This steak pie is a popular dish served with potatoes and vegetables. This is best prepared the day before for maximum flavour
|
Ingredients |
Measure |
|
Rump Steaks |
6 |
|
Olive Oil |
1 tbsp |
|
Onion |
1 |
|
Red Wine |
2 glasses |
|
Beef Stock |
1 ltr |
|
Egg Yolks |
2 |
|
Puff Pastry |
500g |
|
Salt & Pepper |
To taste |
Method:
1) Preheat oven to 120°C
2) Cut rump steaks into cubes and season with salt and pepper and lightly coat in flour
3) Heat olive oil in pan to high and quickly brown the steak cubes in batches
4) Place in pie dish once browned (I use disposable foil ones for convenience)
5) Chop onion into pieces and mix with steak in the pie dish
6) Add the wine to the pan that you browned the steak in and reduce by half, scrape all the steak bits and juices from the bottom of the pan
7) Add beef stock to the wine, stir and heat through
8) Add this mixture to the pie dish, cover tightly with foil and place in the oven for 2 hours
9) Check and stir occasionally
10) Allow to cool and refrigerate overnight to let the meat soak in the juices from the gravy
11) The next day preheat oven to 200°C. Remove foil from pie dish and place in the oven for 30 mins.
12) Add more stock if gravy is too thick or a little corn flour mixed with water if it’s not thick enough for you
13) Roll out puff pastry and cover pie dish
14) Brush with beaten egg yolk
15) Place in oven and cook for a further 20 mins until the pastry is golden brown
Apologies for the lack of photos, I will upload more soon
Fee x