Steak & Cheese Individual Pies
Delicious individual pies filled with tender beef, rich gravy, and mature cheddar cheese, encased in hot water crust pastry.
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- •1 cup Water
- •1/4 cup Lard(optional)Can substitute with solid vegetable fat or butter
- •1/4 cup Butter
- •2 cups All-purpose flour
- •1 tsp Salt
- •2 tbsp Vegetable oil
- •2 OnionsChopped
- •2 cloves GarlicFinely diced
- •500 g Stewing beefDiced, chuck steak or skirt
- •2 Beef stock cubes
- •1 tbsp Tomato paste
- •2 tsp Worcestershire sauce(optional)
- •Black pepperTo taste
- •2 Bay leaves
- •2 tbsp CornstarchMixed with cold water to thicken
- •200 g Mature cheddar cheeseGrated
- •1 EggFor egg wash
- •1 tbsp MilkFor egg wash
- 1
Prepare the hot water crust pastry by melting lard and butter in water, then mix with flour and salt. Chill for 1 hour.
1h 0m
- 2
Cook onions in half the oil until soft, add garlic, and set aside.
10 min
- 3
Brown the beef in remaining oil, then combine with onions.
10 min
- 4
Add beef stock, tomato paste, Worcestershire sauce, salt, pepper, and bay leaves. Simmer for 1 hour.
1h 0m
- 5
Thicken with cornstarch mixture, cool completely.
30 min
- 6
Preheat oven to 170°C (340°F).
5 min
- 7
Roll out pastry, line pie tins, fill with beef mixture and cheese, cover with pastry lid, and seal edges.
30 min
- 8
Brush with egg wash, cut vents, and bake for 45 minutes.
45 min
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