Nothing beats a classic homemade steak pie, complete with golden short crust pastry and a rich beef filling 
Our chefs share the recipe for our sell out homemade steak pies…. 
Diced braising steak 
Chopped white onion 
Beef gravy 
Plain flour 
To make the shortcrust pastry: 
Mix the plain flour, room temperature lard and butter to form a dough. For this we use a mixer due the large batches – but this can be done by hand. 
Heat the oil in a casserole dish and brown the meat, add the onion. Pour over the gravy and simmer for two hours until the meat is tender. 
To make the pie: 
Pre-heat the oven to 180C. Here we use a pie press to assist with the huge batches we make, but this can also be done by hand. In a foil pie tin line with pastry, add the filling and seal with a lid.  
Brush heavily with egg and make some slits on the top of the pie to allow steam to escape and bake for 20-25 minutes until golden brown.  
Leave to stand for a few minutes before serving. 
To try our pies for yourself we serve lunch from 11:30 daily. 
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