Steak Pie
A community recipe by jaxstar84Not tested or verified by Nigella.com
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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.
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 ounces beef broth
- 1 tablespoon soy sauce
- 2 fluid ounces all-purpose flour
- 4 fluid ounces 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.
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What 1 Other has said
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Posted by kathywhitakershepherd on 19th June 2013
Show more commentsNot 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!