Beef Steak Pie
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Beat the steaks with a rolling pin.
Season the steaks with pepper and coarse sea salt.
Assemble and bake
Fill a dish with the seasoned steaks.
Add enough water to half fill the dish.
Cover the dish with a pie crust.
Bake in a 400°F (200°C) oven until well cooked.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Good steaks
- Provide the meat that becomes tender and flavourful during the long baking.
- Pie crust
- Encloses the filling and browns in the oven as a golden top.
The step that matters
Bake until well cooked. Steak needs enough time in the oven for its connective tissue to soften and the meat to become tender. Pulling it too early leaves it tough, while the pastry needs to be fully baked and browned too.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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