Description
This hearty Steak and Onion Pie features tender slow-cooked chuck steak simmered with rich onions, garlic, and a flavorful blend of sauces including BBQ and Worcestershire. The filling is combined with a luscious mushroom sauce before being encased in flaky shortcrust and puff pastry. Baked to golden perfection, it’s a comforting, classic Australian meat pie ideal for family meals.
Ingredients
Scale
Steak And Onion Filling
- 1 kg (2.2 lbs) chuck steak, beef fat trimmed, cubed into 3cm pieces
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup (60 g) extra virgin olive oil
- 2 garlic cloves, minced
- 2 large brown onions, finely chopped
- 1/4 cup (60 g) tomato paste
- 1/4 cup (60 g) BBQ sauce
- 2 tbsp (40 ml) Worcestershire sauce
- 3 1/2 cups (750 g) vegetable or beef stock
- 1 cup (250 g) dark ale
- 1 beef bouillon cube
- 1/4 cup (62 g) unsalted butter
- 1 cup (95 g) mushrooms, washed, dried and sliced
- 1/4 cup (40 g) all-purpose flour, plus extra to dust
Pastry
- 2 sheets frozen short crust pastry, partly thawed
- 2 sheets frozen puff pastry, partially thawed
Egg Wash
- 1 egg, lightly beaten
- 1 tbsp (20 g) milk
- 2 tbsp black sesame seeds (optional)
Instructions
- Prepare the Beef: Remove beef from the fridge and let it come to room temperature for 30 minutes. Season the beef cubes with salt and pepper in a large bowl, ensuring they are evenly coated.
- Brown the Beef: Heat half the olive oil in a large heavy-based ovenproof pot over medium-high heat. Add the beef in three batches to avoid overcrowding, browning each piece for about 3 minutes. Remove browned beef and set aside. Wipe pot if burnt bits form.
- Cook Onions and Garlic: Reduce heat to medium and add remaining oil, chopped onions, and minced garlic to the pot. Sauté until onions begin to brown slightly, about 1 minute.
- Add Sauce Ingredients: Stir in tomato paste, BBQ sauce, Worcestershire sauce, 2 1/2 cups vegetable stock (reserve the rest), dark ale, and return browned beef pieces to the pot. Crumble in the beef bouillon cube and stir to combine.
- Slow Cook in Oven: Bring the mixture to a boil on the stovetop. Cover the pot with a lid and transfer to a preheated fan-forced oven at 180°C (350°F). Bake for 1 1/2 hours or until beef is tender and easily falls apart.
- Prepare Mushroom Sauce: In a medium skillet, melt butter over medium heat. Add mushrooms and cook for 2 minutes until softened but still slightly firm. Sprinkle in flour and stir, the mixture will look dry. Gradually add the remaining vegetable stock in four portions, stirring after each addition until a thick, smooth sauce forms.
- Combine Mushroom Sauce with Beef: Remove the pot from the oven and place it on the stovetop over medium heat. Stir in the mushroom sauce thoroughly and simmer for 10 minutes until the filling thickens to a rich consistency.
- Cool the Filling: Take the pot off the heat and allow the filling to cool to room temperature. For best results, prepare the filling a day ahead so flavors meld and filling is cool enough for assembling the pie.
- Prepare Pastry Base: If chilled overnight, let filling thaw 30 minutes at room temperature. Preheat oven again to 180°C (350°F). Flour your work surface lightly, stack the two short crust pastry sheets and roll gently together. Lay rolled pastry over a 22cm (9-inch) pie dish.
- Add Filling: Spoon cooled beef filling evenly into the pastry-lined pie dish.
- Top with Puff Pastry: Roll combined puff pastry sheets similarly and place them over the pie, sealing edges by crinkling with a fork. Trim excess pastry and cut an ‘X’ in the center of the top crust to release steam during baking.
- Egg Wash and Bake: Brush the pastry top with beaten egg mixed with milk. Optionally sprinkle with black sesame seeds. Bake in the oven for 1 hour until the pastry is golden brown and the filling is piping hot.
- Serve: Allow the pie to rest for 10 minutes before slicing. Serve with tomato sauce for an authentic Australian experience.
Notes
- Storage: Cooked pie can be refrigerated in an airtight container for up to 3 days.
- Freezing: Wrap pie tightly in foil and plastic wrap; freeze up to 2 months. Thaw before reheating.
- Reheating: Remove plastic before reheating in a fan-forced oven at 180°C (350°F) for 20 minutes or until hot throughout.
- Dark Ale Substitute: Use extra vegetable or beef stock to replace dark ale if avoiding alcohol. Alcohol cooks off during baking.
- Beef Bouillon Substitute: Replace bouillon cube with 1/2 teaspoon salt if unavailable.
- Meat Browning Tip: Brown beef in batches to prevent stewing and tougher texture.
- Tenderness Test: Beef is done when it falls apart easily when pressed with a wooden spoon.
- Mushroom Sauce Purpose: Enhances flavor, texture, and thickens the filling; mushrooms retain slight bite.
- Steam Vent: Cutting an ‘X’ in the top pastry prevents bursting by letting steam escape while baking.
- Serving Suggestion: Rest pie 10 minutes post-baking, serve with tomato sauce for authentic taste.
Nutrition
- Serving Size: 1 slice (approx. 1/6 of pie)
- Calories: 560 kcal
- Sugar: 6 g
- Sodium: 490 mg
- Fat: 35 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
