Imagine sinking your teeth into a slice of steak pie with a golden-brown flaky puff pastry crust. Each bite reveals melt-in-your-mouth beef pieces smothered in a rich and savory gravy sauce. The perfect balance of flavors and textures makes this dish the epitome of comfort food. Whether you enjoy it in the heart of winter or during the sunny days of summer, this family-favorite recipe never fails to satisfy. Serve it with creamy mashed potatoes and peas for the ultimate British feast experience.
How to make steak with puff pastry
- Season the cubed beef with salt and pepper.
- Heat up the oil in a large pan, add the beef arranged in a single layer, and brown it on both sides.
- Remove the beef from the pan, melt the butter in the same pan, and fry the onion until soft.
- Add the chopped carrots and celery, then return the beef to the pan.
- Pour over the beef stock/broth, throw in the bay leaves, and let it cook with a lid on a medium heat for about an hour, or until the liquid is absorbed and the beef is tender.
NOTE! If the beef is still a bit chewy, add more stock or water and continue cooking until you achieve the desired texture.
- Add the tomato paste and cornflour mixed with water. Remove the bay leaves and check for seasoning.
For this recipe, the puff pastry takes center stage. Its flaky touch beautifully complements the rich filling. Plus, using ready-rolled puff pastry significantly cuts down on prep time.
- Transfer the beef filling to a pie dish and allow it to cool down.
- Top the filling with the puff pastry, cutting it to fit the dish. Press down on the edges to seal.
- Brush the pie with beaten egg, and use a fork to prick it in a few places, allowing steam to escape while baking.
- Bake in a preheated oven at 190 degrees Celsius (375 degrees Fahrenheit) for 20-25 minutes until golden.
Expert tips for the perfect pie
Cooling the pie filling before adding the puff pastry helps maintain its flakiness. Ensuring the pastry cooks properly and doesn’t become soggy.
I recommend making a pie with the top crust only, rather than a bottom crust as well. If you prefer a fully enclosed pie, blind-bake the base before adding the filling. This ensures the bottom bakes well and the pastry is cooked to perfection.
And that’s it! Serve the steak pie with a variety of sides like mashed potatoes, peas, green beans, mushrooms, carrots, or kale. The possibilities are endless!
If you loved this steak pie recipe, don’t forget to rate it and let me know how it turned out in the comments below. Your feedback is greatly appreciated! For more delicious food inspiration and to stay updated on my latest creations, follow me on BDK Restaurant.
Other steak recipes worth trying
- Steak with Peppercorn Sauce
- Garlic Butter Steak Bites
- Grilled Steak Bites and Gnocchi Skewers