Name: Individual Meat Pies
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: 750 g chuck beef steak, cubed; 1 cup plain flour; 2 tbs oil; 1 onion diced large; 375.00 ml beef stock (liquid); 1 tsp soy sauce; 2 tsp cornflour; 1 tbs water; 2 sheets shortcrust pastry; 1 egg lightly beaten; 1 sheet puff pastry

by Mrs Tempest Last updated on 04/11/2025

This is a recipe for chunky steak pies that I got from a friend.

- Mrs Tempest

Ingredients

750 g chuck beef steak, cubed
1 cup plain flour
2 tbs oil
1 onion diced large
1 1/2 cups beef stock (liquid)
1 tsp soy sauce
2 tsp cornflour
1 tbs water
2 sheets shortcrust pastry
1 egg lightly beaten
1 sheet puff pastry

Method

Step 1

Toss meat with flour, shake off excess.
Step 2

Heat oil in a heavy base frying pan and cook meat quickly in small batches over medium high heat until well browned. Drain on paper towels.
Step 3

Add onion to pan cook over medium heat until soft. Return meat to pan.
Step 4

Add stock and soy sauce. Bring to boil then reduce heat. Simmer covered for 1½- 2 hours, stirring occasionally.
Step 5

Blend cornflour and water in small jug until smooth. Add to pan.
Step 6

Simmer, while stirring, until thickened. Remove from heat and cool slightly.
Step 7

Preheat oven to 210C. Cut short crust in half diagonally and cut puff into 4 squares.
Step 8

Line 4 cm individual pie tins with short crust pastry. Trim edges.
Step 9

Place ¼ of filling in each case and brush edges with a little beaten egg.
Step 10

Top with puff pastry, seal and trim edges. Brush tops with egg.
Step 11

Bake for 25 minutes until golden. Remove pies from pans. Place on oven tray and bake for a further 5 minutes or until pastry base is cooked through.