From a tasty shepherd's pie to savoury beef pies, there's no better way to make your taste buds tingle this festive season. When it comes to one dish dinners, savoury pies are a definite winner for me. If subtle spicing is what you're into, then this steak and vegetable pie that I've just made is definitely for you. So, why don't you give it a go; I'm sure you'll love it as much as I do.
What you need:
- 250g Plain Flour
- 1 tsp Fine Salt
- 250g butter (not soft but at room temperature)
- 150ml cold water
- Cling film
- Sift flour and salt into bowl. Break butter into small chunks then add to bowl gently rubbing it in.
- Make a well in the middle of bowl. Add three quarters of water until a firm, rough dough is achieved. Add more water if needed.
- Cover with cling film and leave for 20 minutes in the fridge.
- Place onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.
- Give the dough a quarter turn in whatever direction you prefer and roll out again to three times the length. Fold as before, cover with cling film and chill for 20 minutes before rolling to use.
What you need:
- 750 g (1.5lb) Frying steak (diced)
- Baby carrots
- Chopped tomatoes
- 1 onion skinned and sliced
- 400 ml beef stock
- Chilli powder
- Black pepper
- Olive Oil
- Beaten egg to glaze
- In a large pan, heat up 2 tablespoons of olive oil on medium heat. Fry steak until brown.
- Once steak is brown; add onions, carrots, peas, brocoli, tomatoes and stock. Let it simmer for about 5 minutes.
- Add salt, chilli powder, black pepper and any other seasoning.
- Once cooked, leave to cool. Roll out pastry to about eighth of an inch and line on pie dish, the bottom and sides.
- Strain the meat, saving the liquid and pour onto pie base. Now add a little bit of the strained liquid, don't make it too soggy.
- Roll out the rest of the pastry, not too thick again and cover your filling. Seal together top and sides by dampening pastry with a little water.
- Brush top of pie with beaten egg. Make fork holes across top of pie.
- Cook in oven at 220°C/Gas mark 7 for 20 minutes or until pastry is golden in colour.
- Serve with mashed potatoes if you wish. Easy:)
Dinner doesn't have to be boring, there's lots of recipes out there to try!
I really hope you enjoy this.