Steak and Mushroom pie
For this pie I made the pastry from scratch which was lovely but like all sane people 😁 I often use shop brought pastry, This depends on is I want to show off to guests or if its just for us too. I love making all sorts of pastry but its often more expensive that pore made.
Ingredients for the Pastry.
- 250gm plain flour
- 140gm unsalted butter
- 1 large egg yolk only
- 1 egg whisked with some milk for the egg wash
Ingredients for the filling.
- 1 kg cubed rump or brisket steak
- 250 gm mushrooms
- Olive or veg oil
- 100 gm unsalted butter
- about 10 small onions cut in half
- 100 gm plain flour to thicken
- 1 sliced carrot
- herbs and seasoning
- glass of red wine, port or beer
- 500 ml beef stock
Method.
This is a nice slow cook so set your bbq up to cook indirect at about 150c and pop in a nice chunky dutch oven and add a little oil and the butter. Pop in the cubed steak and brown all over. Then remove from the dutch over and fry off the onions in a little more oil if needed and once softened add back the meat and combine. Pop in the wine or beer and bring back to the boil.
Once bubbling away (this may take a while at 150c) add in the carrot slices and the beef stock and any herbs you want to include, I normally use a bay leaf or 2, pop the lid on and let it bubble away for 2 or 3 hours. Once n nearer ready you a taste for seasoning and just before building your amazing pie add some plain flour to thicken it to your linking.
For the flour I use my KitchenAid mixer so pop in the flour with a pinch of salt then cube the butter and add to the mixer. Leaver this to mix until its breadcrumbs consistency or thereabouts, add the egg yolk and a couple tablespoons water and mix until the pastry forms a ball. Wrap in cling film and pop in the fridge to chill down.
An hour before pie filling finale time roll out the pastry and cut out the first round to line the pie dish. Then I fill the pastry with beads and blind bake, This works quite well alongside the meat as it completes. Once blind baked remove from the bbq as well as the meat. At this point your pastry pie bottom will be cooked and your filling should be tasty and thick, The brisket or rump will just fall apart now. So after letting the filling cool for a bit I use a slotted spoon to fill the pie dish. It need some juice but not too much and any leftover makes amazing gravy.
Once out crank up the bbq to about 180c or if you leave it at 150 it will still cook but take a while longer.
Roll out the pastry lid and pop onto the cooling pie. crimp the edges and cut 3 little slits in the top pastry to let the steam escape. Brush with the egg wash and pop back in the bbq for about 35 minutes maybe a tiny bit longer until the top is a lovely golden brown.
Tips.
I absolutely love adding Kidneys to this dish but they really should be Ox kidneys, Thankfully my local butcher Upton’s of Bassett gets these for me so in the deep dark winter this is the best meal served with green veggies and mashed potatoes although its pretty banging cold for lunch the next day.
If you cooked this or any of my recipes then please do let me know.
