Steak pie for dinner? this is the easy recipe you need!
Steak Pie : A New Zealand favourite recipe
I told you on my facebook page that I was making a Steak Pie following the TasteMagNZ recipe. I am not a big fan of pies or probably less fan than Kiwis are pie’s lover. But the magazine said we could win one of this super Vitamix blender if I am sharing a nice picture. So I thought I should try! And eating a pie during the winter is always good to warm up our body.
The Easiest Steak Pie Recipe Ever !
So whatever happened with the contest I wanted to share the recipe because this Steak Pie was really tasty and the easiest meat pie recipe I ever made. The recipe I am sharing here is almost the same as the one in the magazine. I followed the quantity but I did not cook the beef in the oven as they did. I preferred to use a cast iron pan.
The Key of a perfect Steak Pie : An home-made puff pastry
I also did the puff pastry myself – they recommended to buy frozen puff pastry sheet. It is so easy to make your own puff pastry that I never buy it. You can check my pastry recipe steps by steps here.
Steak Pie + Green beans a balanced and nutritious combination
So here are the pictures and recipe. Enjoy! Oh and I forget to tell you. We balance the meal with a large pot of fresh green beans simply boiled in salty water.
- 500 g diced rump steak
- 1 brown onion
- 150 ml red wine
- 150g cheddar cheese
- 500 ml beef stock
- 1 tablespoon cornflour
- Salt, pepper
- 2 puff Pastry circle sheet – home made or frozen
- 1 egg
- 2 teaspoon of water
- Beef pie filling.
- Prepare the fresh puff pastry.
- Cut 2 circle of dough. The circle for the top should be 3 cm larger in diameter.
- Put aside onto baking paper and store in the fridge.
- Warm 2 tablespoon of olive oil onto a cast iron pan.
- Pour the sliced brown onion and cook until golden and tender.
- Add the red wine to de glazed.
- Add the diced rump steak.
- Stir well to slightly cook the outside of meat about 3 minutes.
- Pour the beef stock onto the beef, cover and simmer for 3 hours.
- After 3 hours stir remove from heat.
- Remove the meat from the pan.
- Add the cornflour onto the sauce and stir until it thicken.
- Bring the meat back onto the cast iron pan.
- Stir and let cool down for an hour.
- Assemble the pie.
- In a bowl beat the egg and water.
- Brush the egg mix on the border of the puff pastry circle – about 2 cm thick.
- Use a spoon to pour some cooked meat in the middle of the pastry circle.
- Add diced cheddar.
- Add another layer of meat.
- Cover with the larger puff pastry circle.
- Press the side with your hand to remove all air.
- Stick the border together by pressing firmly with your fingers.
- Draw any design you like on the top using a knife or toothpick.
- Brush the whole pie with the egg mix.
- Bake for 25-30 minutes or until the pie has a nice golden/yellow colour.
- Serve with green vegatables of your choice: lettuce, green beans, broccoli.
- Can be frozen before or after baking process.