This classic British steak pie is a meal in itself. Tasty succulent beef in a rich meat gravy with a puff pastry crust to die for.
The 22cm pie dishes are British Falcon Enamelware and they are available on:
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all right before I get started today I said I would and show you all the the other present that the taste of Trini bought for me and you'll see was a scratch marks on it that's already in use and it's just lovely set of three chopping boards which again are super portable they they're stackable ways they snap together and they're made of really good dense I think is polypropylene and they are exceptionally the good cutting surfaces and also you can pick up your stuff that you cook on them and tip it straight into a pop which is really really handy I like the flexible ones for that reason and these are exceptionally good quality so a once again yeah taste of Trini thank you very much for those and now get on with the video right no doubt you've arrived at this video by seeing these two beauties filled up with most of what you see on the table here because today I'm going to make a classic beef and onion pie in fact I'm gonna make two because I can't let's get started right let's talk about the beef you can you can buy the the your beef already cut up into cubes and but I don't find that particularly good value for money you see I was able to pick up this beef roasting joint and it's a really good quality 121 day matured beef it's the best part of a kilogram and it only cost me five pound 26 which is I think I think he's really good value I picked that up in in Aldi and I find that that does me for a nice pie filling I'm gonna cook it for quite a long time because I want to get the meat really tender to go in the pie and we'll take it from there so first thing I need to do is get this and the stock vegetables or chopped up so we can get it cooking and get stewing down that beef till it's nice and tender I can't be bothered with the onion I'll do it this way so that's the veg prep top and stock veg prep top and now we'll get on with the meat so first I'm cutting the joint along its length into strips and Tom sir and then I'm cutting it into pieces that are no bigger than my thumb because we want it to talk and present nicely inside the pie so I'm going to finish prepping this up and then we'll get back to you right that's got the meat cut up into little cubes about 3/4 of an inch cubes and I'm just gonna sprinkle on a bit of flour just gonna sprinkle on a bit flour about this is so just white flour ordinary all-purpose flour it's actually strong white bread flour but we don't need to picnics and then I'm going to just massage that into the meat now the reason we do this is it protects the texture of the meat while the meat is browning rather cooking off in the fat and also later on it will form part of the thickening of the pie filling of this of the sauce in the pie filling and that is now ready to fry so what we'll do is we'll get the camera set up over the pot and we'll show you that okay into the pot goes a couple of tablespoons of oil and straight in with the meat because we've got a good strike heat going to the pots really hot and you'll hear that sizzle as it hits right I need to go and get a spoon sealer it screws it up into the back stealing the limelight yet again I'm just gonna stare and try this really until it's filled up and meet along with that flower on the outside that's good for Matt and I can steal steal some of the juices in the meat as long as possible I will get to that going for a minute so until the meats a little more Browns and then again if I was a southpaw my friends face be spinning you'd be able to see this a lot but we're doing it laughing but there you go we found out what they are can wait and I'm totally limited by the constraints for this tiny little ditches when I get my multi-million pound studio built of course we'll then we'll be able to show you properly right and once we got a nice seal on that meat in go all the stock made and we give that a stir and we let it fry for a minute or two to release some of the sugars in the stock veg and some of the flavor from that one yeah and you'll see right here we're introducing a lil color as well as flavor and unlike West Indian style juice which we don't we don't generally use sugar over here to produce the parable if I don't think that's ground enough at the end of this I will probably other little dark soy sauce to it which will add a nice element of flavor and a lot of color I know it's a separation from tradition but I think I think we arrived at our cuisines by fusion and that's very very much true in the Caribbean because in the Caribbean you've got the African Indian native Indian British Spanish French Portuguese all those implements that are actually in the food so we arrive at our our our cuisines through fusion you know and even British food so the elements of going back in time ancient Celtic cookery methods and ingredients and then Roman and then Saxon and then Norman and then the Danish from from the Vikings so all these influences are in our in our food and incidentally they're also in our language which is rather interesting if you follow that doing all right I think this stage you notice I haven't had them in any salt at this stage and that's because I don't want to draw too much moisture out of after the meat until it's properly sealed and I think we're now at that stage where I can smell the onion is starting to sweeten so at this stage I'm going to go in with some pepper and some salt not too much salt at first because I really just want to get say a pinch of salt going in there and I need some underneath some black pepper pepper pepper pepper so plenty of pepper I'll look at their work so well would be black pepper of course the British traditionally have used white pepper for centuries but I think really it was the advent of of the traveling cooks like Steve Floyd in the eighties and in the seventies and sixties with Richard Hitler meander the galloping gourmet that we started using black pepper more in our cookery the same was clear I found in in Hong Kong because the majority of the pepper use there is white pepper but there was one really great place on lemma Island where they fried they fried prawns in these gigantic wats with loads and loads and loads of black pepper which had the great advantage of bringing out the sweetness in the prawns and it was absolutely fantastic so there we are and the same is probably happening right now it's bringing out the sweetness of the the inherent sweetness of the carrots and the the beef and the onions so that is creating some interesting flavors right there in that pot so right now stop it just so happens that I have some stock made up and this is the meat stock made up of a chicken and pork and now it's going into this beef and that turns out to be just about the right amount so if I look there it was six hundred mils six hundred mils what's that I nailed money let's have a look it's about a pint so six hundred mils about pint in the old money and now we go and that just tops it up nicely so there we go we've got the meat more or less covered and the element that we need to give it now boys and girls and Gastronauts is time so I'm gonna cover that with a lid turn the heat right down and give that about hour and a half two hours and let that meat go real tender and thicken up slightly so there you go on with a lid all right here's the two pie dishes which I've greased with a bit of butter right okay this is all about having fun it's about eating it's about how much you live not how long you live all right right I'm gonna get some pastry now job made in the time-honored fashion of going to my local store and buying it they've got the time to do it they make it rather well so I buy it I think that's a pretty good deal don't you and what I'm going to do is I'm going to use to these well and there we go and as you see one of those roles will do apply in the lid rather well so I think what I'll do let's give you a bit more wide angle than that you need to see what's going on that's better in it right okay let's go with that and what I need is my spatula from taste of Trini and what I want to do is I just want to measure they look to see how much I'm gonna need because we aren't gonna need a bit more for the end of it so there you go that was simple wasn't it so now I take thee this bit and I press that into the pulp remember what I did with the other pies and lift it up and drop it in rather than try to force it and then actually just fold that over the sides like that to form a nice just push that into the corners let out any trapped air that you find and there you go keep the lid to one side because we don't want that strong off doing so put that to one side for now and then I'll do the other one that's one done there you go so that's some done and ready press down or the air pushed out and there's one little thing I like to do pies I just sometimes just stab the bottom like that and apparently it stops it probably goes soggy I do it because I do it so there we are we've got two pie cases set up and ready to go okay just so that it doesn't all dry out and to keep any insects from getting on it I've covered it with a little cling wrap just for the time being and the only other ingredient we'll need is an eggy eggy and I'll show you that's just really dressing the edges of the finally painting the top of the pie so it gives it a nice Sheen so I'll get back to you now once the filling is ready to go into the pies all right now it's time to check the meat some a lot I'm just gonna take a bit from the side taste it okay that's great Ferb tender it's just about right nice and he'll do all right it's not cooked to the point where it's falling apart because I do like it actually I'm the meat pie have a little bit of texture and I'm going to adjust now for sugar oh sorry for salt and I think it needs a little bit more salt and a little bit more black pepper right the other thing I notice is that the stock is very very loose so I'd mix two tablespoons of flour with some water you can also mix a little bit oil but make sure you mix it so all the lumps are gone and then get that in there right let's talk about pie fillings where are lots of pie fillings traditionally that perhaps the most popular one traditionally and probably not so much these days would have been a steak and kidney pie which would have been chuck steak and kidneys usually ox kidneys or lounge kidneys mixed together in the pie beef and onion is very popular more recently steak and ale pies become very popular it's almost as if the Ale has replaced the kidney kinnison's in popularity all the British pie fillings very popular one is chicken and mushroom which is generally just chicken breast of mushroom I personally find that rather boring but other people seem to like it and in Scotland they use lamb or mutton pies mutton and I think it makes it only like prom me on the percent sure but I might actually find out that recipe and do it do the Scottish box pie that's sometime in the future if you're interested in seeing that we'll see that in the comments below shall we write another fairly neat have uses you could just simply add mushrooms to this one and then you'd have a beef and mushroom pie add more onions for beef and onion pie so there we are with added the thickener to it which was just flour and water and you bring it up to the desired consistency and if it doesn't come up to the desired consistency so you just have little more and a spoon I'll show you what this looks like in terms of consistency so it's the night that is they're very thick gravy and one of the reasons we would do a thick gravy like that a it's delicious and tasty and the other reason is is that once if this pie is allowed to go cold that sets to a nice delicious thick red sauce cold sauce and then you can eat it as a cold pie and it's very portable and delicious most of us like to eat hot pies that I will confess but for a picnic it's perfectly viable as a Kampai now all that remains is for us to transfer the pie filling into the pies get the lids on and getting them baking all right the pie filling is ready and the pies the pies bowls themselves are ready and we're all I need now is a label to label my pie filling into the pies I like to do this rather generously so let's get this going and plenty of Philip get plenty filling in there so a nice generously filled pie and let's do the other one okay so there we are we have to rub generously fill pies and the next process will be to just wet the edges of these pies so that they seal nicely and I'm doing that with a bit of beaten egg very straightforward get in there just wet the edges don't need to be too fancy with it just get it done this will help form a seal yep I it's not too attractive when the pipe bursts open and you'll spill down but that can happen and does happen so now we take our lids and carefully drop them into place on top of the pipe and you see that fits nicely and just push that down with your fingers pulling away from the center of the pipe you see my just slightly pulling away that stretches the top nice and tight and we're doing the same with the pine on the tube and this is puff pastry don't forget this is puff pastry so if you're making the pace for yourself make sure you do a puff pastry and what the one that particularly works well with this this pie is a rough puff pastry if you know how to make that if you don't know how to make it if you look it up on on youtube you will find it rough puff pastry now what I like to do is I like to go around the edges with a fork like that just engage in each one in in the tines of the previous one and we go around the pie like that just go around the rim of the pie and you'll see it makes for a very attractive pie we'll speed ahead now I'll show you the pies all done so there we have it both pies are now sealed up and what I do now is I take the back of a knife and just run it along the outside just cut it in a downward stroke right you see there until we have a very professional-looking pie and and you just need to put a couple of our holes in the top of the pie like that I'm the same with this one same again very simple technique and that's leaves you with very professional occupies and don't forget the air holes are important otherwise this will burst open and make a mess right the last thing we do before putting those on a tray and into our oven is we give those a quick brush with AD Wege you can be generous with this because it doesn't look rather good once finished so get that on and you'll see how this turns out and keep the egg by in case you want to put a little more on during the baking process so just keep a bit of egg on the side and there you go that's it that's them brushed and ready to go in the oven right there you going to let's get on with piece of plate on a tray and they go into an oven a 180 degrees Celsius which is 350 around about 350 Fahrenheit and they will bake for around about 40 to 45 minutes and we shall have a look at it after say 30 minutes and see how they're getting on so they go into the oven well as a master of pies I can tell you it doesn't get much better than that so that my dear friends and Gastronauts is a classic British state pie I think I'm going to cut into one let you see it let's do that okay can you hear that that's Christina something that's my dear friends there's a classic British state pie now does that look gorgeous oh wow alright I'm gonna enjoy eating that now so please forgive me