Steak & Mushroom Pie
Submitted by greenman
Tender sirloin cubes and sliced mushrooms baked under golden puff pastry with beef broth. This British-style steak and mushroom pie is a hearty, savory main dish worth every minute of prep.
YIELD
6 servingsPREP
75 minCOOK
70 minREADY
150 minThere’s something deeply satisfying about cutting into a puff pastry lid and watching the steam curl up from a rich, meaty filling underneath.
This classic steak and mushroom pie packs cubed sirloin, fresh mushrooms, and sliced onions into a pie plate, bathes them in beef broth, then seals the whole thing under a flaky, egg-washed pastry crust that puffs into something spectacular.
No pre-cooking the filling on the stovetop. The meat braises right inside the pie as it bakes, going from firm to fork-tender while the pastry gets golden and crisp.
Kitchen Tips
- Cut your sirloin into small, even cubes so every piece cooks at the same rate
- A pie bird in the center vents steam and keeps the top crust from going soggy
- Pour the broth slowly so it settles beneath the pastry ring and doesn’t leak over the edge
- Tent with foil if the crust browns too quickly before the filling is done
Ingredients
Directions
Defrost puff pastry (both sheets) at room temperature for 20 to 30 minutes or until pliable.
Meanwhile, prepare filling.
Place steak, flour, salt and pepper in a large plastic bag and shake to coat well.
Add onion and mushrooms to the bag and shake to mix.
Pour ingredients from the bag into a standard 9-inch pie plate, mounding high in the middle.
Nestle the pie bird, if using, into the center of the mixture.
Roll out one of the pastry sheets onto a lightly floured surface to remove creases and enlarge the size of the sheet just enough to cut an 11-inch circle from its center.
To cut a circle, invert a clean 9-inch pie plate (the plate will actually measure 10 inches from edge to edge) onto the sheet of pastry.
Using a very sharp knife, trim the pastry 1 inch away from the edge of the plate, forming a picture perfect 11-inch circle.
Now, come in about 2 inches from the rim of the circle and cut a smaller circle (this one does not have to be so exact), forming a 2-inch ring of pastry with an 11-inch diameter.
Brush the edge of the meat filled pie plate lightly with water to dampen, then center the pastry ring over the rim of the plate, leaving about a ½ inch overhang.
Tuck the pastry ring slightly down into the sides of the pie plate, forming a mock bottom crust.
This will help keep the crust secure from leaks.
Now, slowly pour the beef broth over the meat, allowing time for the broth to settle to the bottom of the dish.
Try not to pour the broth over the edge of the bottom crust.
Roll out the remaining sheet of pastry, again, just large enough to cut out a circle with an 11-inch diameter to use as a top crust. If you are using a pie bird, cut a small X into the center of the top crust, to allow you to wiggle the pastry easily over the bird.
If you don’t have a pie bird, simply cut some decorative slits in the top crust, after assembling, to allow steam to escape while baking!
Lightly brush the rim of the bottom crust with water, then arrange the top crust over the filling.
Press edges firmly together, then crimp orflute as you’d like. Now, you can cut your decorative slits, if you are not using a pie bird.
Cut leaf shapes from pastry scraps and score veins with a sharp knife.
Dampen the back of leaves and arrange over the top crust around the pie bird.
Lightly beat an egg white with about a teaspoon of cold water until frothy, then brush evenly over the tops of the leaves and the top crust.
Bake in the center of a preheated 450 degree F oven for 10 minutes or until crust is puffed and lightly golden.
Then reduce oven temperature to 350℉ (180℃) F and move pie to a lower rack.
Continue baking another 60 minutes.
Cover pie loosely with foil if crust becomes too brown.
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