Hint: To achieve a crisp pie base rather than a soggy bottom, you need to use a thick, heavy pie tin or dish. It will absorb more heat and get hotter than a thinner one.
Remember: Rump roast, pot roast, or any braising beef you can get from your local supermarket will do just fine. You don’t need to use expensive cuts of meat for this steak pie.
Cooking
- In a large bowl, put 1 tablespoon of flour seasoned with salt and pepper. Put in 400 g of beef and 400 g of sausage (you can remove the casing of the sausage or cut it into bit size pieces) tossing it in the flour until covered.
- Heat 1 tablespoon olive (or vegetable oil) in a large pan and brown the meat.
- When all the meat has been browned well, add 2 large onions, sliced thinly and after a couple of minutes add 400 ml beef stock.
- Turn down the heat to low, cover and simmer for 2 to2.5 hours to allow the flavours to develop.
- Pour the rich beef stew into a large pie dish and cover the top of the stew with your favorite ZEG Sauce.
- Preheat the oven to 400°F.
- On a floured surface, roll out 500g puff pastry a little larger than your pie dish (to allow for shrinking). Place the pastry on top of your pie dish.
- Trim the edges, seal with a fork and brush with 1 beaten egg.
- Bake for 30-35 minutes or until the pastry is golden and crisp.
- Serve this meat pie hot and everyone will wonder what the magical ingredient was inside these meat pies! Enjoy!
