Steak and Onion Pies
- Prep Time: 10 minutes
- Cook Time: 1 hour 55 minutes
- Total Time: 2 hours 5 minutes
- Yield: 8
Description
Buttery pastry filled with rich, slow-cooked beef and caramelised onions for a savoury and satisfying meal.
Ingredients
Beef Filling
Olive oil, for cooking
700 g boneless beef short rib
2 Tbsp (30 ml) butter
3 large onions, finely sliced
4 shallots, finely sliced
1 tsp (5 ml) fresh thyme leaves
1 tsp (5 ml) Cape Herb & Spice Liquid Garlic Seasoning
2 Tbsp (30 ml) tomato paste
2 C (500 ml) beef stock
2 tsp (10 ml) Worcestershire sauce
2 tsp (10 ml) soy sauce
2 tsp (10 ml) Dijon mustard
Cape Herb & Spice Atlantic Sea Salt and Black Pepper
Pastry
2 rolls store-bought puff pastry
1 egg, beaten
To Serve
Fresh thyme
Instructions
Beef Filling
Heat a pressure cooker on sauté function. Season the beef with salt and pepper, then brown on all sides for 2–3 minutes per side. Remove and set aside.
Add a drizzle of olive oil and the butter. Stir in the onions, shallots and thyme. Season and cook for about 15 minutes until soft and caramelised.
Add the Cape Herb & Spice Liquid Garlic Seasoning and tomato paste, and cook for a further 3 minutes.
Pour in the beef stock, Worcestershire sauce, soy sauce and Dijon mustard. Season to taste and return the beef to the pot, ensuring it is fully submerged (top up with additional stock or water if needed).
Pressure cook for 1 hour 15 minutes or until the meat is very tender. Remove the beef and shred using two forks, ensuring the filling is not too wet.
Strain the cooking liquid into a saucepan and simmer for 5–8 minutes until slightly reduced. Stir a little of this back into the shredded meat to keep it moist but not overly wet.
Pastry
Preheat the oven to 180 °C.
Cut 15 cm rounds from the puff pastry (trace a side plate or something similarly sized. Spoon 1–2 dessert spoons of filling into the centre of each round. Fold over to form a half moon and seal the edges with a fork or skewer.
Place on a lined baking tray and brush with beaten egg. Bake for 15–20 minutes until golden and puffed.
To Serve
Arrange the pies on a serving platter, scatter with fresh thyme and serve with a small bowl of the reduced gravy on the side.
