Braised beef pies - recipe

Braised beef pies

  • Prepare

  • Serves

  • Cook



For the pastry

For the filling

For the glaze

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  1. 1

    Start by preparing the filling. Heat the vegetable oil in a large saucepan and fry the steak until browned. Add the onion and carrot and fry for a further 5 minutes.

    For this step you'll need:

    • 2 tbsp Vegetable oil
    • 400g Stewing steak
    • 1 Onion(s) diced
    • 2 Carrot(s) diced
  2. 2

    Add the tomato puree, sugar, flour and herbs and stir well.

    For this step you'll need:

    • 1 tbsp Tomato puree
    • 1 tbsp Unrefined light muscovado sugar
    • 1 tbsp Plain white flour
    • 1tsp Dried mixed herbs
  3. 3

    Gradually pour on the stock and Worcestershire sauce then bring to the boil. Cover tightly and leave to simmer gently for 1 1/2 hours or until really tender. Top up with a little extra stock during cooking if necessary, but the result should be a very thick rich gravy. Remove from the heat and allow to cool completely

    For this step you'll need:

    • 500ml Beef stock
    • 1 tbsp Worcestershire sauce
  4. 4

    Make the pastry by placing the flour in a mixing bowl. Cut the butter and lard into cubes and add to the flour with a pinch of salt.

    For this step you'll need:

    • 300g Plain white flour
    • 75g Butter (unsalted) cold
    • 75g Lard cold
    • pinch Salt
  5. 5

    Using your fingertips rub the butter and lard into the flour until it resembles fine breadcrumbs. ( or even easier- blend it in a food processor).

  6. 6

    Add 3-4 tbsp ice cold water , gradually stirring it into the dough with a knife until it just sticks together.

    For this step you'll need:

    • 3 tbsp Water ice cold
  7. 7

    Turn the mixture out on a floured work surface and knead gently into a ball. Cover with cling film and chill in the fridge for 15 minutes if possible. This will help the pastry relax and prevent shrinkage.

  8. 8

    Set the oven to 220°C (fan 200°C, gas mark 7).

  9. 9

    Roll out the pastry thinly on a lightly floured work surface until 8mm thick. Cut into 4 large circles big enough to line individual pie tins and 4 smaller circles for the lids.

  10. 10

    Fill the pastry cases with the cooled meat mixture, brush the edges of the pastry with water and place the lids on top. Press well to seal. Brush the pies with beaten egg.

    For this step you'll need:

    • 1 Egg(s) (free range)
  11. 11

    Bake the pies for 15 minutes then reduce the oven temperature to 180°c (fan 160°c, gas mark 4) for a further 15 minutes or until golden and hot right through. Delicious hot or cold.

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