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How To make Steak and Mushroom Pie
1 package (17 1/4 oz) frozen puff pastry sheets
1 1/2 pounds lean sirloin steak, cut into small 1/2 in
cubes 1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large onion
sliced
1/2 pound fresh mushrooms :
sliced
1/2 cup beef broth
1 ceramic pie bird optional
1 egg white :
for glazing
Defrost puff pastry (both sheets) at room temperature for 20-30 minutes or until pliable. Meanwhile, prepare filling. Place steak, flour, salt and pepper in a large plastic bag and shake to coat well. Add onion and mushrooms to the bag and shake to mix. Pour ingredients from the bag into a standard 9-inch pie plate, mounding high in the middle. Nestle the pie bird, if using, into the center of the mixture. Roll out one of the pastry sheets onto a lightly floured surface to remove creases and enlarge the size of the sheet just enough to cut an 11-inch circle from its center. To cut a circle, invert a clean 9-inch pie plate (the plate will actually measure 10 inches from edge to edge) onto the sheet of pastry. Using a very sharp knife, trim the pastry 1 inch away from the edge of the plate, forming a picture perfect 11-inch circle. Now, come in about 2 inches from the rim of the circle and cut a smaller circle (this one does not have to be so exact), forming a 2-inch ring of pastry with an 11-inch diameter. Got it? Great. Oh, hold on to those pastry scraps. We'll turn them into beautiful leaves that go on top of the pie. Brush the edge of the meat filled pie plate lightly with water to dampen, then center the pastry ring over the rim of the plate, leaving about a 1/2 inch overhang (for crimping or "knocking-up" as they say in Great Britain!) Tuck the pastry ring slightly down into the sides of the pie plate, forming a "mock" bottom crust. This will help keep the crust secure from leaks. Now, slowly pour the beef broth over the meat, allowing time for the broth to settle to the bottom of the dish. Try not to pour the broth over the edge of the bottom crust. Roll out the remaining sheet of pastry, again, just large enough to cut out a circle with an 11-inch diameter to use as a top crust. If you are using a pie bird, cut a small "x" into the center of the top crust, to allow you to wiggle the pastry easily over the bird. If you don't have a pie bird, simply cut some decorative slits in the top crust, after assembling, to allow steam to escape while baking! Lightly brush the rim of the "bottom" crust with water, then arrange the top crust over the filling. Press edges firmly together, then "knock-up", crimp or flute as you'd like. Now, you can cut your decorative slits, if you are not using a pie bird. Cut leaf shapes from pastry scraps and score "veins" with a sharp knife. Dampen the back of leaves and arrange over the top crust around the pie bird. Lightly beat an egg white with about a tsp of cold water until frothy, then brush evenly over the tops of the leaves and the top crust. Bake in the center of a preheated 450F oven for 10 minutes or until crust is puffed and lightly golden. Then reduce oven temperature to 350F and move pie to a lower rack. Continue baking another 60 minutes. Cover pie loosely with foil if crust becomes too brown.
YIELD: 6 servings
How To make Steak and Mushroom Pie's Videos
Air Fryer Steak And Mushroom Pie | Puff Pastry Rich Gravy |
A while back I made some sausage rolls in my air fryer. Today I decided to try making a gravy rich Steak and Mushroom pie fit for king. I couldn't find any kings but I did know plenty of pie eaters. I concentrated on puff pastry rich gravy and fresh rump steak cooked well. I also tried to hero the wonderful mushrooms. Later this afternoon I made the perfect steak and mushroom pie in my air fryer. So if you want to know how - let's get baking...............................
Ingredients: For Air Fryer Steak And Mushroom Pie
Pre Rolled puff pastry -
175 grams rump steak cubed
2 Oxo stock cubes
6 medium to large mushrooms sliced
2 tsp salt reduced soy sauce
2 heaped tsp cornflour
1 cup of water for beef stock
80ml water for mushroom sauce
1 egg whisked lightly
25 grams butter
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0:00 Intro with pie photo
0:18 Preparing the steak
2:35 Slicing and cooking the mushrooms
3:57 Combining steak and mushrooms
4:44 Pastry preparation in pie dishes
7:10 Filling the pies and sealing them with a top
8:50 Into the air fryer for cooking
10:12 Serving the pie and outro
Steak & Onion Pie, The best.
How to make a Steak & onion pie, using hot water crust pastry, easy step by step instructions from start to finish.
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Pork pie, 2 parter.
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How to Make Pub-Style Steak and Ale Pie
Bridget shows Julia how to make a cozy Pub-Style Steak and Ale Pie.
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Steak and Mushroom Pie
Steak And Mushroom Pie might be the stuff of pub legends. Super savory, rich, and stick to your ribs delicious, this dish is the be all end all of comfort food. Full of tender steak and perfectly browned mushrooms, you’ve never experience anything quite like.
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INGREDIENTS
2 lb stewing beef
2 tbsp olive oil
1/4 cup all-purpose flour
1 tsp salt or to taste
1 tsp pepper or to taste
1 large onion chopped
4 cloves garlic minced
2 stalks celery chopped
2 large carrots cut into 1 inch cubes
2 tbsp all-purpose flour
1 cup red wine or Guinness
2 cup beef broth
2 sprigs fresh thyme
2 bay leaves
6 slices bacon chopped
1 lb mushrooms sliced
1 sheet puff pastry
1 egg yolk for brushing pie
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Steak & Guinness Pie - Jamie at Home
Jamie at Home first aired in the UK on C4 in 2007 and in this clip Jamie cooks a gorgeous Steak Pie with a twist....
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Beef and Mushroom Suet Topped Pie FORGOTTEN pastry
Today, a timeless classic that modern-day cooks and chefs forget about is an amazing old-school classic pastry topped with beef and mushrooms.
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Beef and Mushroom Pie with Suet Topping:
Ingredients
For the Pie Filling
- 1 kg stewing steak (I used topside)
- 300 g mushrooms (brown or white mushrooms)
- Butter and oil
- 2 onions diced
- 2 cloves garlic minced – optional
- 1 tsp dried Thyme
- Salt and pepper to taste
- 1 ½ tbsp tomato puree
- 1 tbsp Worcestershire sauce
- 600 ml beef stock
- Cornstarch slurry – 1 tbsp cornstarch 2 tbsp water mixed on standby if gravy does not thicken.
- Salt and pepper to taste
For the Suet Crust Topping
- 340g self raising flour
- 40 g cornflour
- 120 g shredded suet (beef or vegetable)
- 450 ml milk
- 1 teaspoon dried thyme (optional)
- ½ tsp salt
Oven 170 20 mins
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