Deep-fill steak and mushroom pie

I’ve only made a few pies in my time, despite my overwhelming love of pie, and those have always been made using the go-to cheater’s guide to pastry: Jus’ roll. But this time, I thought I’d have a go myself.

I was aiming for puff pastry but I’m quite heavy handed so it turned into some form of shortcrust pastry. Either way, it was damned delicious and I’m never buying pre-fab pastry again.IMG_2739

To make my deep-fill pie, you will need:

225g plain flour

1/4 teaspoon of salt

250g salted butter (you could use unsalted, but why would you?)

150ml of cold water

Diced beef

Mushrooms, sliced

Beef stock

Making the pastry

  1. Mix the flour and salt together in a bowl then put in the fridge for a few minutes.
  2. Cut the butter into cubes, then add to the flour and mix until coated.
  3. Pour over the water slowly and mix together. It should form a rough dough. Place on a surface and form into a sausage shape, without kneading it. Wrap in clingfilm and put in the fridge for 20-30 minutes.
  4. Once chilled, lightly flour a surface and roll out the dough into a rectangle shape. You are now going to make a square out of a rectangle; fold one-third of the pastry into the middle, then last third into the middle. Press down at the edges.
  5. Now roll out again, and fold, twice more. Place in the fridge for an hour.

The filling

  1. Whilst the pastry is in the fridge, brown the beef on a high heat.
  2. Add the mushrooms, finely sliced, and stir.
  3. Finally, add some beef stock and remove from the heat.

Pie time!

  1. Take the pastry out of the fridge and roll out to fit your pie dish.
  2. Line your pie dish, leaving enough pastry for the lid.
  3. Add your filing. As I left my beef quite dry and made up some quick, thick gravy using granules and poured a little on top. If you have a wet mix, don’t do add any more gravy/water.
  4. Finish your pie by folding the pastry over at the edges and seal with some milk.
  5. Bake for approx. 30 minutes at 180-200 degrees.