Hearty Beef Pie

A recipe of just a few ingredients but packing flavour!

Ingredients

Puff pastry
250g flour
125ml water
25g butter, melted
200g unsalted butter

Pie filling

700g beef rump, cut into 2cm pieces
2 tbsp flour
2 tbsp olive oil
250 g mushrooms, quartered
1 onion, sliced
6 stalks celery, cut into chunks
2 carrots, peeled and chopped into chunks
2 garlic cloves, crushed
1 tsp chopped fresh rosemary
400 ml Beef stock
2 tbsp tomato paste
Olive oil
1 egg, beaten for egg wash

Method

Puff pastry

  • Sift the flour and salt into a mixing bow and make a well in the centre
  • Add the water and melted butter and mix until you have a rough dough
  • Turn out onto your work surface and knead the dough until smooth
  • Wrap the dough in cling film and allow to rest in the fridege for a minimum of 20 minutes
  • Place the butter between two sheets of greaseproof paper
  • Using a rolling pin, make a square sheet about 2cm thick
  • Place the dough ball in front of you and using the palm of you hand push the dough north, south, east and west, forming a cross
  • Place the butter in the centre
  • Fold up the dough ends to encase the butter
  • Roll the dough into a rectangle
  • Turn the dough clockwise 90°
  • Fold into thirds, this is called a book fold
  • Repeat the process once more
  • Wrap the pastry in cling wrap and chill for 20 minutes
  • Make sure you place the pastry back in the same direction
  • Repeat the above again of rolling and folding, twice

Pie Filling

  • Place the beef in a large bowl and sprinkle with flour
  • Season with salt and black pepper, toss to coat
  • Add a dash of oil to a large sauce pan over medium heat
  • Add half the beef and brown all over, stirring occasionally
  • Take out the beef and set aside, repeat the process with the beef
  • Add the mushrooms, onion, celery, carrots, garlic and rosemary to the pan, and fry for 5 minutes or until the onion softens
  • Add the beef back to the saucepan along with the beef stock and tomato paste
  • Bring to the boil, stirring occasionally
  • Reduce the heat to low, cover the saucepan and cook for an hour
  • Remove the lid, and cook for a further 30 minutes uncovered occasionally, stirring for a further 30 minutes or until the beef is tender
  • Taste and season with salt and pepper
  • Transfer to a bowl and cool completely
  • Preheat your oven to 200°C
  • Place the beef in a casserole or oven proof dish
  • Roll out the puff pastry to the desired thickness, 5 mm
  • Brush the edge of the casserole and place the pastry on top
  • Crimp the edges slightly and trim the excess pastry
  • Brush the pie with the remaining egg
  • Cut a small cross in the centre
  • Place the pie on the baking tray and bake in oven for 30 minutes or until puffed and golden