Golden Steak Pie Flaky Pastry

Category: Satisfying Main Courses for Every Occasion

Enjoy succulent beef simmered in a savory gravy, enhanced with thyme, garlic, and a splash of red wine. The filling is enveloped in a crisp, buttery puff pastry, baked until beautifully golden and puffed. This comforting classic balances tender meat with a rich, aromatic sauce and delicate, flaky layers. Serve warm with your favorite sides for a satisfying, elegant dish that’s perfect for cozy gatherings or special occasions. Each bite offers a harmonious blend of hearty flavors and textures sure to please beef and pastry lovers alike.

Loura is a chef and she is standing in front of a table full of fruits and vegetables.
Updated on Tue, 10 Jun 2025 23:59:25 GMT
A pastry with meat and vegetables in it. Save
A pastry with meat and vegetables in it. | recipesfoodyummy.com

Golden steak pie is the ultimate comfort food that brings together tender beef, deep savory gravy, and a crisp buttery pastry crust This recipe has warmed up so many Sunday evenings in my kitchen and never fails to impress both family and guests

I first made this for a chilly holiday gathering and it quickly became my husband’s top request for cold weather dinners

Ingredients

  • Stewing steak or beef chuck: diced small gives meltingly tender bites Look for good marbling and a deep red color
  • Medium onion: finely chopped adds sweetness and depth to the filling Pick a firm onion with shiny skin
  • Garlic: minced brings out an aromatic warmth Fresh garlic always makes a difference for slow stews
  • Flour: helps thicken the gravy Use all purpose for best texture
  • Tomato paste: boosts umami and gives a subtle tang Opt for double concentrated paste if possible
  • Beef stock: forms the savory base Choose a good quality low sodium stock for best control over seasoning
  • Red wine (optional): adds complexity and richness in the sauce If skipping wine just add extra stock
  • Worcestershire sauce: brings a punchy boost and rounded flavor
  • Fresh thyme leaves: brighten the dish with herbal notes Fresh is best but dried thyme is a decent backup
  • Oil or butter: creates a clean foundation and helps brown the beef Choose butter for a richer flavor
  • Salt and freshly cracked black pepper, to taste: seasoning is key
  • Puff pastry, for the crust: gives you that classic golden flaky finish Go for a pure butter pastry if you can find it
  • Egg yolk with water: is brushed on top to get a beautiful glossy bake

Quality ingredients here make a huge difference especially when a simple dish shines through its building blocks

Step by Step Instructions

Make the Steak Filling:
Start by heating oil or butter in a large pan over medium high heat Let it get good and hot for proper browning Brown steak cubes in batches turning them so each side caramelizes Place browned meat on a plate to rest and repeat until all pieces are seared This step creates a rich flavor base through the fond left in the pan In the same pan add the chopped onion and cook gently until it softens and turns slightly golden about 6 minutes Stir often and scrape up any meaty bits for flavor Mix in the garlic and cook for 30 seconds until fragrant This prevents bitterness and maintains its punch Sprinkle in the flour and stir to coat everything evenly Keep stirring for about 1 minute to cook out the raw taste You will start to smell it turn nutty Add tomato paste Worcestershire sauce red wine if using and beef stock Stir constantly to blend and dissolve any browned bits at the bottom Return the beef to the pan and pour in any juices from the plate Season with salt black pepper and thyme Give it a thorough mix so every bite is evenly seasoned Bring the mixture to a simmer Cover and reduce heat then cook gently for 45 to 60 minutes until the beef is fork tender and the sauce has thickened The gravy should coat the back of a spoon Cool the filling to room temperature so the pastry stays crisp during baking
Assemble the Pie:
While the filling cools preheat oven to four hundred degrees Fahrenheit or two hundred degrees Celsius Roll out puff pastry on a lightly floured surface to fit your baking dish or pie tin Make sure the pastry is a bit larger than the dish so you have enough to seal the edges Spoon the cooled steak mixture into the prepared baking dish filling evenly up to the rim Drape pastry over the top fold and press the edges down against the rim to seal Use a fork to crimp for a decorative edge Cut a small vent in the center to let steam escape Brush the top with egg wash for a glossy finish
Bake:
Place the pie in the center of the oven and bake for twenty five to thirty minutes until the pastry is puffed and deeply golden brown Let the pie rest for five to ten minutes out of the oven so the filling sets slightly Slice and enjoy while warm
A pastry with meat and vegetables in it. Save
A pastry with meat and vegetables in it. | recipesfoodyummy.com

I love finishing with a few extra sprigs of thyme The aroma always takes me right back to my grandmother’s kitchen where we used to make pies together for special Sunday lunches She always insisted on letting the pie cool ever so slightly before serving for the best slice

Storage Tips

Leftover steak pie keeps well in the fridge covered tightly for up to three days Reheat in the oven at moderate heat to keep the pastry crisp Freeze unbaked pies and bake straight from frozen adding an extra ten minutes to the cooking time

Ingredient Substitutions

Stewing steak can be swapped for lamb or even mushrooms for a vegetarian take No red wine No problem more beef stock works well Instead of fresh thyme dried thyme or rosemary can step in for an herby twist

Serving Suggestions

Pair golden steak pie with creamy mashed potatoes crisp green beans or roasted root vegetables For a modern touch try it with a tangy salad and a dollop of horseradish cream

Cultural Context

Steak pie is a classic British pub dish often served with mashed potatoes or chips Its roots run deep in both English and Scottish menus symbolizing hearty home cooking and communal dining Long ago meat pies were made to stretch precious ingredients now they are a beloved comfort dish and a centerpiece at family tables

Recipe FAQs

→ How do I ensure the beef stays tender?

Simmer the beef gently until fully tender. Searing before simmering locks in flavor and prevents toughness.

→ Can I prepare the filling in advance?

Yes, the beef filling can be prepared a day ahead and chilled, making assembly quicker and enhancing flavor.

→ What cuts of beef work best?

Stewing steak or beef chuck are ideal for tenderness and rich flavor after slow simmering.

→ Do I need to use red wine?

Red wine adds depth, but extra beef stock makes a great substitute for a non-alcoholic option.

→ How do I get a crisp pastry base?

Cool the filling completely before adding to pastry to prevent sogginess and ensure a crisp, golden crust.

→ Can I freeze the assembled pie?

Yes, assemble and freeze before baking for best results. Bake from frozen, adding extra time if needed.

Golden Steak Pie Flaky Pastry

Juicy beef and rich gravy encased in buttery pastry. Comforting, hearty, and irresistibly golden.

Prep Time
30 mins
Cooking Time
75 mins
Total Duration
105 mins
By: Loura

Recipe Type: Main Dishes

Skill Level: Intermediate

Cuisine: British

Portions Yielded: 6 Serving Size (One 20–23 cm pie, serves 6)

Dietary Preferences: ~

What You'll Need

→ Filling

01 500–550 g stewing steak or beef chuck, diced into 1–2 cm pieces
02 1 medium onion, finely chopped
03 2 cloves garlic, minced
04 1 tablespoon plain flour
05 1 tablespoon tomato paste
06 240 ml beef stock
07 120 ml red wine (optional, or substitute with extra stock)
08 1 teaspoon Worcestershire sauce
09 1 teaspoon fresh thyme leaves, plus sprigs for garnish
10 1 tablespoon oil or unsalted butter
11 Salt and freshly ground black pepper, to taste

→ Crust

12 1 sheet puff pastry, thawed if frozen
13 1 egg yolk, beaten with 1 tablespoon water (for egg wash)

Steps To Follow

Step 01

Heat oil or butter in a large pan over medium-high heat. Brown beef in batches to develop colour, setting each batch aside after searing.

Step 02

In the same pan, lower heat to medium and soften chopped onion for 4–5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.

Step 03

Add flour to the pan and cook briefly, stirring constantly. Incorporate tomato paste, Worcestershire sauce, red wine (if using), and beef stock, mixing to combine.

Step 04

Return browned beef and any accumulated juices to the pan. Season with salt, black pepper, and thyme leaves. Simmer uncovered on low heat for 45–60 minutes, stirring occasionally, until beef is tender and the sauce is glossy and thick. Allow to cool completely before assembling.

Step 05

Preheat oven to 200°C. Roll out the puff pastry on a lightly floured surface to comfortably fit your baking dish or pie tin.

Step 06

Spoon cooled beef filling evenly into the base of the dish. Cover with rolled puff pastry, seal and crimp the edges with a fork. Cut a small vent in the centre for steam. Brush the surface with egg wash for sheen.

Step 07

Bake in the centre of the oven for 25–30 minutes, until pastry is golden brown, crisp, and risen.

Step 08

Remove from oven and let stand for 5–10 minutes before slicing. Garnish with fresh thyme sprigs and serve warm.

Notes and Tips

  1. Ensure the pie filling is completely cool before assembling to prevent the pastry from becoming soggy.
  2. For added depth of flavour, choose a robust dry red wine or simply use extra stock for an alcohol-free version.

Required Equipment

  • Large sauté pan or stew pot
  • Ovenproof pie dish or baking tin
  • Rolling pin
  • Chef’s knife
  • Pastry brush

Allergy Info

Double-check every ingredient for possible allergens and consult a health professional if you're unsure.
  • Contains gluten (wheat flour and puff pastry)
  • Contains egg (egg wash)

Nutritional Info (per serving)

These details are for informational purposes only and shouldn't replace medical advice.
  • Caloric Content: 530
  • Fats: 28 g
  • Carbohydrates: 32 g
  • Proteins: 33 g