Main Courses

Steak and Onion Pie

Filled with tender, flavourful steak chunks and caramelised onions, wrapped in a golden, flaky crust, it’s a perfect dish for cosy dinners or special gatherings. Simple to prepare but rich in taste, this pie is a classic comfort food that satisfies every craving.
Servings: 6
Course: Main Course
Cuisine: British
   Cook Time: 00:35   
Ingredients:
  • 320g Ready rolled pastry
  • 6 tbsp vegetable oil
  • 1 Large onion, thinly sliced
  • 2 Garlic cloves, finely chopped
  • 700g Diced beef
  • Salt & Pepper to taste
  • 400ml Hot water
  • 170g Beef gravy
  • 2 tbsp Tomato puree
  • 1 tbsp Worcestershire Sauce
  • 6 Sprigs of fresh Thyme
  • 4 tbsn flour
  • 150ml Cold water
  • 1 Egg, beaten within an inch of it's life
Method:

Pre heat oven Gas 7 / 220°C electric / 200°C Fan

  1. Heat half the oil in a frying pan, add the onion and cook over a medium heat for a few minutes.
  2. Add the garlic and continue to cook until the onions have softened.
  3. In a separate saucepan, use the remaining oil and fry the beef on a medium heat until well browned and season.
  4. Combine the beef and the onion mix together in a large saucepan.
  5. Add the hot water, gravy, tomato puree and Worcestershire sauce.  Mix well and simmer for ten minutes.
  6. Add the thyme and continue to cook for a further ten minutes
  7. In a bowl mix the flour and cold water in to a smooth paste to help thicken the beef mix.
  8. Add 5 tablespoons of the hot beef mix stew into flour paste and mix well, return this to the filling mixture and stir well. Continue to simmer for another ten minutes.
  9. Pour the filling mixture into a deep ovenproof dish and allow to cool slightly.
  10. Un roll the pastry to cover the top of the pie dish.
  11. Dampen the pastry rim and press on the edges to seal the edges.
  12. Make 2 slashes on the the centre of the pie, then brush all over with beaten egg.
  13. Place in the oven and bake for 30 - 35 minutes, until the pastry is golden brown

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