Steak pie with memories (Auntie Wins Pie)
Steak pie with memories (Auntie Wins Pie)

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, steak pie with memories (auntie wins pie). One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Steak pie with memories (Auntie Wins Pie) is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Steak pie with memories (Auntie Wins Pie) is something that I have loved my whole life.

Here is how you cook it. In a mixing bowl, combine the beef, flour and paprika. Add the thyme, garlic, potato, onion and some salt and pepper. Steak pie served with peas, mashed potatoes and gravy is a quintessential British meal.

To begin with this recipe, we must prepare a few ingredients. You can cook steak pie with memories (auntie wins pie) using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Steak pie with memories (Auntie Wins Pie):
  1. Make ready 225 g plain flour (for the pastry)
  2. Prepare 100 g cold butter cut into cubes (for the pastry)
  3. Make ready Pinch salt and a couple of tablespoons of water (for the pastry)
  4. Get 250 g diced stewing beef
  5. Get Handful frozen peas (optional)
  6. Make ready Handful frozen carrots (optional)
  7. Prepare 1 litre stock made up using a stock cube
  8. Get 1 egg

That dish eventually made it's way to northern Europe where they were referred to as "coffins" (even more appropriate for. Place lard and bacon into a large skillet over medium heat; heat until lard melts and bacon begins to sizzle. As your steak pie filling finishes braising, remove it from the oven and let it cool uncovered for a bit. The key to having a delicious, flaky steak pie is in letting your filling cool.

Instructions to make Steak pie with memories (Auntie Wins Pie):
  1. In a frying pan heat a little oil and seal the beef.In a bowl add your plain flour,salt and cold butter and mix with your fingers until you get the consistency of breadcrumbs.Add the water in gently and mix together until it forms into the shape of a ball.Turn out onto a lightly floured surface and kneed briefly and set to one side.
  2. Now with the beef that you have sealed,place into your bubbling beef stock and cook gently until the beef is tender.(for this recipe I like to slow cook the beef in the stock until reduced for a few hours) but the choice is yours.If you want to slow cook your beef filling first,make your pastry at a later stage.
  3. Once the filling has been made and cooling slightly you can start with the pastry.Heat your oven to 180 degrees,Butter your pie tin and roll out half of your pastry.Turn your pastry as your rolling,so it forms a kind of round base for your pie.Fill your tin with the pastry base and push in gently to all the sides.Blind bake in the oven using ceramic beans to protect the base of your pastry for about 15 minutes.
  4. In the meantime roll out your pastry lid in the same manner as your base.Once the base has been blind baked remove your ceramic beans from the pie tin and fill with your beef filling.Place your pastry lid on top,fit and crimp your edges and use an egg wash glaze to brush over your pie.
  5. Cook in the oven for about 25 minutes or until the Pie is golden. All the best and enjoy 😉

As your steak pie filling finishes braising, remove it from the oven and let it cool uncovered for a bit. The key to having a delicious, flaky steak pie is in letting your filling cool. If the filling is still overly hot come assembly time, the puff pastry wilts and becomes soggy from the heat and emanating steam.. The filling for this steak and mushroom pot pie is intensely meaty and rich with the steak being the hero. The mushrooms add lovely depth and earthiness and you get a hint of fresh thyme, rosemary and garlic with every bite.

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