Steak & Onion Pie
A delicious pie made with lean diced rump steak and onions, encased in a hot water crust pastry.
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- •3 pieces Rump steakvery lean, diced
- •2 Onionsdiced
- •570 ml Beef stocknatural or from stock cubes
- •2 tbsp Vegetable oilfor frying
- •Saltto taste
- •Black pepperto taste
- •Corn flourmixed with cold water for thickening
- •Butter(optional)small knob for gravy
- 1
Prepare the pastry by bringing water to a simmer, adding salt to flour, and melting butter and fat in the hot water. Combine with flour to form dough.
10 min
- 2
Wrap the dough in cling film and refrigerate for at least two hours.
2h 0m
- 3
Dice the onions and trim and dice the rump steak.
5 min
- 4
Fry the meat cubes in vegetable oil until browned, then add onions and cook until soft. Season with salt and pepper.
10 min
- 5
Transfer filling to a pan, add beef stock, bring to a boil, then simmer for at least one hour.
1h 0m
- 6
Mix corn flour with cold water, add to filling to thicken, and let it cool completely.
15 min
- 7
Preheat oven to 170°C (340°F). Roll out pastry and line a greased baking tin with the base piece.
10 min
- 8
Fill the pastry with cooled filling, cover with top pastry, crimp edges, and brush with egg wash. Cut vent holes.
10 min
- 9
Bake in preheated oven for 50 minutes.
50 min
- 10
Prepare gravy by simmering reserved stock with butter and thickening with corn flour mixture.
10 min
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