Golden Steak Pie Flaky Pastry (Printable Version)
Juicy beef and rich gravy encased in buttery pastry. Comforting, hearty, and irresistibly golden.
# 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:
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.
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.
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.
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.
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.
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.
07 -
Bake in the centre of the oven for 25–30 minutes, until pastry is golden brown, crisp, and risen.
08 -
Remove from oven and let stand for 5–10 minutes before slicing. Garnish with fresh thyme sprigs and serve warm.
# Notes and Tips:
01 -
Ensure the pie filling is completely cool before assembling to prevent the pastry from becoming soggy.
02 -
For added depth of flavour, choose a robust dry red wine or simply use extra stock for an alcohol-free version.