Steak Pies
Mouth-watering individual steak pies with a rich beef filling and hot watercress pastry.
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- •570 ml Beef stockor 1 pint
- •Beefstewing or casserole, cut into small cubes
- •2 Oxo cubes(optional)or any beef stock cubes
- •2 Bay leaves
- •20 g Gravy granules(optional)or use corn flour/cornstarch as alternative
- •Flourfor pastry
- •Butterfor pastry
- •Fatfor pastry
- •1 Eggfor egg wash
- •Milk(optional)for egg wash
- 1
Pour 570 ml of beef stock into a pan and heat on medium.
2 min
- 2
Cut beef into small cubes and add to simmering stock.
5 min
- 3
Add 2 bay leaves to the stock and simmer for 1.5 to 2 hours.
2h 0m
- 4
Prepare pastry by mixing flour, butter, and fat with hot water.
10 min
- 5
Chill pastry in fridge for at least 2 hours.
2h 0m
- 6
Remove bay leaves from the filling and thicken with gravy granules.
5 min
- 7
Roll out pastry and cut bases and lids for pies.
10 min
- 8
Fill pastry bases with beef filling and cover with pastry lids.
10 min
- 9
Brush pies with egg wash and cut vent holes.
5 min
- 10
Bake pies at 170°C (340°F) for 45 minutes.
45 min
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Pizza
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