You may also like
Categories:
stewing steak yellow pepper red onion beef stock ginger grated garlic thyme rosemary flour butter unsalted cold egg yolk salt cold water shortcrust pastry
Viewed: 20 - Published at: 5 years agoIngredients
- 6 ounces stewing steak or rump, cubed
- 1 sweet potato cubed
- 1 yellow pepper small, chopped
- red onion Small, chopped
- 1/3 pint beef stock
- 1 teaspoon ginger grated
- 1 garlic clove minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 2 1/4 cups plain flour sifted
- 7/8 cup butter unsalted cold, cubed
- 1 egg yolk medium, beaten
- 1 teaspoon salt
- cold water Bit of
- 5/8 pound shortcrust pastry pre-made
Method
- If you're using pre-made pastry, skip straight to step 3. Take the pastry out the fridge 10 minutes before rolling out.
- 1) Rub the flour, salt and butter in a large bowl until it goes to a breadcrumb mixture.
- 2) Pour in the egg yolk, and mix until it forms a dough. Knead into a ball, wrap in clingfilm and refridgerate for at least 30 minutes.
- 3) Brown the steak cubes, then remove from the pan.
- 4) Fry the ginger, garlic and onion, followed by the potatoes, pepper and stock.
- 5) Bring to the boil, then leave to simmer for about 15 minutes. Return the steak to the pan for the last 5 minutes.
- 6) Preheat oven to 200 degrees C. Cut a third of the pastry and set aside. Roll out the larger piece on a floured surface and line the bottom of a pie dish.
- 7) Add the steak mixture to the pie, then roll out the remaining third of the pastry to top the pie, sealing the edges.
- 8) Prick a few steam holes through the pastry top then place in the oven for 30-40 minutes until crispy and brown.
