Steak Pie 1 Click image to enlarge
Course:
Dish: Meat
Serves: 4
Nutritional information per serving:
Nutritional value per serving
Nutrient Per serving
Energy 3353kJ
804kcal
Fat 49.6g
   of which saturates 22.9g
Carbohydrate 28.3g
  of which sugars 9.9g
Fibre 7.6g
Protein 57.5g
Salt 2.5g
  5-A-DAY PORTIONS One serving of this recipe counts as 1  of your 5-A-DAY target of fruit and vegetable portions.

 


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Steak, fried onion and truffle pie served with steak and mushroom puree

Why just have steak when you can have a steak pie as well!?

One for all those pies fans out there, this is served with a quick but delicious mushroom puree. We’re a big fan!

Ingredients:
  • 4 x steak (rump/sirloin/fillet)
  • 1 x 285g whole button canned mushrooms
  • 1 x 400g canned stewed steak in gravy
  • 1 x 390g canned fried onions
  • 1 x sheet ready rolled puff pastry
  • 100ml double cream
  • 250ml beef stock
  • 1 egg beaten
  • 250g season greens such as kale or canned spinach
  • 2 tsp truffle oil
  • Salt and pepper
Method:
  1. Mix the canned steak and half the can of fried onions, drain, reserving the liquor, stir through a tsp oil and season.
  2. Cut eight 9cm diameter discs out of the pastry, press four discs into a bun tin, 5cm in diameter and fill with the pie mix and top with a little more truffle oil. Brush the pastry edges with egg wash, cover with the remaining four pastry discs, press down the edges and seal around with a fork.
  3. Brush the lids with the remaining egg and pierce a hole in the tops. Place back in the fridge to reset the pastry.
  4. Bake at 180°C for 20 minutes or until golden.
  5. Drain the mushrooms and add to a pan with the double cream and some seasoning, heat for 10 minutes on a low heat then blend to a puree.
  6. Reduce the beef stock and add the reserved liquor and a little truffle Keep warm.
  7. Cook the steak and greens to your liking and serve with the pie, puree and gravy.
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