Really Easy Steak Pie {with Puff Pastry & Rich Gravy} (2024)

FAQs

How to put puff pastry over a pie? ›

Brush rim with beaten egg or water. Roll pastry up on the rolling pin to lift it (as described in 'Rolling out Puff Pastry' section and gently unroll it over the pie dish. Press pastry edges firmly. Using a sharp knife trim off excess pastry by cutting downwards against the edge of the dish.

If you want to make a puff pastry base for your pie

As you warm up your oven, put a baking tray in to heat up. Then when you put your pie in the oven, sit the dish on top of the hot baking tray. I find that this really helps to cook the base of the Steak Pie and stop a soggy bottom.

Shortcrust pastry is the best for pies that fully encase a filling as they tend to be firmer and less likely to leak. Puff pastry is great if you prefer just a pastry lid on top of the filling. Ready rolled shop-bought pastry are easy to handle and quite reliable - even professional chefs appreciate the convenience!

Always preheat your oven for a minimum of 15-20 minutes before baking, because Puff Pastry depends on even heat to rise and puff. Place pastries 1 inch apart. If you want a flaky thin and crispy pastry that's not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

Using Your Puff Pastry

You can use it as a crust for a free-form tart, fold it into breakfast turnovers, bake it into cups for easy appetizers, or cut it into bite-sized shapes for appetizers.

Always bake Puff Pastry Shells in a preheated 425° F oven. Bake Puff Pastry Cups in a preheated 400° F oven for 20 minutes. Do not bake either Shells or Cups in a microwave or toaster oven. See our Tips & Techniques page for more baking tips for Puff Pastry Sheets, Shells and Cups.

Though all pie recipes are different, it would definitely be best to blind bake this dough with pie weights before adding a filling. Choose pie recipes that already call for blind baking and have a thicker filling.

It is made from stewing steak and beef gravy, enclosed in a pastry shell. Sometimes mixed vegetables are included in the filling. The dish is often served with "chunky chips" (thickly sliced potatoes fried, sometimes in beef dripping).

Sadly, they're not great as a regular part of your diet. An average individual meat pie provides around 450kcal, but the biggest problem is the 12g of saturated fat inside it – that's more than half the daily guideline. If you have buttery mashed potato or chips on the side, the fat content of your meal is even higher.

What is best with steak? ›

Some popular side dishes to serve with steak include roasted potatoes, grilled or roasted vegetables, a green salad, macaroni and cheese, sautéed mushrooms, mashed potatoes, baked beans, creamed spinach, steamed rice, roasted corn, and garlic bread.

I normally use my traditional pie crust with this filling (sometimes with brown butter) but I HAD to try it with puff pastry. Turns out, it's amazing. The high butter content in puff pastry makes this crust melt in your mouth. Not to mention, I think it's stunning.

Number 1 keep pastry in fridge prior to rolling, ensure pie filling is cool. Once pie is topped get it in oven straight away, ensure to prick top of pie to allow steam to escape as it's moisture that prevents the rise. Remember cold hands make great pastry.. warm hands make great bread.

Then brush it with a bit of whisked egg with salt, and put it back in the oven for 3-5 min - this gives you a glaze and stops the filling soaking through so much. You have to bake the pastry case blind first, glazed with egg, to make a waterproof barrier against the pie filling.

Roll out the pastry on a well-floured sheet of baking parchment . Use a small biscuit cutter to stamp out shapes - try using a heart cutter, little circles or diamonds or flower shapes. Brush the pie edge with egg, then slide the pastry lid on top.