, covered about 1hour, or until beef is tender.
  • Add the mustard and tomato paste, then stir blended flour and water into beef mix, stirring until it boils and thickens.
  • Transfer it into an ovenproof dish (1.5L/6cup capacity), and cover with the puff pastry.
  • brush with an egg wash.
  • Bake in a moderate oven for about 15mins or until browned.
  • Combine beef, onions stock and soy in the pan, simmer, covered about 1hour, or until beef is tender.
  • Add the mustard and tomato paste, then stir blended flour and water into beef mix, stirring until it boils and thickens.
  • Transfer it into an ovenproof dish (1.5L/6cup capacity), and cover with the puff pastry.
  • brush with an egg wash.
  • Bake in a moderate oven for about 15mins or until browned.
  • Tell us what you think

    What 1 Other has said

    • Not sure about this recipe. Have just given it a try, but when I cross referenced it with others, it doesn't coat the meat before cooking, and I think there is far too little stock............the meat dried out in seconds. Any amendments happily tried!

      Posted by kathywhitakershepherd on 19th June 2013
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