Steak & Onion Pie, The best.

hello again my name's john i'm a retired cook from the northeast of england in the uk and welcome to my latest video recipe and in this one i'll be making another one of our customers favorites and it's this delicious steak and onion pie using very lean diced rump steak and for the pastry i'll be making what's known as a hot water crust pastry but don't let the name description worry you it's incredibly easy to make and it's the perfect pastry for this wonderful mouth-watering pie you can view the ingredients list and full written method for this recipe on the recipe page on the channel's website i'll leave a link in the description under the video or you can click on the i icon top right of the screen to take it directly to the recipe page and i'd like to thank the patreon and paypal supporters for their very kind help i'll be doing the shout out and name splash a little later in the video okay let's get on with today's recipe right i'll start by making the pastry put the water in a small pan and bring it to a simmer now add the salt to the flour [Music] place the butter and fat into the hot water and stir until it melts make a well in the flour and add the hot liquid [Music] using my trusty wooden spoon handle i'll bring it all together at this point i'll swap to my ball scraper to finish it off and scrape down the sides of the bowl [Music] now tip the dough onto a floured surface and fold it all together into a smooth ball try not to over mix at this stage incidentally this is exactly how you make pastry for your traditional pork pies i do have a two part video on how to make pork pies i'll leave links in the description box below the video if you're interested in making those now using your bench scraper cut the pastry into two pieces one large piece for the base and one smaller piece for the top [Music] individually wrap in cling film or plastic bags and place them in the fridge for at least two hours before you can actually use it as it's way too soft to use at the moment now i often get asked the best way to dice onions so using a very sharp knife i'll keep quiet and let you watch how i do mine just don't try to go too fast that's how accidents happen [Music] so [Music] foreign [Music] and there you go all you should have left is that little root ball now like i said at the start i'm using these three very lean rump sticks now if you were serving these as they are you'd serve three people but making them into a pie will serve at least six people okay just trim off any fat and dice as shown for this recipe you'll need 570 mls that's one pint of beef stock i have some natural beef stock or you can use these beef stock cubes and you can buy cartons of beef stock in the supermarkets these days which is what i'm using and also there's enough here to make the gravy too right onto the stove to start making the filling for this pie start by frying off the meat cubes in a couple of tablespoons of oil now i'm using vegetable oil but any cooking oil will be okay once your meat looks like this add the onions and stir fry until the onions are nice and soft that should take about five to six minutes don't forget the season with salt and pepper i like to use lots of black pepper in ours now transfer the filling to a suitable pan right pour your stock into the pan now bring this to a boil now reduce the heat and gently simmer for at least one hour with the lid on after around one hour check that your meat is nice and tender if it's a bit tough just cook it a bit longer but one hour should be fine don't forget it does cook a bit more when it's in the pie in the oven okay mine's nice and tender now ladle off about half of the stock and set it aside and i'll use that to make the gravy later on now mix together your corn flour you may know that as cornstarch and the cold water from the recipe and mix till it's nice and smooth [Music] and add that to the pan and thoroughly mix it in [Music] your pie filling should now be nice and thick now put the lid on the pan and let it completely cool here's a top tip to cool something like this quickly place the pan in a shallow sink of cold water and it'll become cool enough to use in only 15 minutes next step grease a baking tin the size of the baking tin that i'm using is on screen and if you don't have a pie tin use a large dinner plate for making the pie in it's what my dear old mum used to use back in the day for the egg wash crack a small egg into a suitable container and add a dash of milk and whisk thoroughly until it's nice and smooth and runny on to rolling out the pastry take the larger of the two pieces of dough from the fridge flour the surface of the worktop sprinkle a little flour on the dough and the pin and start to roll it out if you're not used to rolling pastry just roll backwards and forwards in straight lines then turn the dough 90 degrees at a time that should keep the pastry reasonably round [Music] test that it's big enough by placing the tin on top now roll up the pastry onto the pin and unroll it over the tin now tear off a little pastry from the excess edge and roll it into a bowl more about that in a moment [Music] now gently coax the pastry down into the corners of the tin okay if you have long fashionable nails get your little roll of pastry and use that to push right down into the corners this is important as the pastry shrinks in the oven if you didn't do this you would end up with rounded bottom corners to your finished pie and the pastry could even split okay that's the base ready now simply roll out the top piece and leave it rolled up on the pin as shown now before going any further preheat your oven to 170 celsius that's 340 fahrenheit or gas mark 3. okay get your now cooled filling and pour it into the base of the pie and level it off brush your egg wash all around the edge of the pastry [Music] now simply unroll the top pastry over it gently press it down with the palms of your hands now crimp all around the edge as shown [Music] once it's all nicely crimped cut off the excess pastry now this excess pastry can be rolled up bagged and frozen for use in other recipes later on now brush egg wash all over the surface of the pie once that's done cut a few vent holes as shown [Music] and there you go that wasn't too bad was it [Music] right time to get it into the preheated oven and to remind you it should be set at 170 celsius 340 fahrenheit gas mark now set your timer for 50 minutes and at this point i hope you don't mind if i give my two recipe books a bit of a plug the books have lots of our favorite easy to follow recipes from our work kitchens in them both books are available in the website shop along with lots of other equipment i use in the videos and by popular demand the skeleton style oven gloves are now available too just click on the eye icon top right of your screen and that will take you directly to the website shop okay time's up now let's see what this beauty is like and it's looking fantastic i only wish you could smell it right i'll let it sit there for a while then i'll show you how to get it out of this tin as this one doesn't have a removable bottom and while that's cooling i'll show you how to make the gravy now pour your excess stock into a small saucepan and add a small knob of butter and bring it to a simmer the butter gives a lovely shine to the gravy now mix a little corn flour and water and add a couple of dessert spoons to the gravy and as it boils it'll thicken slightly and that's it done and now you have an amazing tasty gravy to go with that delicious pie okay it's cooled enough now to remove it from the tin now place a large plate on the top and flip it over remove the tin and as you can see the bottom is nicely cooked now place another large plate over that and flip it back and there you go safely out or you can simply serve it from the baking tin if you wish okay time to cut a slice off [Music] and doesn't that look absolutely mouth-watering no fatty gristly meat in my pies just lean beef and onions and that rich gravy and speaking of i'll have to try some of that moorish gravy that i made and here we go and it's absolutely delicious as i knew it would be and i hope you give it a go and without a doubt it'll get a massive thumbs up from your family guaranteed and as promised at the beginning here is the latest list of my patreon and paypal supporters and they are kenneth hunter frank herman bob attenborough jasic piazza abigail mcgraw sandra watters liam bradley craig morgan kate bartolomy and tom stoyard and there's also two who wish to remain anonymous thanks very much guys i really do appreciate all that you do in supporting the channel well thank you again for watching please like share comment and subscribe by hitting the circle above if you do subscribe activate the bell icon next to the subscribe button on my channel page and by doing that you'll be automatically notified every time i upload a new video and in the meantime here's a few of my other videos and playlists that you may want to watch so until the next time be safe in your kitchen and bye for now

Channel: John Kirkwood

Views: 333,880

Keywords: ASMR, Steak pie, Steak n Onion pie, Meat pie, Beef pie, Pastry, Flour, Eggs, Hot water crust pastry, Butter, Fat, Onions, Gravy, Lard, Cookery tuition, Homemade, Delicious pie, Crust, Pie crust

Id: y6VTp4IDN2c

Length: 15min 36sec (936 seconds)

Published: Sat May 29 2021