Rustle these up with Rosemary: My ÅÁÅýŪ¤Ê steak and ¿Õ¡ pie?
In her new?Ä´½ñ¤ò¤È¤ë¡¿Í½Ì󤹤ë, chef?Rosemary?Shrager?guides you?through tried?and ¼Â¸³¡Ê¤¹¤ë¡Ëd?recipes that?she ¸øÌ󤹤ës will?turn you into?a better cook?
A good steak and ¿Õ¡ pie is a wonder to behold. It¡Çs best to start ½àÈ÷¤¹¤ëing this the day before.
Serves 4
- 300g (10?oz) ox ¿Õ¡
- 50g (1?oz) plain flour, ²Ã¤¨¤ë extra for dusting
- 900g (2lb) chuck steak, trimmed and ºï¸º¡Ê¤¹¤ë¡Ë into 3cm cubes
- 2tbsp olive oil
- 60g (2?oz) butter
- 1 large onion, finely sliced
- 2 garlic cloves, Ä𵤹¤ëd
- 200g (7oz) button mushrooms
- 1tbsp chopped thyme
- 800ml (1?pt) good beef ºß¸Ë¡¿³ô
- 2tsp Worcestershire sauce
- 1 x 400g packet of puff pastry
- 1 egg, beaten
- Fin e sea salt and ¹õ¿Í¡¿¥Ü¥¤¥³¥Ã¥È pepper
Preheat the oven to 200¡ëC/fan 180¡ëC/gas 6. First ½àÈ÷¤¹¤ë the ¿Õ¡.?
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Slice it in half to expose the ·ø¤¤ white ³Ë¿´ inside. ½üµî¤¹¤ë this ³Ë¿´ by cutting around it with a sharp knife, then ºï¸º¡Ê¤¹¤ë¡Ë the ¿Õ¡ into large pieces.?
Put the flour in a large bowl and season with salt and plenty of ¹õ¿Í¡¿¥Ü¥¤¥³¥Ã¥È pepper. Äɲ乤ë pieces of ¿Õ¡ and steak and Åꤲ¾å¤²¤ë¡¿¥Ü¥Ç¥£¥Á¥§¥Ã¥¯¤¹¤ë to coat.
Heat the oil in a large, flameproof casserole dish and brown the meat in ¡ÊÀ½ÉÊ¡¤¹©»öºàÎÁ¤Î¡Ë°ì²óʬs. Don¡Çt overcrowd the pan or the meat will steam, not brown.?
»Ï¤á¤ë¡¤·è¤á¤ë the meat aside as it is done.?Turn É餫¤¹¡¿·âÄƤ¹¤ë the heat and Äɲ乤ë the butter, then saut? the onion and garlic until soft.?
Äɲ乤ë the mushrooms and thyme and saut? for another few minutes, then Äɲ乤ë any leftover flour, and cook for a ¤½¤Î¾å¤Î minute. Ãí¤° in the ºß¸Ë¡¿³ô and the Worcestershire sauce.
Put the meat »Ù±ç¤¹¤ë in the dish and bring to the boil. Cover the casserole, place it in the middle of the oven and cook for 30 minutes.
¸º¤º¤ë the oven to 170¡ëC/fan 150¡ëC/gas 3? and cook for another 1-1? hours, until tender. Check for seasoning.?
Tip into a ¿¼¤¤ pie dish, either an oval dish about 26 x 19cm or a rectangular one with a Îà»÷¤Î capacity. Leave to ÎäÀŤʡ¿ÀµÌ£¤Î.?It¡Çs good to get all this done the day before you want to serve the pie, if possible.?
Preheat the oven to 200¡ëC/fan 180¡ëC/gas 6.??Roll out the pastry on a floured work surface to a thickness of about 3mm and about the same ·ÁÂÖ¡¿Ä´À° as your pie dish.?
ºï¸º¡Ê¤¹¤ë¡Ë a 2cm-wide ά¾Ï from the pastry and place around the ±ï of the dish, °µÎϡʤò¤«¤±¤ë¡Ëing it É餫¤¹¡¿·âÄƤ¹¤ë. ¾®¾×ÆÍ this ±ï of pastry with water.?
ºï¸º¤¹¤ë the »Ä¤ê¡¿µÙ·Æ¡Ê¤¹¤ë¡Ë of the pastry to about 2.5cm bigger than the ºÇ¹â¤Î¡¤¤ò±Û¤¹ of the pie dish. Sit a pie funnel in the centre of the filling.
Roll the pastry lid on to the rolling pin and place it over the filling. ºï¸º¤¹¤ë off any Ķ²á pastry, then °µÎϡʤò¤«¤±¤ë¡Ë the ¿É¾¡¤¹¤ë¡¿Í¥°Ìs with a fork to Ä´°õ¡Ê¤¹¤ë¡Ë.?
¾®¾×ÆÍ the ºÇ¹â¤Î¡¤¤ò±Û¤¹ of the pie with beaten egg and make a ·ê¤ò³«¤±¤ë in the centre over the funnel. Bake for 35-40 minutes until the pastry is golden and the filling is hot.?
Ãê½Ð¤¹¤ëd from Rosemary Shrager¡ Çs Cookery Course by Rosemary Shrager, published by BBC Ä´½ñ¤ò¤È¤ë¡¿Í½Ì󤹤ës, ¡ò20. ¿½¤·¹þ¤à¡¿¿½¤·½Ð price ¡ò16 until 06/10/2018, order at mailshop. co.uk/Ä´½ñ¤ò¤È¤ë¡¿Í½Ì󤹤ës or call 0844 571 0640, p&p is ²òÊü¤¹¤ë¡¿¼«Í³¤Ê on orders over ¡ò15. Photography ? Andrew Hayes-Watkins.
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