• Skip to main content
  • Skip to primary sidebar
My Gorgeous Recipes
menu icon
go to homepage
  • Recipe Index
  • Privacy Policy
  • Contact me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Privacy Policy
    • Contact me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Dinner Recipes

    Steak Pie with Puff Pastry

    Published: May 14, 2022 · Modified: Jun 18, 2022 by Daniela Apostol · This post may contain affiliate links · Leave a Comment

    48 shares
    • Share
    • Tweet
    Jump to RecipePrint RecipeJump to Video
    A steak pie in a pie dish

    Steak Pie with a golden-brown flaky puff pastry, melt-in-your-mouth beef pieces smothered in a rich gravy sauce, a dish that has everything you need when it comes to comfort food. It's a family-favourite recipe that never fails to deliver. Serve it with mashed potatoes and peas for the ultimate British feast experience.

    Close-up shoot of a beef pie

    You might thing of Winter as the time of comfort food, but to me, a good hearty dish cannot be seasonal. A classic recipe like a steak pie ought to be enjoyed no matter the season.

    And it's definitely a good recipe for Father's Day, which is celebrated in Summer time, so again, an all-year-round dish!

    A good meat pie is hearty, filling, rich and comforting, just that kind of food we need to fuel our bodies with proper homemade goodness.

    For this steak pie I used puff pastry instead of the traditional shortcrust pastry. It gives the pie is gorgeous flaky touch which complements the rich filling very well. Using ready-rolled puff pastry also cuts down on the prep time, so a big win here.

    Braising/stewing steak is the best option for a good beef pie, as slow cooking the meat makes is super tender and releases the full flavours. I promise you, there is no tough beef in this recipe!

    Jump to:
    • How to make steak with puff pastry
    • Tips and tricks
    • Other steak recipes
    Overhead shoot of a white plate with a portion of pie, mash and peas, and a dish with more pie at the top

    How to make steak with puff pastry

    The filling

    • to make the filling, season the cubed beef with salt and pepper
    • heat up the oil in a large pan, add the beef arranged in one single layer, and brown on both sides
    • remove from the pan, and in the same pan, add the butter and allow it to melt
    Collage of 4 photos to show how to sear the beef for the pie
    • fry the onion until soft, add the chopped carrots and celery, and return the beef to the pan
    • pour over the beef stock/broth, throw in the bay leaves, and leave to cook with a lid on a medium heat for one hour or until the liquid is absorbed and the beef is tender

    NOTE! If at this stage the beef is still a bit chewy, just add more stock or water, and continue to cook until you get the right texture.

    • add the tomato paste, cornflour mixed with 2 tablespoons of water, then remove the bay leaves, and check for seasoning
    Collage of 4 photos to show how to  cook the filling for the steak pie

    The assembly

    For my pie I used a pie/tart dish, but you can use any good oven-proof dish that you have around.

    • to assemble, transfer the beef filling to a pie dish and allow it to cool down
    • top the filling with the puff pastry, and cut the pastry to fit around the dish, pressing down on the edges to seal
    • brush the pie with beaten egg, and use a fork to prick it in a few places to allow the steam to escape while baking
    • bake in the preheat oven at 190 degrees Celsius (375 Fahrenheit) for 20-25 minutes until golden.
    Collage of 2 photos to show how to assemble the pie

    Tips and tricks

    Cooling the pie filling before adding the puff pastry helps it stay flaky, otherwise the pastry becomes soggy and underneath it it won't be cooked right, we'll end up with raw pastry.

    This is the general rule with all pie, be it sweet or savoury. Any filling of any kind needs to be cooled down, and the results will be amazing. I used the same technique with my Chicken and Mushroom Pie and it worked so well.

    I prefer making meat pie with a lid on only, rather than a bottom as well. If you choose to go for a fully-enclosed pie, I would suggest blind baking the base first, then adding the filling, and baking again for the top to cook. In this way, the bottom is baked well, and the pastry is cooked all around.

    And that's pretty much it! Serve the pie with mash, peas, green beans, mushrooms, carrots, kale, and pretty much anything that takes you fancy!

    Other steak recipes

    Steak with Peppercorn Sauce

    Garlic Butter Steak Bites

    Grilled Steak Bites and Gnocchi Skewers

    Close-up shoot of a steak pie slice

    If you’ve liked this recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM , YOUTUBE and PINTEREST to see more delicious food and what I’m getting up to.

    5 from 1 vote
    Close-up shoot of a portion of steak pie
    Print
    Steak Pie with Puff Pastry
    Prep Time
    15 mins
    Cook Time
    1 hr 20 mins
    Total Time
    1 hr 35 mins
     

    Steak Pie with a golden-brown flaky puff pastry, melt-in-your-mouth beef pieces smothered in a rich gravy sauce, a dish that has everything you need when it comes to comfort food. It's a family-favourite recipe that never fails to deliver. Serve it with mashed potatoes and peas for the ultimate British feast experience.

    Course: Main Course
    Cuisine: British
    Keyword: father's day recipes
    Servings: 4 people
    Calories: 893 kcal
    Author: Daniela Apostol
    Ingredients
    • 600 g stewing beef (braising beef)
    • 4 cups beef stock/broth
    • 1 onion
    • 2 carrots
    • 2 celery stalk
    • 2 bay leaves
    • 1 tablespoon tomato puree
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper
    • 1 ready-rolled puff pastry
    • 2 tablespoon oil
    • 1 knob butter
    • 1 egg
    • 1 tablespoon cornflour ( corn starch)
    Instructions
    1. Heat up the oil in a large cooking pan, add the cubed beef arranged in one layer, and season with salt and pepper.

    2. Sear on both sides, then remove from the pan and set aside.

    3. Add the butter to the same pan, and allow it to melt.

    4. Add the peeled and chopped onion, and fry until soft, then add the chopped carrots and celery.

    5. Return the beef to the pan, pour over the stock, and throw in the bay leaves.

    6. Leave to cook with a lid on for one hour, or until the stock is absorbed and the beef is tender.

    7. If the beef is not quite tender yet, just add more stock or water until you are happy with the texture.

    8. Remove the bay leaves, add the tomato puree, cornflour mixed with 2 tablespoons of water, and give it a good mix.

    9. Transfer the filling to a pie dish, and allow it to cool.

    10. Top the dish with the puff pastry, cutting out the excess pastry to fit the dish, then press down on the edges to seal.

    11. Brush the pie with beaten egg, and use a fork to prick the pie in a few places to allow the steam to escape while baking.

    12. Bake in a preheated oven at 190 degrees Celsius (375 Fahrenheit) for 20-25 minutes until golden.

    Recipe Video

    Recipe Notes

    Cooling the pie filling before adding the puff pastry helps it stay flaky, otherwise the pastry becomes soggy and underneath it it won't be cooked right, we'll end up with raw pastry.

    This is the general rule with all pie, be it sweet or savoury. Any filling of any kind needs to be cooled down, and the results will be amazing.

    I prefer making meat pie with a lid on only, rather than a bottom as well.

    If you choose to go for a fully-enclosed pie, I would suggest blind baking the base first, then adding the filling, and baking again for the top to cook. In this way, the bottom is baked well, and the pastry is cooked all around.

    Nutrition Facts
    Steak Pie with Puff Pastry
    Amount Per Serving
    Calories 893 Calories from Fat 594
    % Daily Value*
    Fat 66g102%
    Saturated Fat 21g105%
    Trans Fat 2g
    Polyunsaturated Fat 6g
    Monounsaturated Fat 32g
    Cholesterol 159mg53%
    Sodium 1108mg46%
    Potassium 1112mg32%
    Carbohydrates 37g12%
    Fiber 3g12%
    Sugar 5g6%
    Protein 37g74%
    Vitamin A 5401IU108%
    Vitamin C 5mg6%
    Calcium 86mg9%
    Iron 6mg33%
    * Percent Daily Values are based on a 2000 calorie diet.

    Related Posts

    • A stack of 3 apple turnovers on white plate with sunflowers
      Apple Turnovers with Puff Pastry
    • Overhead shoot of a blue plate with 4 turkey hand pies
      Leftover Turkey Hand Pies with Puff Pastry
    • A white plate with a serving of chicken pie and a dish with more pie
      Chicken and Mushroom Pie
    « Filipino Chicken Adobo
    Healthy Banana Waffles »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Daniela,the blogger behind My Gorgeous Recipes, welcome to my kitchen! I absolutely love cooking and baking. I love good food that is healthy (and not so healthy), delicious and nutritious.

    More about me →

    Popular

    • World's Best Vegetarian Omelette
    • Easy Butter Chicken Recipe (Indian Style)
    • Mary Berry's Moist Lemon Drizzle Cake Recipe
    • Easy Tiramisu Recipe (eggless, no alcohol)
    • Nando's Peri-Peri Butterfly Chicken Breast Recipe
    • Healthy Banana Muffins for Kids (No Sugar)
    • One-Pot Leftover Roast Chicken Pasta
    • Mary Berry's Madeira Cake

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2022 My Gorgeous Recipes