Beef Stock Recipes

Steak & Pepper Pie with Rough Puff Crust

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Filling Ingredients

  • 1.5kg chuck steak
  • 2 garlic cloves
  • 2 sprigs rosemary, stalks removed
  • 4 sprigs thyme, stalks removed
  • 2 tspn Urban Forager Beef Stock Concentrate
  • 2 cups filtered water
  • 1 Tblspn worcestershire sauce
  • 400g tin chopped tomatoes
  • 1 Tbspn finely ground black pepper
  • 1 cup unbleached plain flour, seasoned with salt and pepper
  • oil of your choice

Rosemary rough puff Ingredients

  • 1 good sprig rosemary
  • 250g strong white unbleached flour
  • 250g good yellowy butter, grated and very chilled
  • 1 tsp sea salt
  • about 150ml water, very chilled
  • egg for egg wash

Filling Instructions

  1. Coat the steak in the seasoned flour and shake off any excess
  2. Preheat a large, heavy bottomed, oven proof pot on the stove
  3. Add a generous lug of sunflower oil
  4. Fry the steak in batches until golden brown all over.  Do not overcrowd the pot (or the meat will stew).  Add more oil if needed
  5. Remove the steak and set aside
  6. In the same pot, gently fry the onions until soft and translucent.  Add more oil as needed
  7. When onions are done, add garlic, rosemary, thyme, pepper and Urban Forager Beef Stock Concentrate.  Fry for another 30 seconds
  8. Add tomatoes, Worcestershire sauce and beef to the pot
  9. Reduce the heat and allow to simmer gently with the lid on for 1.5-2 hours until the meat is very tender.  If the gravy needs thickening, leave the lid off for the last 30 mins.  Stir from time to time to prevent sticking
  10. Set aside to cool then refrigerate overnight

Pastry Instructions

  1. Chill the butter before use, cut into 1cm cubes, then pop back in the fridge or freezer to chill again
  2. Add flour, rosemary and salt to a large glass or ceramic mixing bowl
  3. Add the butter into the flour and rub loosely (you need to see little bits of butter)
  4. Make a well in the bowl and pour about 2 thirds of chilled water, mix together until you have a firm dough, adding more water if necessary
  5. Cover and leave to rest in fridge for 20 mins
  6. Turn out the dough onto a lightly floured bench
  7. Knead gently to form into a rectangle
  8. Roll the dough in one direction only, until 3 times the width (about 20x50cm)
  9. Keep the edges straight and even
  10. Do not overwork the butter streaks, the pastry should have a marbled effect
  11. Fold the top third down onto the pastry, then the bottom third up so there are 3 layers
  12. Turn the dough 90 degrees and roll out to 3-4 times the length
  13. Fold as before and gently roll to join the folds but not increase the size
  14. Cover and chill in the fridge for 20 minutes before rolling to use

Assembley Instructions

  1. The filling is best made a day (or two) ahead (but can be made about 4 hours before)
  2. Pastry should be started about 40 minutes before you want to start rolling it out
  3. Preheat oven to 180C with baking tray/s on the shelves you plan to place the pie tin/s
  4. When ready to assemble, roll the pastry out
  5. Lightly butter pie tins and line them with pastry, allowing the sides to overhang.  Brush the edges with egg wash.
  6. Add a generous amount of cooled filling (must be cooled or the pastry will go soggy)
  7. Top the pies with pastry and trim any excess.  Use a fork and/or your fingers to press and seal the edges
  8. Cut a small cross in the top of each pie to allow steam to escape
  9. Brush the top of the pastry with egg wash
  10. Pop the pies in the freezer for 5 mins to allow the pastry to chill a little
  11. Remove pies from freezer and place directly in the oven on the hot baking tray
  12. Bake for 30-40 mins or until puffed up and golden
  13. Try not to drool

Notes

If you’re in a hurry, or not a baker, use a good quality frozen puff pastry such as ‘Careme’
This isn’t a 30 minute wonder meal, but it’s so damn delicious it’s worth it.
The filling is best made the day before so it can cool and the flavours develop.
We used 4 individual enamel pie tins which were the perfect afternoon snack for hungry boys (and lunch for one hungry Forager).
The metal baking tray preheating in the oven increases the heat on the bottom of the pie tins and is a great trick for getting pastry extra crispy on the bottom.

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