Delicious Steak Pie Recipe
Steak and ale pie, reduced fat puff pastry and air fried chips all for 5½ sys.
About Time:
- Prep Time: 15 mins
- Cook Time: 1 hour 10 mins
- Total Time: 1 hour 25 mins
- Yield: Serves 4
Ingredients:
- Non-stick cooking spray with low calories
- 600 grams: of beef frying steaks, with visible fat removed, and cut into bite-sized pieces
- 400 grams: of chestnut mushrooms, quartered
- 2 carrots: diced into small cubes
- 200 grams: of swede, peeled and diced into small cubes
- 2: finely chopped onions
- 2: finely chopped garlic cloves
- 1 teaspoon: of dried mixed herbs
- 2 tablespoons: of Worcestershire sauce
- 400 milliliters: of hot beef stock
- 1 level: of gravy granules
- 100 grams: of puff pastry
- 1: beaten egg
- 400 grams: of shredded kale
Instructions:
- Start by preheating your oven to 220°C (fan 200°C, gas 7). Take a large, heavy-based non-stick pan and coat it with low-calorie cooking spray. Place it over high heat. Add the beef steaks and stir-fry for 5-6 minutes or until they are browned evenly.
- Introduce the mushrooms, carrots, swede, onions, garlic, herbs, Worcestershire sauce, hot beef stock, and gravy granules into the pan. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 12-15 minutes until the sauce thickens. Divide the steak filling equally into 4 individual pie dishes.
- Roll out the puff pastry on a sheet of baking paper and cut out 4 lids. Brush the edges of each dish with a little beaten egg and cover with a pastry lid, ensuring the edges are sealed. Create a small hole in the center of each lid and brush with additional beaten egg.
- Bake the pies in the oven for 15-20 minutes or until they have risen and turned golden. Meanwhile, steam the kale for 4-5 minutes, or until it becomes tender. Serve the pies alongside the steamed kale.
Tips:
- If you fancy a change, replace the beef with 600g skinless chicken breast fillets, cut into bite-size pieces. Use chicken stock and chicken gravy granules.
- Keep an eye on the pies in the oven. They should be golden brown and puffed up when done. Oven temperatures can vary, so use the suggested time as a guide.
- When working with puff pastry, keep it cold until you’re ready to use it. Cold pastry puffs up better. Handle it gently to prevent it from becoming tough.
- Pies are best enjoyed hot out of the oven. Let them cool slightly before serving, as the filling will be very hot.