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Steak and mushroom pie
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Indulge in Curtis Stone's simple and satisfying pie.
Ingredients:
  • 250.00 ml plain flour
  • 4.80 gm salt, from the pantry
  • 91.00 gm olive oil
  • 40.00 gm cold water
  • 400g beef blade steak, cut into 3cm cubes
  • Salt & pepper
  • 1 medium brown onion, roughly chopped
  • 2 cloves garlic, crushed
  • 2 medium carrots, cut into 2cm chunks
  • 500.00 ml cup mushrooms, halved
  • 40.00 ml plain flour
  • 500.00 ml Real Stock Beef
  • 23.40 gm dijon mustard
  • 20.00 ml fresh thyme, chopped
Instructions:
  • 1. Preheat the oven to 200°C conventional/180°C fan forced. 2. In a medium bowl, mix 1 cup of flour with salt. Create a well in the center, add 3 tablespoons of oil and water. Using your hands, gently combine the ingredients until a dry dough forms. Avoid over-kneading. 3. Shape the dough into a square, then roll it out to 1/4 cm thickness between two sheets of plastic wrap. 4. Chill the dough in the refrigerator for at least 30 minutes before using.
  • Heat a tablespoon of oil in a large frying pan over high heat. Season the steak with salt and pepper and sear until well browned on all sides, approximately 4-5 minutes. Transfer the steak to a plate.
  • - In the same pan over medium heat, drizzle the remaining tablespoon of oil and sauté the onion for 2 minutes, stirring constantly. Add garlic and carrots, cook for 2 minutes, then add mushrooms and cook for an additional 2 minutes. Sprinkle in the 2 tablespoons of flour and cook while stirring for 1 minute.
  • Combine reserved beef, beef stock, mustard, and thyme in a pot and bring to a gentle simmer. Cook for 15 minutes until the liquid reduces slightly. Transfer the mixture into 4 greased baking dishes. Cut the pastry into 4 squares and gently place one over each dish, sealing the edges carefully. Use a small knife to create two slits in the pastry for steam to escape. Bake for 25 minutes until the pastry is golden brown.
  • Let the dish rest at room temperature for 10 minutes post baking, then serve.

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