Food & Wine
Chunky steak pie
Whether you’re watching a sporting event or just curling up in front of the TV, nothing hits the spot like a chunky steak pie. Learn how to make the perfect steak pie with this recipe.
Ingredients:
- Olive oil cooking spray
- ¼ cup plain flour
- 500g rump steak, trimmed, cut into 2cm cubes
- 1 tablespoon olive oil
- 1 brown onion, cut into thin wedges
- 200g button mushrooms, sliced
- 2 tablespoons brown onion gravy powder
- 1 sheet frozen ready-rolled 25% reduced-fat puff pastry, thawed
- 2 tablespoons reduced-fat milk
- Tomato sauce, to serve
Method:
- Spray four 1-cup capacity ceramic, ovenproof dishes with oil.
- Place flour and beef in a large snap-lock bag. Seal. Shake to coat.
- Heat half the oil in a large saucepan over high heat. Add half the beef. Cook for 3 to 4 minutes or until browned. Transfer to a plate. Repeat with remaining oil and beef.
- Reduce heat to medium. Add onion to pan. Cook for 3 minutes or until just tender.
- Add mushrooms. Cook for 2 to 3 minutes or until mushrooms start to soften. Return beef and juices to pan. Combine gravy powder and 1 cup hot water in a jug. Add to beef mixture.
- Season with pepper. Stir to combine. Bring to the boil. Reduce heat to low. Simmer for 20 to 25 minutes or until gravy thickens. Spoon into prepared dishes.
- Set aside for 10 minutes to cool. Preheat oven to 200°C.
- Cut pastry sheet into quarters. Place over dishes, trimming excess. Brush pastry with milk.
- Make 2 small cuts in pastry tops for steam to escape.
- Bake for 30 minutes or until pastry is golden. Serve with sauce.
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