These single-crust individual pies are so delicious! Tuck in!
Top Crust Steak & Mushroom Pies
4
30
MINS
MINS
Metric
Imperial
INGREDIENTS
| 15g | Trex |
| 450g | Lean braising steak,cut into chunks |
| 1 | Onion, chopped |
| 150g | Mushrooms, sliced |
| 500ml | Beef stock |
| 2 tbsp | Cornflour |
| Salt and freshly ground black pepper |
PASTRY
| 225g | Plain flour |
| ¼ tsp | Salt |
| 100g | Trex |
| Milk, to glaze |
Method
First, make the filling. Melt the Trex in a large saucepan over a high heat. Add the meat a handful at a time, browning each handful before adding the next.
Add the onion and mushrooms and cook for 2-3 minutes, stirring often. Pour in the stock. Reduce the heat, cover and cook for 1½-2 hours, or until the meat is very tender.
Meanwhile, sift the flour and salt into a large bowl. Rub in the Trex with your fingertips until the mixture looks like fine crumbs. Stir in just enough chilled water to make a soft, but not sticky dough. Knead for a few moments until smooth, then wrap and chill.
Blend the cornflour with 3 tbsp cold water and add to the meat, stirring until thickened. Season and cool.
Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.
Roll out the pastry on a lightly floured surface into a large rectangle. Cut out 4 lids, using an up-turned individual pie dish as a template, cutting around it with a sharp knife.
Spoon the meat mixture into 4 individual pie dishes and dampen the rims with water. Cut slashes in the pastry lids to allow steam to escape, then position on top. Put the pie dishes onto a baking sheet. Brush the tops with a little milk, then bake for 25-30 minutes.
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