Steak, Onion & Stilton Pie
A hearty dish steeped in British cuisine - Chunks of beef steak, sweet onion petals and creamy stilton cheese, in a rich gravy base and encased in golden puff pastry
This filling is slow cooker friendly, 4 hours on high or 8 hours on low. Serve this pie with boiled new potatoes and slow roasted carrots
Cooking Method
- Preheat the oven to 180c gas mark 7 160c fan oven
- To prepare the onion petals: cut the onion in half and then cut each half into six wedges through the root to leave petals
- Heat up a deep sided pan with a little cooking oil and brown the beef
- Add the onions and carrots and cook until they have started to colour slightly
- Mix the Puréety Beef Casserole seasoning with the wine and water. Then cover the beef with the liquid and bring to a simmer
- Transfer into a casserole dish and cook in the oven for 2-2.5 hours or until the beef is soft
- While the beef is braising, prepare your pie dish: butter or oil the dish and lightly flour it. Then take your pastry and cover the base, trim the edges of the pastry leaving a little extra room for pastry shrinkage
- Rest the pastry base in the fridge for 25 minutes
- When the pie filling is cooked allow to cool and then transfer into the pie dish. Push the Stilton into the filling, try to distribute evenly and avoid the sides
- Next, brush the rim of the pastry (about 2cm deep) with the egg wash. Lay the pastry centrally over the top of the pie
- Press firmly down the on the pastry against the egg brushed rim to seal all the way round
- Egg wash the lid and then score or decorate with any left over pastry. Leave the finished dish to chill for 20 mins before baking
- Bake in the oven for 35-45 mins or until the pastry is cooked and golden brown
Ingredients
- 450g Diced Beef
- 320g Puff pastry
- 2each White Onion , Cut into petals
- 150ml Red Wine
- 70g Stilton , Crumbled
- 150g Carrot , Diced
- 1tbsp Cooking Oil
- 2each Egg Yolk
- 150ml Water
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