Steak pie with memories (Auntie Wins Pie). Here is how you cook it. Fill pie plate or large ramekins with steak and potato filling. Beat together the egg and water and brush over the top of the pastry to give a nice glossy finish to the crust.
Auntie Win who looked after me while my Mom. In a mixing bowl, combine the beef, flour and paprika. Add the thyme, garlic, potato, onion and some salt and pepper.
Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, steak pie with memories (auntie wins pie). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Steak pie with memories (Auntie Wins Pie) is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Steak pie with memories (Auntie Wins Pie) is something which I’ve loved my entire life. They are fine and they look fantastic.
Here is how you cook it. Fill pie plate or large ramekins with steak and potato filling. Beat together the egg and water and brush over the top of the pastry to give a nice glossy finish to the crust.
To get started with this recipe, we have to first prepare a few ingredients. You can have steak pie with memories (auntie wins pie) using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Steak pie with memories (Auntie Wins Pie):
- {Prepare 225 g of plain flour (for the pastry).
- {Take 100 g of cold butter cut into cubes (for the pastry).
- {Prepare Pinch of salt and a couple of tablespoons of water (for the pastry).
- {Get 250 g of diced stewing beef.
- {Make ready Handful of frozen peas (optional).
- {Prepare Handful of frozen carrots (optional).
- {Make ready 1 litre of stock made up using a stock cube.
- {Take 1 of egg.
Lovely shortcrust pastry, quality beef, seasonal vegetables? Only one thing for it.a classic beef and onion pie. The beef and onions were slow cooked for f. For the crust, in a small bowl, combine flour and salt; cut in butter and shortening until crumbly.
Instructions to make Steak pie with memories (Auntie Wins Pie):
- In a frying pan heat a little oil and seal the beef.In a bowl add your plain flour,salt and cold butter and mix with your fingers until you get the consistency of breadcrumbs.Add the water in gently and mix together until it forms into the shape of a ball.Turn out onto a lightly floured surface and kneed briefly and set to one side..
- Now with the beef that you have sealed,place into your bubbling beef stock and cook gently until the beef is tender.(for this recipe I like to slow cook the beef in the stock until reduced for a few hours) but the choice is yours.If you want to slow cook your beef filling first,make your pastry at a later stage..
- Once the filling has been made and cooling slightly you can start with the pastry.Heat your oven to 180 degrees,Butter your pie tin and roll out half of your pastry.Turn your pastry as your rolling,so it forms a kind of round base for your pie.Fill your tin with the pastry base and push in gently to all the sides.Blind bake in the oven using ceramic beans to protect the base of your pastry for about 15 minutes..
- In the meantime roll out your pastry lid in the same manner as your base.Once the base has been blind baked remove your ceramic beans from the pie tin and fill with your beef filling.Place your pastry lid on top,fit and crimp your edges and use an egg wash glaze to brush over your pie..
- Cook in the oven for about 25 minutes or until the Pie is golden. All the best and enjoy 😉.
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Gradually add water, tossing with a fork until dough forms a ball. Roll out pastry to fit baking dish. The filling for this steak and mushroom pot pie is intensely meaty and rich with the steak being the hero. The mushrooms add lovely depth and earthiness and you get a hint of fresh thyme, rosemary and garlic with every bite. Stewing meat is actually an ancient cooking technique, and a wikipedia article on meat pie says that it was the ancient Greeks who first filled something resembling a pastry crust with meat.
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