Beef Steak Pie
Ingredients
Directions
Prepare
Season the rum steaks with your usual seasoning.
Line a pie dish with puff pastry.
Assemble
Place the seasoned steaks in the dish.
Pour good gravy over the steaks.
Cover with another layer of puff pastry and seal the edges.
Bake
Bake until the pastry is golden and cooked through.
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
- Rum steaks
- Forms the main meaty filling that cooks tender inside the pie.
- Puff pastry
- Forms a flaky, crisp crust on the top and bottom that browns during baking.
- Gravy
- Adds moisture and flavour that keeps the filling juicy as it cooks.
The step that matters
Seal the edges of the top pastry. A tight seal keeps the gravy and meat juices inside the pie. Gaps let liquid escape and can leave the crust soggy or the filling dry.
“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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