Meat Pie



Makes: 1 20cm pie
For the Filling
1 dessertspoon oil
1 medium onion, diced
3 cloves garlic, crushed
1 pinch ground cinnamon
2-3 bay leaves
900g diced beef stewing steak
50g plain flour
3 tablespoons tomato puree
1 dessertspoon dark soy sauce
chicken stock granules, to taste
1 medium parsnip, cut into four
1 medium carrot, cut into four

For the Shortcrust Pastry

225g plain flour
115g cold unsalted butter, cubed
1 teaspoon salt
1 egg, beaten
milk, if required

Or use this
A Better Pie Crust Alternative

For the Glaze

Prep:30min  ›  Cook:2hr10min  › Extra time:8hr chilling  ›  Ready in:10hr40min 

To make the filling:

Heat oil in a large frying pan. Add garlic and onion and saute until browned. Stir in beef and quickly brown. Add flour and stir well to coat. Stir in stock granules, tomato puree, soy sauce, cinnamon, bay leaves and enough water to cover the beef by 2.5cm. Mix well. Lower heat and simmer, covered for 45 minutes, stirring occasionally and adding water if the pan looks dry. Add parsnip and carrot and cook for an additional 30 minutes. Fish out the parsnip and carrot and discard or save for another meal. Transfer meat in gravy into a bowl and cool. Cover and chill overnight.

To make the shortcrust pastry:

Place flour and butter into a food processor. Pulse until lumps the size of large peas remain. Gradually add egg, pulsing after each addition until the dough comes together. You may not need to use all the egg. Transfer dough onto a work surface and shape into two balls, one slightly bigger than the other; flatten into discs of about 1cm thick. Wrap each in cling film and chill for at least 1 hour.To assemble:
Using the larger disc, roll the dough out to about 3-5mm thickness, use to line a 20cm pie tin, trim off any overhang. Scoop lumps of steak into the pie, then top with a few spoonfuls of gravy. Try to avoid the temptation of adding too much gravy, otherwise it will overflow. Brush the pie rim with egg/milk. Roll out the remaining disc of dough and arrange over the steak, trim any overhang and press the edges together to form a seal with a fork. Poke two holes in the pie for steam vents and decorate as you wish.

To bake:

Brush top of pie with egg/milk before baking at 200 C / Gas 6 for 40 to 45 minutes or until the pastry is golden and the filling is bubbly. Enjoy!

Taken from Allrecipes click here for original link


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