Steak And Onion Pie Food

STEAK AND ONION PIE

Steps:

• In a Dutch oven, lightly brown onion in oil. Meanwhile, combine the flour, allspice, salt, pepper and ginger in a large shallow bowl. Add meat cubes, a few pieces at a time, and toss to coat. , Remove onion and set aside. Brown beef on all sides. Add water; cover and simmer until meat is tender, about 1 hour, stirring occasionally. , Add potatoes, carrots and reserved onions; cover and cook for 10 minutes. Stir in peas; cook until all vegetables are tender, about 10 minutes., Spoon meat mixture into an 8-in. square baking dish. Roll crust into a 9-in. square; place over meat mixture and seal edges to pan, trimming crust if needed. Cut several small steam vents in crust. Bake at 450° until pastry is browned, 25-30 minutes.

PUB-STYLE STEAK AND ONION PIE

Steps:

• In a large dutch oven or sauce pan, heat 2 tablespoons of olive or avocado oil.
• In a bowl, toss the meat in 1/4 cup of flour to coat.
• Add diced onion, carrots, and celery to dutch oven. Saute for a few minutes until veggies begin to soften and the onion is translucent.
• Next, add the meat to the pan and saute until browned on all sides.
• Add in garlic, paprika, salt, pepper, thyme, rosemary, bay leaves and tomato paste.
• Then, add the potatoes to the pot and pour in the Worcestershire sauce, beer and beef broth, scraping the bottom of the pan to get the browned bits off.
• Heat, covered, over medium-low heat for 45-50 minutes or until the potatoes are tender.
• After the stew has cooked through, make a slurry with 3 tablespoons of flour and 1/2 cup of cold water in a separate bowl, then pour into the stew to thicken it. Stir and turn off the heat.
• Preheat the oven to 425 degrees F, unroll the refrigerated pie crust and press into a 9-inch pie pan.
• Fill your pie dish with the stew filling, roll out the other pie crust and cover the pie. Brush the top crust with egg yolk, cut a couple of slits in the center of the crust and bake for 25-30 minutes until golden.
• Let rest for a few minutes, then enjoy!

STEAK AND ONION PIE

Steps:

• Cook onions slowly in melted shortening until yellow. Remove onions and set aside.
• Slice meat into one inch cubes and toss in a mixture of flour and spices.
• Brown meat cutes in the hot melted shortening.
• Add boiling water.
• Cover skillet and cook over low heat approximately one hour.
• Add potatoes and cook 15 minutes more.
• Arrange onions over top of mixture.
• Pour into a greased 8-inch casserole dish.
• Fit pastry crust over top.
• Slit top with knife and seal edges of crust.
• Bake in 450 degree oven for 25 minutes.

STEAK AND MUSHROOM PIE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the butter in a well-seasoned fry pan. Saute the steak cubes until lightly browned. Add the mushrooms to pan and season salt and pepper;' saute until lightly browned. Add the brown gravy and mix thoroughly. Place into the bottom pot pie shell, and place the top shell over the filling.
• Bake until heated through, about 15 minutes.
• Serve with your favorite mashed potatoes and vegetables.

STEAK AND ONION PIE

Steps:

• 1. Cook onion slowly in shortening til yellow. Remove onion and set aside.
• 2. Roll meat in mixture of flour, seasonings and spices. Brown in hot shortening. Add boiling water; simmer, covered, til meat is tender, about 1 hour. Add potatoes and cook for 10 minutes longer.
• 3. Roll pie dough into circle, about 1/4 inch thick. Make several openings for steam to escape. Pour meat and potatoes into greased 8 inch casserole. Cover with reserved onion. Fit pastry over top and seal edges. Bake at 450 for 25 to 30 minutes. Serves 6

STEAK AND ONIONS

Steps:

• In a large skillet, cook onion in butter over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently. Stir in wine and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until liquid has evaporated., Meanwhile, combine the rosemary, salt and pepper; rub over steaks. Broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with caramelized onions.

EASY STEAK PIE

Steps:

• To make the filling, heat the oven to 160C/140C fan/gas 3. Heat half the oil in a large casserole dish, brown the meat really well in batches, then set aside. Add the onions adding a drizzle more oil, then cook on a low heat for 5 mins until coloured.
• Scatter over the flour, stirring until the flour turns brown. Tip the meat and any juices back into the pan along with the ketchup and give it all a good stir. Pour over the stock, season, and bring to a simmer then cover with a lid and put in the oven for about 2 hrs, until the meat is tender. The filling can be made up to three days ahead and chilled or frozen for up to three months.
• To make the pie, heat the oven to 220C/200C fan/gas 7. Tip the filling into a 24-26cm rimmed pie dish and brush the rim of the dish with some yolk. Unravel the pastry, drape over the dish and use a knife to trim and press the edges against the side of the dish. Re-roll your trimmings to make a decoration if you like. Brush the pie heavily with egg yolk. Make a few little slits in the centre of the pie and bake for 40 mins until golden. Leave to stand for a few minutes before serving.

STEAK & MUSHROOM PIE

Steps:

• Cut steak into 3cm cubes and season. Heat 2tbsp of oil in frying pan and over a high heat fry meat till well browned all over. Do this in 2 batches to avoid 'steaming' meat add extra tbsp of oil if pan is dry. Place beef in casserole dish and toss it in flour.
• Heat oven to Gas 2 150C/130C fan. add 1 tbsp oil to pan and cook the onions and garlic over a medium heat for 5-10 mins until golden and soft then mix with beef in casserole dish. Deglaze pan with red wine (or water) and Worcestershire sauce and bring to boil whilst stirring and lifting any residue from the pan.
• Pour sauce over the beef add stock and bay leaf. Bring to boil on top of stove then cover with lid and cook in oven for 1.5 hours.
• Meanwhile, melt butter in frying pan and cook mushrooms for 5 mins until lightly browned, then add to beef and return casserole for another 30 mins (2-hr total). Remove from oven and cool.
• To make the pastry rub the butter into the flour with a generous pinch of salt and mix with fingertips until mixture resembles fine breadcrumbs. Stir in egg and water mixture, bring together to form a dough and knead very lightly. Divide the dough into 2/3'ds for base and 1/3'ds for the top. Roll into balls, flatten slightly, wrap each ball in cling film and chill for 20 mins. If preparing dish early in day (or day before) you can prepare to this point and store filling and dough in fridge until next day or when ready to assemble. Remember to bring dough to room temperature before rolling.
• Heat oven to gas 6 200C/180C fan. Roll out larger ball of pastry and use to line a greased 23cm (9") pie dish. HANDY TIP!! To avoid a soggy base, sprinkle the pastry base with a spoonful of semolina then spoon in beef, onions and mushrooms using a slotted spoon, adding just enough of the liquid to be "saucy." Save remaining sauce and gently reheat and serve with finished pie. Brush the pastry rim with a little beaten egg. Roll out the smaller ball of dough for the pie top and gently lay it over the filling. Use a sharp knife to trim any overhanging pastry (you can use surplus to decorate top of pie). Crimp edges with fingers or fork, brush with beaten egg to glaze. Bake in oven for 30 mins until pie is golden brown and filling is piping hot. Serve with heated gravy.

STEAK AND GUINNESS PIE - JAMIE OLIVER

Steps:

• Season your beef generously with salt and pepper. Sprinkle with the flour and toss around until all pieces are well coated.
• Heat olive oil, over med.-high heat, in a large casserole type pan and brown the meat. Make sure to not crowd your meat. You may do this in two batches, if necessary.
• Add the onion and cook for 1 more minute. Then add the carrots, potatoes and fresh herbs. Cook for another 4 minutes. Add the Guinness and tomatoes and bring to a boil. Stir and turn down the heat to simmer. Simmer this mixture for about 2 hours or until the meat is very tender. The sauce should be thick and intensely flavored. Season if needed.
• To make pies:.
• Preheat your oven to 375 degrees F.
• Put your meat filling into a large, round baking dish. You could also make individual pies. Any high-sided round ovenproof bowl is fine.
• Roll out the pastry, dusting with flour as you go, until it is about 1/4 inch thick. Cut out a large circle (or individual circles for smaller servings) - about 1/2 inch bigger than the top of your bowl. Brush the rim(s) of the bowl with the beaten egg, then place the pastry circle(s) on top, pushing the excess pastry down the outside of the bowl to secure. Lightly score the top of the pastry in a criss-cross manner and brush with more of the beaten egg.
• Bake in the middle of the preheated oven for about 45 minutes or until golden and bubbling.