Beef Steak Pie
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Tenderize the rump steaks with a rolling pin.
Season the steaks with pepper and coarse sea salt to taste.
Make a good puff pastry crust and lay it in a pie dish.
Bake and serve
Place the seasoned steaks in the dish and pour in enough water to half fill it.
Cover with the pastry crust and bake in a 400°F (200°C) oven until well baked.
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
- Rump steaks
- Provide the meat that becomes tender and flavourful as it cooks under the pastry.
- Puff pastry
- Forms a crisp, flaky crust that browns in the oven and seals in the filling.
The step that matters
Tenderize the rump steaks with a rolling pin.. Pounding breaks up the tough muscle fibres in rump steak, so the meat softens during the long bake instead of staying chewy.
“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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