The Beef Steak Pie | An Aussie, NZ and UK Classic Dish

By Chef Jack Ovens · 240 min

Ingredients

Instructions

1. Make the pastry: blitz the flour and cold butter in a food processor until fine crumbs form. With the motor running, add the ice-cold water slowly until the dough comes together, adding more if needed. Knead into a smooth ball, wrap and chill for at least 30 minutes.
2. Preheat the oven to 180°C (350°F). Roll out the pastry and cut rounds about 1 inch wider than the tins: 8 for small tins (about 10 cm / 4 in), 6 for medium (about 12 cm / 5 in), or 4 for large (about 15 cm / 6 in). Line the tins and shape the pastry.
3. Line each shell with parchment, fill with rice or baking beans, and blind bake for 14–16 minutes (small), 18–20 minutes (medium) or 22–25 minutes (large), until the outside is golden. Remove the weights and parchment and bake a further 3–4 minutes (small), 4–6 minutes (medium) or 6–8 minutes (large), until the base is golden. Set aside.
4. Pat the chuck steak very dry, place in a large bowl and season generously with salt and pepper.
5. Heat half the olive oil in a pot over high heat and sear half the beef for 5–6 minutes until deeply browned. Remove, repeat with the remaining beef in batches, then remove all of it.
6. In the same pot over medium-high heat, sauté the onion, celery, carrot and a pinch of salt for 6 minutes. Add the garlic and cook for 1 minute. Add the flour and cook for 1 minute. Gradually pour in the stock, stirring well to avoid lumps.
7. Add the tomato paste, crumbled stock cubes, red wine, Worcestershire sauce and bouquet garni. Season well, stir and bring to the boil.
8. Return the beef and its resting juices, stir and bring back to the boil. Cover, reduce to low and cook for 2 hours. Uncover, remove the bouquet garni, check the seasoning and simmer uncovered for a further 20 minutes, until the beef falls apart. Remove from the heat and cool, ideally overnight, or about 4 hours in the fridge until lukewarm.
9. Preheat the oven to 200°C (400°F). Fill the blind-baked shells with the cooled filling. Cut puff pastry slightly larger than the moulds, brush the rims of the shells with beaten egg, and place the pastry lids on top. Brush the tops with the remaining egg, score if desired, and sprinkle with sea salt flakes and cracked black pepper.
10. Bake for 18–20 minutes (small), 25–28 minutes (medium) or 30–35 minutes (large), until golden brown. For large pies, if the pastry browns faster than the centre heats, loosely cover with foil for the last 10 minutes. Remove and rest for 15–20 minutes before serving.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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GarlicOnionEggCarrotBeefCeleryTomato pastePuff pastry