In history, the very first pies, called “caskets” or “coffyns” meaning a basket or a box were mouthwatering meat pies with the crusts or pastry being tall, straight-sided with sealed-on floors and covers. Open-crust pastry were called “traps.” These pies held various meats and sauce parts and were baked more like a contemporary casserole without any pan (the crust itself was the pan, its pastry hard and inedible). These crust were commonly made a number of inches thick to hold up against lots of hours of baking.
The pastry shell was generally to serve as a baking meal, storage container, and serving vessel, and these are frequently too difficult to really consume. For centuries, it was the only kind of baking container utilized, suggesting everything was a pie.
Here in Robe Bakery Rosetown, our pies are completely hand crafted, and we bake them fresh everyday. And you will surely love it.
Today I’m going to share with you a simple recipe on how to create a delicious and simple steak and mushroom pie.
2 tablespoons vegetable oil
1kg beef chuck steak, excess fat trimmed,cut into 3cm pieces
1 brown onion, chopped
2 garlic cloves, crushed
1 tablespoon plain flour
250ml (1 cup) Campbell’s Real Stock Beef
1 400g can Italian diced tomatoes
250g cup mushrooms, stems trimmed, halved, thickly sliced
1 375g block frozen puff pastry, thawed
1 egg, lightly whisked
- Heat half the oil in a large saucepan over medium-high heat. Add half the beef and cook, uncovered, turning occasionally, for 3-4 minutes or until well browned. Transfer to a plate and set aside. Repeat with remaining beef.
- Heat the remaining oil in the pan over medium heat. Add onion and cook, uncovered, stirring occasionally, for 5 minutes or until soft and light brown. Add garlic and cook, stirring, for 1 minute or until aromatic. Sprinkle the flour over the onion mixture and cook, stirring, for a further 1 minute.
- Gradually stir in the stock and use a wooden spoon to dislodge any bits cooked onto the base. Return beef to the pan with the tomatoes and stir to combine. Cover and bring to a simmer over medium-low heat. Reduce heat to very low and simmer, covered, stirring occasionally, for 1 hour. Stir in the mushrooms and simmer over low heat, uncovered, stirring occasion-ally, for 45 minutes or until the beef is very tender and the sauce is thick.
- Transfer the beef mixture to a round, 23cm, freezerproof ovenproof pie dish. Set aside for 10 minutes to cool slightly. Cover with plastic wrap and place in the fridge for 30 minutes or until completely cold.
- Preheat oven to 200°C. Roll the pastry on a lightly floured surface to a 30cm square. Cut a 1.5cm-wide strip from the edge of 3 sides. Place strips around edge of the dish, slightly overlapping ends. Cover filling with rolled pastry and use your fingertips to press edges to seal. Trim any overhanging pastry. Brush top of pie with whisked egg. Use a sharp knife to cut 3-4 small slits in pie top to allow steam to escape during cooking. Bake in pre-heated oven for 25-30 minutes or until pastry is puffed and golden brown.