Steak Pies (the ultimate meat pie)

How to make delicious Individual Steak Pies, using hot water crust pastry, easy step by step instructions from start to finish.
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Pork pie, 2 parter.
Part 1 https://youtu.be/umSPg7s0xhk
Part 2 https://youtu.be/ZWYR_URJsvc
Small Pie tins Amazon https://amzn.to/3mIdJ0z

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Hello again my name’s john i’m a retired cook from the northeast of england in the uk and welcome to my latest video recipe and in this one i’ll be making our very popular mouth-watering individual steak pie recipe it really is very easy to make and also i’ll be using my very

Convenient and simple hot watercress pastry method once more you can view the ingredients list and full written method for this recipe on the recipe page on the channel’s website i’ll leave a link in the description under the video or you can click on the i icon top right of the screen to take

It directly to the recipe page and i’d like to thank the patreon and paypal supporters for their very kind help i’ll be doing the shout out and name splash a little later in the video okay let’s get on with today’s recipe okay i’ll start by getting the pie filling on to cook

Pour the 570 mils that’s one pint of beef stock into a pan on a medium heat if you have natural beef stock that’s great i don’t so i’m using two of these oxo cubes you can use any beef stock cubes that’s available in your part of the world

Now while that’s heating up i’ll start cutting the meat for this recipe i’m using this quite cheap but lean stewing or casserole beef now if you want to add extra flavor to these pies and make the filling go further you can add kidney and an onion but i’m keeping mine plain and simple

With just beef first cut the meat into strips and then cut those into small cubes about 12 millimeters and that’s about half an inch Right nothing too complicated so far now let’s move back to the stove and all you do now is simply place the meat into the simmering stock and give it a good stir now you’ve got to be careful with the seasoning like i said earlier i’m using stock cubes in mine which do contain

Quite a bit of salt and also i’ll be using gravy granules to thicken the finished filling and that also contains salt and don’t forget the salt in the pastry too so there’s actually no need to add any extra salt to this meat at all you can of course add white or black

Pepper if you wish but all i’m adding to mine is these two bay leaves now these add a wonderful flavor to the beef okay i’ll stick the lid on and let that slowly simmer for one and a half to two hours right while the meat’s cooking i’ll move

On to making the pastry pour the water into a small pan and bring it to a simmer now add the salt to the flour place the butter and fat into the hot water and stir until it melts make a well in the flour and add the hot liquid

Using my trusty wooden spoon handle i’ll bring it all together once it’s all together scrape down the sides of the bowl Now tip the dough onto a floured surface and fold it all together into a smooth ball try not to over mix at this stage incidentally this is exactly how you make pastry for your traditional pork pies i do have a two-part video on how to make pork pies i’ll leave links in

The description box below the video if you’re interested in making those right this pastry is way too hot and soft to use at the moment so i’ll cut it into two pieces one large one for the bases of the pies and the smaller one for the tops

Now i rub them in cling film or plastic food bags and get them into the fridge for at least two hours now this pastry can be made well in advance or even the day before right back to the stove to prepare the filling first remove the two bay leaves they’ve

Done their job now the meat has been slowly simmering for about one and a half hours and it’s very tender and starting to break down a little this is exactly what we want now carefully ladle off half of the stock into a jug this will be used to

Make the gravy and i’ll show you how to do that a little later on in the video once the level of the stock reaches the top of the meat stop there to thicken and to add more flavor to this beautiful steak pie filling i’ll be using 20 grams that’s one and a half

Tablespoons of these beef gravy granules if you don’t have gravy granules where you live you can use a little corn flour or you may know that as cornstarch in a little cold water to thicken it but the gravy granules give this filling that dark rich appearance

Now give that a good stir until yours resembles the same consistency as mine here in the video not too runny and not too thick now cover the pot and let it completely cool a good way of quickly cooling something down like this is to float the pan in a sink of cold water

Back to the pastry now these are the small little pie tins that i’ll be using they’re an ideal size for these pies and i’ll be making four of these by the way i’ll leave a link in the description box below for all the dimensions now you need to grease these

Chins i like to use a little lard to grease mine but you can use butter shortening or even a little oil to grease yours right onto rolling out the pastry take your pastry from the fridge now on a floured surface roll the larger piece until it’s around four millimeters or

Three sixteenths of an inch thick a good way of getting a uniform thickness in your pastry is to use these pastry guide sticks they work great if i can get hold of some i’ll get them onto the website shop but with a little imagination i’m sure you can come up

With a version of your own right that’s the pastry rolled so i’ll cut out the circles for the bases of the pies so you’ll need to find something a bit larger than the tins that you’re using i’ll just make sure i can get all four out of this piece Right that’s the basis done so i’ll set those aside for now Now roll out the pastry for the lids of these pies and in this video i’ll be using this smaller bowl to cut those out Right that’s all the pastry ready to go don’t forget any pastry you have left can be rolled up and frozen for your next recipe right i’ll have a little cleanup and then i’ll be back to put these beautiful pies together okay place your pastry base in the

Center of the tin and gently press it down right to the bottom corners make sure you don’t have any air pockets in the bottom and for those girls and guys with long fashionable nails you can use a little piece of pastry to push it down And for those who are not sure where the corner of the tin is i’m referring to this part where the bottom meets the sides it’s important to get the pastry right down into it make sure you have a lip of pastry all around the edges shown

Okay time to fill these cases with the meat Spoon this delicious filling into each pie base right to the top gently compacting it so there are no gaps or air pockets in the filling at all Right that’s each pie case filled For the egg wash crack a small egg into a suitable container and add a dash of milk and whisk thoroughly until it’s nice and smooth and runny now before going any further preheat your oven to 170 celsius that’s 340 fahrenheit or gas mark iii time to put the lids on

Now brush a little egg wash all around the rim of the pie being careful not to get any egg wash between the pastry and the sides of the tins as this may make the pie stick as it bakes in the oven Now place the lid on and gently press it down all the way around Now crimp the edges together all the way around as shown now this takes a little practice but once you’ve done one or two you’ll pick it up very easily Right get yourself a small knife and cut two vent holes in each pie as shown once all four pies are done place them on a baking tray now give each pie a good coat of the egg wash once again being very careful not to get any on the tin

Make sure that your vent holes are not blocked with the egg wash as there’s nothing worse by the way i do get asked quite a lot in the comments if there’s an alternative to eggs in the egg wash as many people can’t have them you can use plain milk

Instead of the egg the color will be a bit flat and there’ll be no shine but it will work now place them in the preheated oven i like to place mine near the bottom of the oven with the bottom element turned on this ensures that the bottom of the

Pastry is well cooked as you’ll see a little later in the video now set your timer for 45 minutes And why those are baking i hope you don’t mind if i give my two recipe books a bit of a plug the books have lots of our favorite easy to follow recipes from our work kitchens in them both books are available in the website shop along with

Lots of other equipment i use in the videos and by popular demand the skeleton style oven gloves will soon be available too just click on the eye icon top right of your screen and that’ll take you directly to the website shop right baking time’s up so i’ll get them out

Now no oven runs exactly at the correct temperature so if yours is looking a little underdone just give them a little longer but keep an eye on them and as you can see mine are looking fantastic so i’ll leave them on a wire rack for about 10 minutes and when i

Come back i’ll pop one out of its tin and show you the inside and as always have a little taste okay as promised i’ll show you how to make this delicious beefy gravy first add the stock to a small saucepan now add a couple of small knobs of

Butter this will give the gravy a nice glaze i’ll bring that to a simmer now for a thickening agent mix a heaped teaspoon of corn flour you may know that as cornstarch in a little cold water now add the corn flour mixture to the gravy and whisk and if you don’t like

Your gravy too thick just add a little of the corn flour mixture a bit at a time until you reach the thickness that you like now to cook the flour taste off just let it simmer for about five minutes okay these have been resting for a few

Minutes now and they’re still pretty hot and it’s come out of the tin very easily and as you can see the bottom is well cooked okay i’ll cut this beauty open and just look at that mouth-watering moist filling okay i’ll add a little of that rich beef gravy

And they smell absolutely delicious by the way and here i go And oh yes absolutely delicious and if you follow my recipe carefully this will probably be the best pie you’ve ever tasted and i’m not joking and this is how we serve this meal from our work kitchens with chips or mash and peas with a good drizzle of that rich

Beefy gravy and definitely a big thumbs up for another great pie recipe and as promised at the beginning here is the latest list of my patreon and paypal supporters and they are ariel elizabeth robert keown ewan reed stephen kaufman mariam chavez anskelci laura bushby susan m hayworth kenneth hunter gaylord

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