Steamed Steak Pudding
A savory pudding filled with tender steak in a rich gravy, wrapped in leek pastry.
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- •Leekswashed and cut into small pieces
- •1 Eggmixed with milk
- •Milkmixed with egg
- •225 grams Self-raising floursifted
- •3 teaspoons Baking powderadded to flour
- •Buttercold, rubbed into flour
- •Olive oilfor browning beef
- •Beefflank or skirt, browned
- •Beef stockadded to beef
- •Black pepperto taste
- •Saltto taste
- •2 Bay leavesfor flavor
- •1 tablespoon Tomato pureeadded to beef
- •Corn flourmixed with water to thicken filling
- •Lardfor greasing molds
- 1
Wash and cut leeks into small pieces.
3 min
- 2
Mix egg with milk and set aside.
1 min
- 3
Sift 225 grams of self-raising flour with 3 teaspoons of baking powder into a bowl.
2 min
- 4
Rub cold butter into the flour mixture.
4 min
- 5
Add chopped leeks to the flour mixture and toss.
1 min
- 6
Add egg and milk mixture to the bowl and mix with a knife.
2 min
- 7
Bring the dough together, cover, and refrigerate for 30 minutes.
30 min
- 8
Brown beef in olive oil in a frying pan.
5 min
- 9
Transfer beef to a saucepan, add beef stock, season with salt and pepper, and add bay leaves and tomato puree. Simmer for 1 hour.
1h 0m
- 10
Remove bay leaves and thicken filling with corn flour mixed with water. Cool completely.
10 min
- 11
Prepare pudding molds by greasing with lard and lining with parchment paper.
5 min
- 12
Roll out pastry, cut circles for molds, and fill with beef filling.
10 min
- 13
Seal pastries, cover with parchment, and secure with elastic bands.
5 min
- 14
Steam puddings for 30 minutes.
30 min
- 15
Remove puddings from steamer, let cool slightly, and serve.
10 min
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