Welcome to this delicious and easy-to-follow recipe for making mouth-watering individual steak pies. Inspired by the culinary traditions of the Northeast of England, these pies feature a rich and tender beef filling encased in a simple yet scrumptious hot water crust pastry. Perfect for any occasion, these pies will become a family favorite.
Ingredients:
For the Filling:
- 570 ml (1 pint) beef stock
- 500 g lean stewing or casserole beef
- 2 bay leaves
- Salt and pepper to taste
- Optional: 1 kidney and 1 onion for added flavor
For the Hot Water Crust Pastry:
- 570 ml (1 pint) water
- 1 tsp salt
- 200 g butter
- 200 g lard
- 800 g all-purpose flour
Instructions:
Prepare the Filling:
- Heat the Stock:
- Pour 570 ml of beef stock into a medium pan and heat over medium heat. If using stock cubes, dissolve them in water.
- Prepare the Meat:
- Cut the stewing beef into strips, then into small cubes (about 12 mm / 0.5 inch).
- Cook the Meat:
- Add the beef cubes to the simmering stock.
- Add two bay leaves and season with pepper. Avoid adding extra salt if using stock cubes or gravy granules.
- Cover and let it simmer gently for 1.5 to 2 hours until the meat is tender.
Make the Hot Water Crust Pastry:
- Prepare the Pastry:
- Pour the water into a small pan and bring to a simmer.
- In a large mixing bowl, add the salt to the flour.
- Add the butter and lard to the simmering water and stir until fully melted.
- Form the Dough:
- Make a well in the flour and pour the hot liquid into it.
- Use a wooden spoon to mix everything together until it forms a dough.
- Rest the Dough:
- Transfer the dough to a floured surface and gently fold it into a smooth ball.
- Divide the dough into two portions: a larger portion for the pie bases and a smaller portion for the tops.
- Wrap both portions in cling film and refrigerate for at least 2 hours.
Assemble the Pies:
- Prepare the Pastry:
- Preheat the oven to 190°C (380°F).
- Roll out the larger portion of dough and cut out circles to fit the pie bases. Line individual pie tins with the dough.
- Roll out the smaller portion and cut out circles for the pie tops.
- Fill the Pies:
- Remove the bay leaves from the filling.
- Ladle the beef filling into each pie base.
- Place the pastry tops over the filling and crimp the edges to seal.
- Bake the Pies:
- Cut a small slit in the top of each pie to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes until the pastry is golden brown.
Why You’ll Love This Recipe:
- Hearty and Flavorful: Tender beef cooked in rich stock and encased in a flaky, buttery pastry makes for a deeply satisfying meal.
- Traditional and Authentic: Brings a taste of Northeast England’s culinary heritage to your table.
- Perfect for Any Occasion: These individual pies are ideal for family dinners, parties, or as a comforting treat.
More Information About the Recipe:
These individual steak pies are a classic dish from the Northeast of England, beloved for their hearty filling and flaky crust. The hot water crust pastry is easy to handle and provides a perfect casing for the tender beef filling. This recipe is versatile and can be prepared in advance, making it a convenient and delicious option for any occasion.
Nutritional Benefits:
- Protein-Rich: The beef provides a substantial amount of protein necessary for muscle repair and growth.
- Mineral Boost: Beef stock is rich in minerals like iron and zinc, essential for various bodily functions.
- Energy-Packed: The pastry offers a good source of carbohydrates for sustained energy.
Conclusion:
These Ultimate Individual Steak Pies are a testament to the comforting and delicious flavors of Northeast England. With tender beef encased in a rich, flaky crust, this recipe is sure to become a staple in your home. Enjoy the convenience and tradition of making these delightful pies, and savor every bite of their hearty goodness!